15-Minute Creamy Avocado Soup
- Prep
- 15 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- Mexican
A silky smooth avocado soup enriched with navy beans and fat-free yogurt, topped with a bright citrus-shrimp relish and crumbled queso fresco. The combination of creamy avocado base with zesty lemon and tender shrimp creates a refreshing yet satisfying soup perfect for lunch or a light dinner. The navy beans add protein and body while keeping the soup hearty without being heavy.
No ratings yet — be the first
Method
4 steps- 1
Combine shrimp, cilantro, lemon rind, red onion and olive oil in a small bowl, tossing gently and set aside for relish
- 2
Combine chicken broth, water, avocados, jalapeño, navy beans, yogurt, lemon juice, salt, pepper and hot sauce in a blender
- 3
Puree until smooth, scraping sides as needed
- 4
Ladle soup into bowls and top each serving with shrimp relish and queso fresco
Tips
Use ripe but firm avocados for the best creamy texture without being mushy
Steam shrimp just until pink and tender to avoid overcooking in the relish
Good to Know
Refrigerate up to 2 days. Stir before serving as separation may occur.
Soup base can be made 1 day ahead. Prepare shrimp relish just before serving.
Serve chilled or at room temperature. Garnish with additional cilantro if desired.
Common Mistakes
Don't over-blend as it can make the soup gluey from the beans
Add olive oil gradually to prevent breaking the emulsion
Substitutions
FAQ
Can I make this without the shrimp?
Yes, substitute with diced cucumber or radishes for crunch, or omit the relish entirely for a simple avocado soup.
How long will this keep in the fridge?
The soup will keep for up to 2 days refrigerated, though the avocado may darken slightly over time.
Can I freeze this soup?
Not recommended as avocados don't freeze well and will become watery and lose their creamy texture when thawed.