Avocado Cream Soup with Crispy Bacon

17 Aug, 2020
Avocado Cream Soup with Crispy Bacon

We have already talked about avocado in connection with other recipes (just write “avocado” to search field), Kyara wrote about the difficulties of buying avocado in the Netherlands and I wrote about my experience buying and tasting avocado from Venezuela in Curaçao, which has been the best avocado I’ve tasted in my life.

I was lucky last week, because I could buy very nice and delicious avocados at my favorite grocery. They were big, ripe and perfect inside. I had to throw avocados out many times what I bought in the supermarket, because they were brown inside or wrong for next day. I was very angry, first because avocado is not cheap, second, I couldn’t cook what I wanted. But now everything went perfect.

You need chicken stock for this soup what you can make from stock cubes also if you do not have it in your freezer, but read the labels on the cubes. Try to buy bio without gluten and any preservatives and flavor enhancers. I buy stock cubes sometimes, because my freezer is not big enough, I do not have stocks in it every time. It would be great if I have but is not possible unfortunately.

It’s very important, the stock has to be lukewarm when you put avocados into it, because we do not want to cook them. I serve it on room temperature with crispy bacon on its top.

My son really likes crispy bacon, he can’t resist it, there may be some soup left for the next day, but bacon certainly won’t make it. Crispy bacon and avocado cream soup are matching very well to each other. I recommend to sprinkle a bit of finely cut chives also to the top. Chives add a bit of extra taste.

Avocado Cream Soup with Crispy Bacon

Prep Time10 mins
Cook Time20 mins
Chill Time30 mins
Total Time1 hr
Servings: 4
Author: Andrea


  • 800 gram ripe avocados 3-4 pieces depends on their size, cut
  • 1 liter chicken stock lukewarm
  • 1 leek 14-16 cm long piece, slice finely
  • 1 tbsp olive oil
  • 4 tbsp coconut yogurt Greek style
  • 2 tbsp sweet chili sauce
  • ½ lime juice
  • 1 tsp salt
  • ½ tsp pepper freshly ground
  • 12 slices bacon
  • 2 tbsp chives cut small pieces to garnish


  • Sauté finely sliced leek in olive oil for 2-3 minutes, until softer.
  • Warm the chicken stock up if you had in the freezer to lukewarm, but if you make it from stock cubes freshly, cool it down.
  • Put lukewarm chicken stock to soup pan, add sautéed leek.
  • Cut avocados in half, remove the stones then spoon the flesh into the soup pan also and use immersion blender to make the mixture smooth.
  • Add coconut yogurt, sweet chili sauce, lime juice, salt and pepper to the avocado mixture and stir it by hand whisk until the consistency is homogeneous and creamy.
  • Put some slices of bacon to hot nonstick pan and fry them for 2 minutes, until golden brown. Put the slices to paper towels to absorb unnecessary lard. The bacon slices will be harder and crunchy after some minutes.
  • Spoon the soup to serving bowls, and add 3 crispy slices of bacon to the top and sprinkle with some finely cut chives. Serve on room temperature.