Warm Avocado Shrimp Soup
Baby shrimp in a creamy avocado chicken broth topped with crumbled bacon make this creamy Warm Avocado Shrimp Soup easy enough for everyday yet elegant enough for holiday dinners.
Servings: 4
Calories: 730kcal
Ingredients
- 2 avocados, diced (ripe but not mushy)
- 1 small onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 cups low sodium chicken broth
- 1 tablespoon chopped cilantro (or 1 teaspoon dried)
- ½ teaspoon salt
- 1 ½ tablespoons avocado or canola oil
- crumbled bacon for garnish, optional but HIGHLY recommended
- 2 cups heavy cream
- 12 ounces baby shrimp (90-140 count) peeled and tails removed, thawed if frozen
Instructions
- Heat the oil in a large soup pot over medium heat. Add the chopped onion and saute for a few minutes. Add the garlic and saute for one minute more. Pour in the chicken broth, add the diced avocados, cilantro, and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Using an immersion blender or working in batches with a stand blender, puree until completely smooth. Add the heavy cream and the shrimp. Cook just until heated through. DO NOT LET IT BOIL. Serve hot or cold topped with crumbled bacon.
Notes
Nutritional information does not include crumbled bacon.
Nutrition
Calories: 730kcal | Carbohydrates: 15g | Protein: 24g | Fat: 65g | Saturated Fat: 30g | Cholesterol: 377mg | Sodium: 1040mg | Potassium: 771mg | Fiber: 7g | Sugar: 1g | Vitamin A: 1895IU | Vitamin C: 16mg | Calcium: 224mg | Iron: 2.6mg