This creamy avocado soup is simple, flavorful and satisfying. Made with ripe avocados, cream, cumin and fresh cilantro, this Colombian Crema de Aguacate (Creamy Avocado Soup) is easy to prepare with minimal ingredients and offers a bright, delicate avocado flavor. Traditionally prepared with chicken stock, you can easily swap in vegetable stock for a vegetarian version.
This soup is a specialty from the coastal city of Tumaco on Colombia’s Pacific shore. Its simplicity and freshness make it perfect for a weekday lunch, a quick dinner, or an elegant starter at a dinner party. When cooler weather arrives, this warm, silky soup is especially welcome. Serve it plain or dress it up with sliced avocado, a drizzle of cream and extra cilantro. For a heartier dish, add grilled shrimp, crab meat or scallops before serving.
Colombian and many Latin American households have a long tradition of homemade soups and cremas. When a craving for a rich, velvety soup hits, this crema de aguacate delivers—quick to make and full of comforting flavor.
Try this version on a chilly day and it may become a regular in your recipe rotation. The base ingredients are straightforward, and small finishing touches—extra cilantro, a squeeze of lime, or a few seafood additions—turn the soup into something special. Buen provecho!
Below you’ll find the ingredient list and clear steps to prepare this Colombian Creamy Avocado Soup at home. The recipe yields about four servings and takes roughly 25 minutes from start to finish.
Ingredients You’ll Need
The printable recipe card with exact amounts and cooking directions is below.
Butter: Use butter or substitute olive oil for a lighter option.
Vegetables: Finely chopped onion, minced garlic, ripe avocado, and lime juice for brightness.
Broth: Chicken stock is traditional; use vegetable stock to keep it vegetarian.
Heavy Cream: Adds richness and gives the soup its silky texture.
Spices: Ground cumin, salt and pepper to taste.
Herbs: Fresh cilantro (or parsley) for garnish and flavor.
How to Make Avocado Soup
- Heat the butter in a medium pot over medium heat. Add the chopped onion and sauté for about 3 minutes until soft. Add the garlic and cook for an additional 30 seconds until fragrant.
- Add the chicken (or vegetable) stock, lime juice and the mashed avocados to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for about 7 minutes.
- Carefully transfer the soup to a blender and process until completely smooth. Return the blended soup to the pot and stir in the heavy cream, ground cumin, salt and pepper. Heat gently to combine.
- Cook over medium heat for about 5 minutes, taste and adjust seasoning. Stir in chopped fresh cilantro, serve warm and garnish as desired.
More Soups to Try
Crema de Alcachofas (Artichoke Creamy Soup)
Caldo de Pollo (Chicken and Potato Soup)
Sopa de Pollo y Plátano (Chicken and Plantain Soup)
Colombian Creamy Avocado Soup Recipe
Erica Dinho
Pin Recipe
Ingredients
- 1 tablespoon butter
- ½ cup finely chopped onion
- 1 garlic clove minced
- 4 cups chicken stock
- 2 ripe avocados peeled and mashed
- 1 teaspoon lime juice
- 2 cups heavy cream
- ¼ teaspoon ground cumin
- Salt and Pepper
- ¼ cup fresh cilantro chopped
Instructions
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Heat the butter in a medium pot over medium heat. Add the onion and cook for about 3 minutes. Add the garlic and cook for about 30 seconds more.
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Add the chicken broth, lime juice and avocados in the sauce pot and bring to a boil. Reduce the heat to medium and cook for about 7 minutes.
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Transfer to the blender and blend until smooth. Return the mixture to the pot. Add the heavy cream, cumin, salt and pepper.
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Cook over medium heat for about 5 minutes. Add fresh cilantro and serve warm.
Nutrition