Avocado Cream of Mushroom Soup
In just one avocado your body fills up on vitamins A, C, E, K, B6, high amounts of potassium and of course that healthy fat. It also helps improve the absorption of nutrients, reduces signs of aging and regulates your blood sugar. I had never tried avocado in my homemade soups until now. Using the avocado as this soup's base made it so rich, creamy, satisfying and delicious. Who needs Cream of Mushroom Soup with heavy white cream and butter when you can have this vegan delight instead?
In just one avocado your body fills up on vitamins A, C, E, K, B6, high amounts of potassium and of course that healthy fat. It also helps improve the absorption of nutrients, reduces signs of aging and regulates your blood sugar. I had never tried avocado in my homemade soups until now. Using the avocado as this soup's base made it so rich, creamy, satisfying and delicious. Who needs Cream of Mushroom Soup with heavy white cream and butter when you can have this vegan delight instead?
- Carbohydrate 14.8373027777778 g
- Cholesterol 0 mg
- Fat 18.4149861111111 g
- Fiber 8.36076369801329 g
- Protein 3.53172222222222 g
- Saturated Fat 5.11192916666667 g
- Serving Size 1 1 Serving (345g)
- Sodium 17.2844444484514 mg
- Sugar 6.47653907976448 g
- Trans Fat 1.24964861111112 g
- Calories 219 calories
Step-by-step
- In a food processor or high-powered blender, blend avocado, lemon juice, garlic and hot water. Set aside.
- Heat coconut oil in a medium pan with tall sides over medium-high heat.
- Sauté mushrooms, red pepper (capsicum), onion, tomato, and basil until they begin to soften.
- Add avocado mixture and heat through.
Traditional mushroom soups rely heavily on butter and dairy cream to achieve a velvety mouthfeel, whereas this plant-based version utilizes raw avocado for structure. Blending fresh avocado with hot water creates an emulsion that mimics heavy cream without the dairy. Adapting this recipe for larger groups requires attention to blender capacity and thermal control. Doubling the batch safely demands using a high-powered blender that can handle at least four cups of liquid simultaneously without spilling or aerating the mixture into foam. Overfilling the canister prevents proper vortex formation, leaving unblended chunks of garlic and avocado suspended in the base.
Thermal management is another critical factor when scaling. Pouring boiling water directly onto raw avocado can oxidize the fruit quickly, shifting the color from vibrant green to a dull olive hue. Tempering the hot water by allowing it to drop to approximately 140 degrees Fahrenheit before blending preserves both the bright color and the fresh flavor compounds of the produce. Stirring the sautéed mushrooms, bell pepper, and onions into the blended base requires a medium-high heat setting, but avoid bringing the finished soup to a rolling boil after the avocado is incorporated. Excessive heat breaks down the natural fats inside the avocado, causing the emulsion to separate and turn oily.
Adjusting ingredients yields distinct textural consequences. Swapping coconut oil for olive oil introduces a fruitier profile that alters how the mushrooms taste, while substituting dried basil for fresh herbs requires cutting the quantity by two-thirds to avoid overwhelming the delicate garlic notes. Fresh lemon juice is mandatory for stabilizing the purée and preventing enzymatic browning; bottled juice lacks the necessary acidity to maintain the bright green hue during storage.
