Roasted Avocado Soup

Roasted Avocado Soup Recipe | A Blend of Fresh Ingredients

Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 6

Introduction

Roasted Avocado Soup is a creamy and flavorful dish that is perfect for any time of year. This soup is packed with roasted vegetables, creamy avocado, and fresh basil, creating a delicious and satisfying meal.

History

The origins of Roasted Avocado Soup are not clear, but it is believed to have been inspired by traditional Mexican avocado soup recipes. The addition of roasted vegetables adds a depth of flavor and richness to the dish, making it a popular choice for those looking for a comforting and nutritious meal.

Ingredients

8 plum tomatoes, halved
2 medium onions, cut in half and sliced
2 red bell peppers, quartered
2 garlic cloves
1 tbsp olive oil
4 cups chicken broth
3 small california avocados, peeled and coarsely chopped
1 (8 oz (227 g)) package cream cheese, cubed
0.5 cup loosely packed fresh basil leaves
0.25 tsp pepper
1 small california avocados, peeled and chopped
2 tbsp shredded fresh basil

How to prepare

Place tomatoes, cut sides down, in a 15- x 10-inch jellyroll pan lined with aluminum foil.
Bake at 425°F for 20 minutes or until the skins look blistered.
Pour the tomatoes with their juices into a Dutch oven and set aside.
Arrange the onion, bell pepper, and garlic in the pan.
Drizzle with olive oil, stirring to coat.
Bake at 425°F for 25 minutes.
Add the roasted vegetables to the Dutch oven.
Add the broth and bring to a boil.
Boil for 5 minutes.
Add the coarsely chopped avocado and the next 3 ingredients.
Allow the mixture to cool slightly.
Process the mixture in batches in a blender or food processor until smooth, stopping to scrape down the sides.
Return the mixture to the Dutch oven and keep warm.
Top each serving with 1 chopped avocado and shredded basil.

Variations

Add a squeeze of lime juice or a dollop of sour cream for a tangy twist.
Stir in cooked chicken, shrimp, or tofu for added protein.
Top with crispy bacon, croutons, or toasted nuts for added texture.

Cooking Tips & Tricks

Make sure to roast the vegetables until they are tender and slightly caramelized to bring out their natural sweetness.

- Use ripe avocados for the creamiest texture and best flavor.

- For a smoother soup, blend the mixture in batches in a blender or food processor until it reaches your desired consistency.

- Adjust the seasoning to taste, adding more salt, pepper, or fresh herbs as needed.

Serving Suggestions

Serve Roasted Avocado Soup with a side of crusty bread or a fresh salad for a complete meal. Garnish with additional avocado slices, fresh herbs, or a drizzle of olive oil for added flavor.

Cooking Techniques

Roasting the vegetables adds depth of flavor to the soup, while blending the mixture creates a creamy and smooth texture. Be sure to adjust the seasoning to taste and serve the soup warm for the best results.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian option.

- Substitute Greek yogurt for the cream cheese for a lighter version of the soup.

- Swap out the basil for cilantro or parsley for a different flavor profile.

Make Ahead Tips

Roasted Avocado Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

Garnish each bowl of Roasted Avocado Soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of sour cream for a beautiful presentation. Serve the soup in individual bowls or mugs for a cozy and inviting meal.

Pairing Recommendations

Pair Roasted Avocado Soup with a crisp white wine, such as Sauvignon Blanc or Chardonnay, for a refreshing and balanced meal. For a non-alcoholic option, serve the soup with a glass of sparkling water or iced tea.

Storage and Reheating Instructions

Store any leftover Roasted Avocado Soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove over low heat, stirring occasionally, until warmed through. Add a splash of broth or water if needed to thin out the soup.

Nutrition Information

Calories per serving

Each serving of Roasted Avocado Soup contains approximately 300 calories.

Carbohydrates

Each serving of Roasted Avocado Soup contains approximately 20 grams of carbohydrates.

Fats

This soup is rich in healthy fats, with each serving providing around 15 grams of fat.

Proteins

Roasted Avocado Soup is not a significant source of protein, with each serving containing about 5 grams.

Vitamins and minerals

This soup is packed with vitamins and minerals, including vitamin C, vitamin K, folate, and potassium from the avocados and vegetables.

Alergens

This recipe contains dairy from the cream cheese, so it may not be suitable for those with dairy allergies.

Summary

Roasted Avocado Soup is a nutritious and delicious dish that is rich in healthy fats, vitamins, and minerals. It is a great option for those looking for a comforting and satisfying meal.

Summary

Roasted Avocado Soup is a delicious and nutritious dish that is perfect for any occasion. Packed with roasted vegetables, creamy avocado, and fresh herbs, this soup is sure to become a new favorite in your recipe collection. Enjoy this comforting and flavorful dish with your family and friends for a satisfying meal that is both healthy and delicious.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Roasted Avocado Soup. It was a warm summer day, the kind of day where the air is thick with the scent of blooming flowers and the sound of birds singing fills the air. I was visiting my dear friend Maria, who was known for her incredible culinary skills.

Maria had invited me over for lunch and as I walked into her kitchen, the aroma of something delicious wafted towards me. Maria greeted me with a warm smile and said, "I have a special treat for you today, my dear. I'm going to make my famous Roasted Avocado Soup."

I had never heard of such a thing before, but I was intrigued. Maria began to gather the ingredients for the soup, explaining each step as she went along. She cut the avocados in half, removed the pits, and placed them on a baking sheet. She drizzled them with olive oil and sprinkled them with salt and pepper before popping them into the oven to roast until they were soft and creamy.

As the avocados roasted, Maria chopped onions, garlic, and jalapenos, sautéing them in a pot until they were fragrant and caramelized. She then added vegetable broth, lime juice, and cilantro to the pot, letting the flavors meld together into a vibrant green broth.

Once the avocados were done roasting, Maria scooped out their flesh and added it to the pot, using an immersion blender to mix everything together into a smooth and velvety soup. The aroma that filled the kitchen was absolutely intoxicating, and I couldn't wait to taste the finished product.

Maria ladled the soup into bowls, garnishing each one with a dollop of sour cream, a sprinkle of cilantro, and a few slices of roasted jalapenos. She handed me a spoon and urged me to take a taste. The first spoonful was a revelation - the soup was rich and creamy, with a subtle smokiness from the roasted avocados and a hint of heat from the jalapenos. It was unlike anything I had ever tasted before, and I was instantly hooked.

After lunch, I begged Maria for the recipe, determined to make it for my own family. She laughed and handed me a handwritten card with the ingredients and instructions neatly written out. I thanked her profusely and promised to cherish the recipe forever.

Over the years, I have made Maria's Roasted Avocado Soup countless times, tweaking the recipe here and there to suit my own preferences. Sometimes I add a dollop of Greek yogurt for extra creaminess, or a squeeze of fresh lime juice for a burst of brightness. No matter how I choose to make it, the soup always brings me back to that warm summer day in Maria's kitchen, where I first discovered the magic of roasted avocados.

I have shared the recipe with friends and family, passing on the tradition of this delicious soup to the next generation. It has become a staple in our household, especially during the cooler months when a warm bowl of soup is just what we need to comfort our souls.

As I grow older, I find myself reaching for this recipe more and more, finding solace in the familiar flavors and memories it evokes. It reminds me of the power of food to bring people together, to create lasting memories, and to nourish both body and soul. And for that, I am eternally grateful to my dear friend Maria, who introduced me to the wonders of Roasted Avocado Soup all those years ago.