Cream of Avocado-Lime Soup

Six avocados walk into a pot and come out as the silkiest, most luxurious soup you’ll eat all year.

This Mexican-inspired cream soup builds layers of flavor with sautéed onion, garlic, cumin, and oregano before the avocados, lime juice, crema Mexicana, and chicken stock all come together for a gentle simmer.

Puréed smooth and served with cubes of fresh avocado, chopped cilantro, and crumbled Cotija cheese on top, it’s the kind of bowl that works as a stunning first course or a light meal on its own.

Serve it warm or chill it down for a refreshing cold soup when the weather heats up.

Kitchen Tips

• Cool completely before blending. Hot liquids in a blender can blow the lid off. Let it come to room temperature first, or blend in batches with the lid cracked.
• Use ripe avocados. They should give easily when squeezed. Underripe avocados won’t purée smooth and the flavor will be flat.
• Crema Mexicana is thinner than sour cream, with a milder tang. If you can’t find it, thin sour cream with a splash of heavy cream as a substitute.
• The lime juice does double duty here: flavor and color. It keeps the avocado from browning, so don’t skimp.