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Creamy Avocado Tomato Soup

Creamy Avocado Tomato Soup
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Creamy Avocado Tomato Soup

Nutrition Facts

Creamy Avocado Tomato Soup
CaloriesCalories
156 Per Serving
ProteinProtein
4g Per Serving
FiberFiber
5g Per Serving
×
Calories 156
Total Fat 10.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.0 g
Cholesterol 0 mg
Sodium 205 mg
Total Carbohydrate 14 g
Dietary Fiber 5 g
Sugars 8 g
Protein 4 g

Dietary Exchanges
3 vegetable, 2 fat

Ingredients

Servings   8   Serving Size   1 cup

  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 2 garlic cloves (minced)
  • 1 14.5-ounce can diced tomatoes in juice
  • 2 tablespoons tomato paste
  • 1 1/2 cups low-sodium tomato juice
  • 3 cups low-sodium chicken broth
  • 2 teaspoons sugar
  • 1/2 teaspoon black pepper
  • 2 ripe, fresh avocados (peeled, pitted, sliced)
  • 1/2 teaspoon dried thyme

Directions

Tip: Click on step to mark as complete.

  1. Heat oil in a large pot over medium heat. Add onion, cook, stirring frequently, about 5 minutes until translucent. Add garlic, cook 1 minute. Stir in tomatoes and their juice, tomato paste, tomato juice, broth, sugar, salt and pepper.
  2. Increase heat to medium high, bringing soup to a boil. Reduce heat; let simmer 5 minutes. Let soup cool 5 – 10 minutes.
  3. Cut 1-1/2 of the avocados into cubes and add to cooled tomato mixture.
  4. Puree the tomato and avocado mixture in batches in a food processor until smooth. Add pureed soup back to pot and reheat before serving.
  5. To serve, pour soup into shallow bowls. Slice remaining avocado half and place on top of soup.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Creamy Avocado Tomato Soup
CaloriesCalories
156 Per Serving
ProteinProtein
4g Per Serving
FiberFiber
5g Per Serving
×
Calories 156
Total Fat 10.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.0 g
Cholesterol 0 mg
Sodium 205 mg
Total Carbohydrate 14 g
Dietary Fiber 5 g
Sugars 8 g
Protein 4 g

Dietary Exchanges
3 vegetable, 2 fat

Ingredients

Servings   8   Serving Size   1 cup

  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 2 garlic cloves (minced)
  • 1 14.5-ounce can diced tomatoes in juice
  • 2 tablespoons tomato paste
  • 1 1/2 cups low-sodium tomato juice
  • 3 cups low-sodium chicken broth
  • 2 teaspoons sugar
  • 1/2 teaspoon black pepper
  • 2 ripe, fresh avocados (peeled, pitted, sliced)
  • 1/2 teaspoon dried thyme

Directions

Tip: Click on step to mark as complete.

  1. Heat oil in a large pot over medium heat. Add onion, cook, stirring frequently, about 5 minutes until translucent. Add garlic, cook 1 minute. Stir in tomatoes and their juice, tomato paste, tomato juice, broth, sugar, salt and pepper.
  2. Increase heat to medium high, bringing soup to a boil. Reduce heat; let simmer 5 minutes. Let soup cool 5 – 10 minutes.
  3. Cut 1-1/2 of the avocados into cubes and add to cooled tomato mixture.
  4. Puree the tomato and avocado mixture in batches in a food processor until smooth. Add pureed soup back to pot and reheat before serving.
  5. To serve, pour soup into shallow bowls. Slice remaining avocado half and place on top of soup.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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