Creamy Avocado Tomato Soup
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The National Culinary Review, October 2015
Ingredients
1 T. olive oil
¾ cup chopped onion
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes in juice
2 T. tomato paste
3 cups chicken broth
2 t. sugar
½ t. salt
½ t. pepper
2 ripe, fresh Hass avocados, peeled, pitted
½ t. dried thyme
Instructions
1. Heat oil in large pot over medium heat. Add onion; cook, stirring frequently, about 5 minutes until translucent. Add garlic; cook 1 minute. Stir in tomatoes and juice, tomato paste, broth, sugar, salt and pepper. Increase heat to medium-high; bring soup to a boil. Reduce heat; simmer for 5 minutes. Let soup cool for 5-10 minutes.
2. Cut 1½ avocados into cubes; add to cooled tomato mixture. Puree tomato/avocado mixture in batches in food processor until smooth. Add pureed soup back to pot; reheat.
3. To serve, pour soup into shallow bowls. Slice remaining ½ avocado; place on top of soup.
Yield
6 servings
Tags
Soup, The National Culinary Review
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