I know what you’re thinking. “Soup in the summer? Jennie, you’re crazy!” I know, I know. But trust me that this creamy broccoli avocado soup is so light and fresh that it’s actually perfect for summer. Bonus points are given because it’s also delicious served chilled.
Broccoli Avocado soup is great for most dietary needs as it is dairy-free, paleo-friendly, gluten-free, and can be made vegan. I originally learned this recipe from Chef Rachel Albert-Matesz, who was my Whole Foods & Cuisine teacher at Southwest Institute of Healing Arts. Sadly, Chef Rachel lost her brave battle against breast cancer. I honor her memory each and every time that I make this soup as I am forever grateful for what she taught me about healthy eating.
Creamy Broccoli-Avocado Soup
- 4 cups chicken broth or vegetable broth
- 1 Onion, thinly sliced
- 3 cloves garlic, finely chopped
- ½ to 1 teaspoon sea salt (reduce if using salted broth)
- ½ teaspoon ground cumin
- ¼ teaspoon ground chipotle – less or omit if you don’t like any spice
- 3 packed cups broccoli florets
- 2 large ripe avocados, seeded & chopped
- 1 whole Lemon or lime, cut in half
- ¼ cup parsley or cilantro leaves or red or yellow bell pepper sliced thin for garnish
- Combine the broth, onion, garlic & seasonings in large pot. Bring to a boil, cover, and reduce heat to simmer for 15 minutes.
- Add the broccoli and bring back up to boil. Cover and reduce heat again to simmer for about 10-15 minutes (until broccoli is fork tender but still vibrant green).
- Add in the avocados. Purée the mixture with immersion blender in the pot, or in a blender, working in small batches. Add additional broth or water if needed to make a smooth purée. Transfer back to pot. Squeeze in the juice of lemon or lime and stir to incorporate. Taste and adjust seasoning & citrus as needed.
- Ladle into bowls and garnish.
I like to serve this soup with grilled chicken or shrimp. My kids like to dip sourdough baguette crostini into their soup. It also goes well with grilled cheese. Our family is dairy free due to a food allergy, so we use Daiya brand cheddar cheese slices. I love that this soup is so creamy in texture because of the avocados. You won’t even know that you’re missing the heavy cream! Other add-in or topping options are pasta, shredded cheddar, mozzarella or feta. You could do a drizzle of extra-virgin olive oil. A flavored oil would be really yummy! Bacon seems like an obvious option for a topping.
Creamy Broccoli Avocado Soup is one of my favorites to bring to a mama with a new baby because it’s so healthy and filling. Please be sure to let me know in the comments below if you make this soup and how you like it.