Creamy Avocado Tomato Soup

Calories

156 Per Serving

Protein

4g Per Serving

Fiber

5g Per Serving

Calories		156
Total Fat		10.0 g
	Saturated Fat	2.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	7.0 g
Cholesterol		0 mg
Sodium		205 mg
Total Carbohydrate		14 g
	Dietary Fiber	5 g
	Sugars	8 g
Protein		4 g

Dietary Exchanges
3 vegetable, 2 fat

Ingredients

Servings 8 Serving Size 1 cup

1 tablespoon olive oil
3/4 cup chopped onion
2 garlic cloves (minced)
1 14.5-ounce can diced tomatoes in juice
2 tablespoons tomato paste
1 1/2 cups low-sodium tomato juice
3 cups low-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon black pepper
2 ripe, fresh avocados (peeled, pitted, sliced)
1/2 teaspoon dried thyme

Directions

Tip: Click on step to mark as complete.

Heat oil in a large pot over medium heat. Add onion, cook, stirring frequently, about 5 minutes until translucent. Add garlic, cook 1 minute. Stir in tomatoes and their juice, tomato paste, tomato juice, broth, sugar, salt and pepper.
Increase heat to medium high, bringing soup to a boil. Reduce heat; let simmer 5 minutes. Let soup cool 5 鈥� 10 minutes.
Cut 1-1/2 of the avocados into cubes and add to cooled tomato mixture.
Puree the tomato and avocado mixture in batches in a food processor until smooth. Add pureed soup back to pot and reheat before serving.
To serve, pour soup into shallow bowls. Slice remaining avocado half and place on top of soup.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Creamy Avocado Tomato Soup

Calories

156 Per Serving

Protein

4g Per Serving

Fiber

5g Per Serving

Calories		156
Total Fat		10.0 g
	Saturated Fat	2.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	7.0 g
Cholesterol		0 mg
Sodium		205 mg
Total Carbohydrate		14 g
	Dietary Fiber	5 g
	Sugars	8 g
Protein		4 g

Dietary Exchanges
3 vegetable, 2 fat

Ingredients

Servings 8 Serving Size 1 cup

1 tablespoon olive oil
3/4 cup chopped onion
2 garlic cloves (minced)
1 14.5-ounce can diced tomatoes in juice
2 tablespoons tomato paste
1 1/2 cups low-sodium tomato juice
3 cups low-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon black pepper
2 ripe, fresh avocados (peeled, pitted, sliced)
1/2 teaspoon dried thyme

Directions

Tip: Click on step to mark as complete.

Heat oil in a large pot over medium heat. Add onion, cook, stirring frequently, about 5 minutes until translucent. Add garlic, cook 1 minute. Stir in tomatoes and their juice, tomato paste, tomato juice, broth, sugar, salt and pepper.
Increase heat to medium high, bringing soup to a boil. Reduce heat; let simmer 5 minutes. Let soup cool 5 鈥� 10 minutes.
Cut 1-1/2 of the avocados into cubes and add to cooled tomato mixture.
Puree the tomato and avocado mixture in batches in a food processor until smooth. Add pureed soup back to pot and reheat before serving.
To serve, pour soup into shallow bowls. Slice remaining avocado half and place on top of soup.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

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