Tomato Basil Soup with Avocado Cream
Prep time
Cook time
Total time
So creamy and comforting, Tomato Basil Soup with Avocado Cream, evokes girlhood memories, but this one is all grown up. It's thick, chunky or smooth, your choice. Float a dollop of Avocado Cream on top and garnish with chopped green onions
Recipe type: Soup
Cuisine: American
Serves: 6 to 8 servings
  • 4 16-oz. cans diced tomatoes (or 2 quarts fresh chopped tomatoes)
  • 1 diced yellow onion
  • 1 Tbsp. fresh minced garlic
  • 1 pinch red pepper flakes
  • ¼ tsp. dried or fresh thyme
  • 2 tsp. dried basil
  • ¼ c. olive oil
  • 1 c. heavy whipping cream
  • Salt and pepper to taste
  • 1 avocado, mashed smooth
  • ½ cup sour cream
  • 2 green onions, sliced thinly
  1. Heat olive oil in sauté pan.
  2. Sweat onions in olive oil for two to three minutes.
  3. Add garlic, red pepper flakes, thyme, and basil to pan.
  4. Deglaze pan with a splash of water, then add tomatoes.
  5. Reduce mixture for 20 to 30 minutes, then remove from heat.
  6. Puree in food processor or blender till smooth, or use an immersion blender for a chunky soup.
  7. Add cream.
  8. Reheat if necessary, but do not boil. Serve warm.
  9. Mash avocado till smooth and add sour cream to it. Combine well.
  10. Ladle soup into bowls and top with a generous tablespoon of avocado cream.
  11. Garnish with chopped green onion and serve immediately
Recipe by Cheery Kitchen at