Creamy Keto Avocado Soup
There’s nothing quite like a warm bowl of soup on a cold winter day, but somehow I only just realized that you could make a warming winter soup with something other than winter veggies. Don’t get me wrong; cauliflower, squash, and pumpkin soups still have their place. But the rich, creamy texture of this avocado keto soup is extra satisfying too!
In addition to being extra creamy, the avocado in this keto soup recipe has a handful of other advantages over using more traditional fall and winter veggies. First, avocado is lower in carbs than many veggies commonly used in soup, like cauliflower and squash. And what it lacks in carbs, it makes up for in healthy fats, which are great for keto and make this low carb avocado soup especially filling. Extra bonus? Avocado is already soft, so this soup takes under 20 minutes to make!
Creamy Keto Avocado Soup
With its low carb count and filling healthy fats, avocado is a great keto veggie and it really shines in this creamy soup. Per serving: 330 kcal, 32g fat, 7g protein, 6.5g total carbs – 3.5g fiber = 3g net carbs
- Prep Time: 5m
- Cook Time: 20m
- Total Time: 25m
- Serves: 6
- Yield: 6 ~1.5C servings
Ingredients
- 1 tablespoon coconut oil or butter
- 1 clove garlic, minced
- 1/3 cup (~40g) red onion, diced
- 2 large ripe avocados
- juice from 1/2 lime, about 1 tablespoon
- 3 cups chicken broth
- 1 1/2 cups heavy cream
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 dash chili powder
- salt and pepper to taste
- 1/4 cup fresh cilantro leaves, coarsely chopped
Instructions
- Remove pits and peels from avocado, and dice them. Toss in lime juice and set aside.
- Melt coconut oil in a medium-sized saucepan over medium heat. Add onion and cook until translucent, stirring regularly, about 3 minutes.
- Add garlic and continue to cook until fragrant, about 1 minute.
- Add avocado/lime mixture to pan. Stir to combine and cook for an additional 1-2 minutes.
- Add chicken broth, cumin, and paprika, and bring just to a boil. Continue to cook at medium heat until avocado is softened, about 7-8 minutes.
- Remove from heat. Use an immersion blender (or transfer soup to a traditional blender) and blend until smooth.
- Return soup to medium heat. Add heavy cream and stir to combine. Add salt and pepper to taste. Cook for an additional 5 minutes, but do not bring to a boil.
- Serve soup warm, topped with the fresh cilantro.
Notes:
- Looking for a good keto friendly broth? I’m a fan of Kettle & Fire bone broth, which will add some extra richness plus beneficial collagen protein to accompany the healthy fats in this keto avocado soup.
- If you can handle the heat, kick up the cumin in this recipe to 1/2 teaspoon to make it extra warming.
- For a thicker consistency, use a bit less broth or add an extra avocado.
