Avocado Soup With Chile Oil

Updated: Aug. 18, 2021

Total Time: 35 minutes

Rating: [Not specified]

Comments: 36 (Read 36 comments)

Ingredients

For the Soup

• 2 tablespoons neutral-flavored oil (e.g., grapeseed)

• 1 medium yellow onion, coarsely chopped

• Kosher salt (pinch for initial seasoning)

• 4 garlic cloves, coarsely chopped

• ½ teaspoon ground cumin

• 4 cups vegetable broth (plus extra if needed)

• 2 cups unsweetened almond milk

• 4 ripe medium Hass avocados, pitted, peeled, and halved

• 1 packed cup cilantro, coarsely chopped

• ¼ cup fresh lime juice (from ~2 limes)

• 4 teaspoons roasted salted pepitas (for garnish)

• 4 teaspoons minced chives (for garnish)

• Tortilla chips (for garnish)

For the Chile Oil

• ¼ cup neutral-flavored oil (e.g., grapeseed)

• ½ ounce dried chiles de árbol (15–20 chiles), stemmed

• Kosher salt (pinch for oil)

Preparation

Step 1: Sauté Aromatics & Build Base

Heat a medium-sized pot over medium-low heat. Add the 2 tablespoons neutral oil and swirl to coat. Sauté the coarsely chopped onion with a pinch of kosher salt, stirring occasionally, until translucent and lightly browned (~7–8 minutes). Add the garlic and continue cooking for 2–3 minutes, until garlic softens and begins to brown. Stir in the cumin and cook, stirring frequently, until fragrant (~30 seconds). Pour in the vegetable broth and bring to a gentle simmer.

Step 2: Cool & Combine Liquid Base

Let the mixture simmer for 3–5 minutes until the onion and garlic are fully softened. Remove from heat, stir in the almond milk, and allow the mixture to cool to lukewarm. Note: Avoid overheating to preserve avocado texture and nutrients.

Step 3: Blend the Soup

In a blender, combine the cooled avocado halves, cilantro, lime juice, and the broth-almond milk mixture. Add a pinch of kosher salt. Blend until completely smooth, adding up to ½ cup of additional broth or water if the mixture is too thick (work in batches if needed). Taste and adjust salt to preference. For a cold soup, refrigerate until chilled before serving.

Step 4: Make Chile Oil

Heat a small saucepan over medium-low heat. Add the ¼ cup neutral oil and dried chiles de árbol. Stir frequently to ensure even cooking; the chiles will become fragrant, deepen in color, and infuse the oil with a red-orange hue (~5 minutes). Remove from heat and let cool slightly. Transfer to a blender or food processor, add a pinch of salt, and pulse until chiles are finely ground (retaining the vibrant red color).

Step 5: Serve & Garnish

Serve the soup at room temperature or chilled. Divide into bowls and garnish with roasted salted pepitas, minced chives, tortilla chips, and a generous drizzle of chile oil.

Notes & Tips

• Substitutions: Replace almond milk with regular dairy or plant-based milk (e.g., soy, oat). Omit cilantro or substitute with parsley/ omit entirely (adjust salt).

• Avocado Care: Never heat avocado directly; blend at room temperature or lukewarm to preserve texture and nutrients.

• Consistency: Thin with broth/water if too thick; enrich with extra almond milk for creaminess.

• Spice Tweaks: Reduce chiles de árbol for milder oil, or add ¼ tsp cayenne for heat.

Reader Comments

• Q: Can regular milk substitute almond milk?

A: Yes—dairy or plant-based milks (soy, oat) work.

• Q: Is heating avocado harmful?

A: Yes—heating damages nutrition, texture, and flavor. Cool the soup mixture first.

• Q: The soup was bland—how to fix?

A: Add extra lime juice, a pinch of cayenne, or more chile oil.

• Q: Can I skip cilantro?

A: Yes—replace with parsley or omit (add lime zest for brightness).

• Q: How to thin thick soup?

A: Add ½ cup broth/water in batches until desired consistency.

• Q: Almond milk is unnecessary?

A: Some prefer broth-only, but almond milk adds creaminess. Reduce to 1 cup for lighter soup.