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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Soup
Cuisine: American
Servings: 4
Calories: 730kcal
Author: Bernadette Martin
Ingredients
2avocados,diced (ripe but not mushy)
1smallonion,chopped (about 1 cup)
2clovesgarlic,minced
2cupslow sodium chicken broth
1tablespoonchopped cilantro(or 1 teaspoon dried)
½teaspoonsalt
1 ½tablespoonsavocado or canola oil
crumbled baconfor garnish, optional but HIGHLY recommended
2cupsheavy cream
12ouncesbaby 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.