Creamy Avocado Basil Soup (Hot or Cold)
"Imagine a bowl of velvety green goodness that can be savored steaming in winter or chilled on a summer patio. This Creamy Avocado Basil Soup blends ripe avocados, fresh basil, a splash of lime, and rich heavy cream into a silky, low‑carb masterpiece that's perfect for keto lovers. The avocado provides heart‑healthy monounsaturated fats while the basil adds a fragrant herbaceous note, and the lime lifts the flavor with a bright zing. Whether you serve it piping hot for a comforting dinner or ice‑cold as a refreshing starter, this soup stays buttery and satisfying without any grainy starches. It’s quick to assemble—just a handful of ingredients, a few minutes of sautéing, and a blitz in the blender—making it an ideal weeknight solution or a show‑stopping dish for guests. Pair with a crisp green salad or a sprinkle of toasted pumpkin seeds for extra crunch, and enjoy a nutrient‑dense, keto‑friendly bowl that keeps net carbs under five grams per serving. Ready in under 35 minutes, this soup proves that healthy eating can be both effortless and indulgent."
Ingredients
Instructions
Heat the olive oil in a medium saucepan over medium heat; add garlic powder and stir for 30 seconds.
Pour in the chicken broth and bring to a gentle simmer.
Add the shredded chicken breast and let it warm for 2‑3 minutes.
Transfer the hot broth, chicken, avocado flesh, basil leaves, lime juice, and heavy cream to a high‑speed blender.
Blend on high until the soup is completely smooth and creamy; season with salt and pepper.
If serving hot, return the soup to the saucepan and re‑heat gently, avoiding a boil.
If serving cold, let the soup cool to room temperature, then refrigerate for at least 30 minutes.
Serve in bowls, garnished with a drizzle of olive oil, a few basil leaves, or toasted pumpkin seeds if desired.
Gather Ingredients
Step by Step
Heat the olive oil in a medium saucepan over medium heat; add garlic powder and stir for 30 seconds.
Pour in the chicken broth and bring to a gentle simmer.
Add the shredded chicken breast and let it warm for 2‑3 minutes.
Transfer the hot broth, chicken, avocado flesh, basil leaves, lime juice, and heavy cream to a high‑speed blender.
Blend on high until the soup is completely smooth and creamy; season with salt and pepper.
If serving hot, return the soup to the saucepan and re‑heat gently, avoiding a boil.
If serving cold, let the soup cool to room temperature, then refrigerate for at least 30 minutes.
Serve in bowls, garnished with a drizzle of olive oil, a few basil leaves, or toasted pumpkin seeds if desired.