A chilled soup of avocados, roasted tomatillos, white onion, and Hatch chili (or Anaheim chili), purรฉed in the blender with cilantro, Mexican crema and broth for a perfect summertime soup.
The Mexican crema makes this a slightly creamy soup, and feel free to adjust the amount to suit your tastes, as the avocado greatly adds to its creamy texture.
Jump to Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.ย Plus, get great new recipes from me every week!
Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
Jump to:
Soup is one of those perfect foods I rarely turn down. It's such a perfect way to enjoy fresh seasonal fruits and veggies. In spring I make Strawberry Coconut Soup with Mint and Keto-Friendly Cream of Asparagus Soup. And in summer, I love this avocado soup with roasted onions and chiles.
What makes this creamy avocado soup a little different from others is that it includes roasted tomatillos and Hatch chilies (or Anaheim chilies) for a greater depth of flavor, and Mexican crema.
โค๏ธ Why you'll love this recipe
- If you have an air fryer, this soup is ready to slide into the refrigerator for a chill in about 30 minutes.
- Since this avocado soup needs to chill, it's the perfect make-ahead soup to take to work for lunch, or to start a dinner party.
- Purรฉed soups are a perfect appetizer for a party in shooter glasses, or served as a first course.
- This avocado soup recipe uses simple ingredients.
๐ง Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions for this avocado soup recipe, go to the Recipe Card at the bottom of this post.
- Tomatillos
- Hatch chile - you may not be able to find this type of chile outside of peak summer months. You can purchase them from the online Hatch Chile Store, or substitute Anaheim chile.
- Avocados - these should be fresh avocados, fully ripe, but not bruised or overly soft, and be sure to get hass avocados.
- White onion - or sweet onion, such as Vidalia onion. Don't substitute a yellow onion.
- Mexican crema - this isย a creamy and slightly tangy condiment very similar to sour cream. However, sour cream is more tangy, so if you substitute it for the Mexican crema, cut the amount by ยฝ, or it will overwhelm the other ingredients.
- Vegetable broth - I always use Better Than Bouillon - Roasted Vegetable Paste for vegetable stock or vegetable broth. It adds great umami to everything I add it to.
- Fresh cilantro - feel free to eliminate if you don't care for cilantro.
- Lime juice - this can be jarred for making the soup purรฉe, but serve the finished soup with limes for squeezing fresh lime juice on the soup at the end.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
๐ช Recommended Equipment
- Sheet pan, if you roast the tomatillos, chile and onion in the oven.
- Parchment paper - to line the sheet pan.
- Air fryer, for a much faster way to roast the tomatillos, chile and onion.
- High speed blender - to purรฉe the soup.
๐ Instructions Overview
This cold avocado soup is a very simple recipe, but there are three ways to roast the vegetables before adding them to the blender.
Roasting Method #1
Oven Roast. Preheat the oven and line a baking sheet with parchment paper. Peel the husks from the tomatillos, rinse and dry them. Toss in a very small amount of oil, along with the chile. Arrange on the baking sheet.
Peel and slice the white onion in half. Keeping the onion intact, lightly coat in oil and place on the same baking sheet.
Roast until lightly charred and softened. Slice the tomatillos in half, and the onion into quarters. Add to the blender. Remove the stem of the chile, slice the chile in half lengthwise and remove the seeds. Add to the blender with the tomatillos and onion.
Purรฉe.
Roasting Method #2
Pan Roast. Line a skillet with foil and heat it up over medium-high heat. Prep the tomatillos, chile and onion the same as in the Oven Roast Method. Place in the heated skillet and pan roast for 15 - 20 minutes, turning occasionally with tongs. Remove the tomatillos and chile when charred and a little liquid oozes from some of the tomatillos.
Pan roast the onion for another 5 - 10 minutes, until charred and softened. Remove
A medium pan is better than a larger pan for this. Since the tomatillos are round, they tend to roll over, making it difficult to roast them on all sides. With a smaller pan, it's easier to prop them up against each other as you turn them.
Slice the vegetables and seed the chile as in the Oven Roast Method, add to the blender and purรฉe.
Roasting Method #3
Air Fryer. This is the easiest and fastest method, and my preferred way to roast veggies. Preheat the air fryer, and prep the tomatillos, chile and onion the same way as the Oven Roast Method. Arrange in the air fryer basket, and roast for 7 - 9 minutes. Remove the tomatillos and chile. Roast the onion for another 2 minutes.
Slice the vegetables and seed the chile as in the Oven Roast Method, add to the blender and purรฉe.
Step 2
Purรฉe. Purรฉe the roasted vegetables with the remaining ingredients and chill for at least one hour before serving.
Serve chilled or at room temperature.
๐ฅฌ Make it Vegan
Substitute coconut milk for the Mexican crema, or use plant-based sour cream.
๐ฅ More Avocado Recipes
Avocado Toast with Chickpea Salad
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.ย Plus, get great new recipes from me every week!
Avocado Soup with Tomatillos and Hatch Chile
Ingredients
- 1 pound tomatillos
- 1 Hatch chile or Anaheim chile
- 1 white onion peeled and sliced in half
- 1 tablespoon extra virgin olive oil
- 2 avocados pitted and skin removed
- 3 cloves garlic smashed and chopped
- 2 tablespoon coarsely chopped cilantro
- ยฝ cup Mexican crema
- 2 teaspoons Better Than Bouillon - Roasted Vegetable Paste stirred into 2 cups hot water (or vegetable broth)
- 1 tablespoon lime juice
- ยฝ teaspoon kosher salt
Possible Garnishes
- slices of fresh limes on the side, for a squeeze of fresh lime juice
- crumbed cotija or queso fresco cheese
- diced tomatoes
- pepitas
- cilantro
- roasted corn kernels
- thinly sliced green onions
Instructions
- Preheat the air fryer to 425หF.
- Remove the husks from the tomatillos and discard. Wash and dry the tomatillos. Peel and slice the onion in half across it's width (not from end to end).Add the olive oil to a bowl. Toss the tomatillos and chile in it, and arrange in the basket of the air fryer. Gently coat the onion with the remaining oil, and arrange in the basket with the tomatillos and chile.Roast for 7 - 9 minutes, until the tomatillos and chile are charred and oozing juices. Remove the tomatillos and chile and set aside. Roast the onion for another 1 - 2 minutes until lightly charred in places and softened.Slice the roasted tomatillos in half, and add to the blender. Stem the chile, slice in half lengthwise, and scrape out the seeds. Add to the blender. Quarter the onion and add to the blender. Purรฉe for 30 seconds in a high speed blender.
- Add the avocados, garlic, cilantro, Mexican crema and bouillon broth, and purรฉe until smooth. Stir in the lime juice and salt to taste.
- Refrigerate for at least 1 hour before serving with garnishes, if desired. Serve chilled or at room temperature.
lizthechef
Beautiful shot! I wonder if I could substitute Greek yogurt for the crema. Printing and pinning.
The Wimpy Vegetarian
Thanks Liz!! Greek yogurt would work great in this! Just be sure to use plain flavor. Hope you guys like it too!
cheri
Hi Susan, love the new design, especially your little radishes. And this soup is wonderful, I could eat soup for every meal.
The Wimpy Vegetarian
Thanks Cheri!!! I really appreciate it. Yes, I love the radishes too ๐ They're so happy, LOL.
sippitysup
Beautiful soup with the Hatch chiles and beautiful new blog design. GREG
April J Harris
Love your new design! And what a delicious soup - so flavourful and fresh!
Liz @ Floating Kitchen
I've got a whole mess of hatch chiles so this recipe is perfect! And I love the color too!
kristy @ peppercorn creative
Oh Susan! I'm so glad you like it. I'm in love with it and I'd keep the new design if I could. hahaha.. Also, I want to keep your avocado soup. It's stunning and sounds mighty tasty. I love a good soup and the tomatillos and cojita cheese are brilliant additions. Pinning!
mjskitchen
I had to laugh when you said you took a side trip on a recipe. I do that all of the time. ๐ Just tonight I made a dish I make about 3 times a year and Bobby asked "Do you ever make anything the same way twice?". ๐ Well, I love your addition of the chiles! Cold soup in the summer is such a treat and this soup sounds wonderful!
Sippitysup
Avocado soup astounds me. The transformation of fruit to soup seems magical. The addition of Hatch takes the magic even further. GREG