Traditional recipes

Creamy Bacon and Avocado Soup recipe

Creamy Bacon and Avocado Soup recipe

  • Recipes
  • Dish type
  • Soup

A super-easy recipe for a hearty soup. It gets a decent helping of crumbled bacon added, just before serving.

35 people made this

IngredientsServes: 6

  • 225g streaky bacon
  • 1 medium onion, chopped
  • 2 sticks celery, chopped
  • 1 litre chicken stock
  • 2 avocados, peeled, pitted and chopped
  • 125ml white wine
  • 1 lime, juiced
  • 250ml double cream
  • salt and pepper to taste

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. In a frying pan over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon bacon fat in the frying pan, chop and set aside. Place onion and celery in the frying pan and cook until tender.
  2. Transfer the onion and celery to a liquidiser or food processor. Pour in 1/2 the chicken stock, add avocados and blend until smooth.
  3. Transfer liquidised mixture to a large saucepan over medium heat. Whisk in remaining stock, wine, lime juice and double cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.

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Reviews & ratingsAverage global rating:(35)

Reviews in English (29)

by Mina Farahmandi Lewis

ok....there have been only two reviews and both five stars but ... My family just one by one pushed their bowls to the side and munched on the salad. I think it needed about double the avacado to make it work and not so much broth. The lime was overpowering and the wine just made it worse. I don't mean to be so negative on someones recipe but...this will not be something I make again. No one ate seconds and no one finished the first round and there were 7 at the table.-21 Sep 2005


perfect accent for a Mexican meal!! The avocado and lime with crunchy bacon on top was great, things you wouldn't expect in a soup (I did thicken it with corn starch 2T. cs, 2T. water, blend in with a whisk). Perfect spring, summer meal on its own or as I did, served before a enchilada, burrito and taco meal amongst friends. will make again and again and again-24 May 2005

by laura

I made this soup in advance for a family dinner party, leaving the cream to add at the last moment. It is a lovely soup but not a good one for entertaining - because you need to watch it like a hawk. I accidently let it boil and it made it very bitter. I thought the cream would be the reason not to let it boil - but in retrospect it was the avocado.-21 Sep 2005

Avocado Bacon Dip (Keto + Low Carb)

This recipe is so easy I am not even sure it constitutes being an actual “recipe.” It all starts with bacon (as all good things should) just fry up some nice thick bacon until it is perfectly crisp. Give your bacon a nice rough chop and set it aside.

Break out your blender. Toss in some avocados, it is okay if they have browned a little bit – nobody will know- and add a container of sour cream, a few spices, and some lime juice for good measure. Blend the mixture for just a few seconds, you just want to get it nice and creamy with no chunks or at least no big chunks.

Add in the chopped bacon, give it a stir and scrape your Avocado Bacon Dip into a big bowl and top it with all your favorite Mexican toppings. I garnished with cilantro, tomatoes, extra bacon (of course) and a few lime wedges. This is perfect with tortilla chips, smeared on tacos or enchiladas and it is especially good spooned over a nice big Summer salad. If you are on a low carb or keto diet I love to smear this on slices smokey turkey and provolone and roll them into “sandwiches.”

Creamy Keto Avocado Soup

There’s nothing quite like a warm bowl of soup on a cold winter day, but somehow I only just realized that you could make a warming winter soup with something other than winter veggies. Don’t get me wrong cauliflower, squash, and pumpkin soups still have their place. But the rich, creamy texture of this avocado keto soup is extra satisfying too!

In addition to being extra creamy, the avocado in this keto soup recipe has a handful of other advantages over using more traditional fall and winter veggies. First, avocado is lower in carbs than many veggies commonly used in soup, like cauliflower and squash. And what it lacks in carbs, it makes up for in healthy fats, which are great for keto and make this low carb avocado soup especially filling. Extra bonus? Avocado is already soft, so this soup takes under 20 minutes to make!

Chilled Avocado Soup

Is there anything more luscious and creamy on a hot summer&rsquos day then a bowl full of Chilled Avocado Soup? To be completely honest I hadn&rsquot ever tried it before until a few months ago when I saw it on a restaurant menu and a pregnancy craving screamed for it. As Chloe is my avocado loving child, over the years she&rsquos turned me from an avocado loather to an avocado lover!

With all of the incredible varieties of avocados that we stock up on at our famers market like Hass, Fuerte, Bacon and Zutano, it&rsquos easy to get inspired to come home and prepare recipes like Avocado Toast, Avocado Shake, Kale and Avocado Salad, Avocado Honey Dip and of course, Guacamol-Wee for new eaters!

The vendor who sells organic avocados at the farmer&rsquos market is always giving up tons of bruised or ready to be consumed emerald beauties, so I took a basketful home to try to recreate the creamy Chilled Avocado Soup I had devoured months before. It&rsquos really simple, just letting a few simple ingredients speak for themselves. I like to add greek yogurt for a bit of tang and protein and lemon juice to brighten the flavor and make sure the soup retains it&rsquos green color.

Top each bowl (or shot glass to be served at a summer time party) with some diced bell peppers, a beautiful leaf of cilantro, crumbled bacon or even a dollop of sour cream for a soup that will satisfy and please!

Avocado-Spinach Soup

This simple combination of fresh spinach and avocado make a creamy, delicious soup that can be served either warm or chilled.


  • 2 ripe Hass avocados, pitted, peeled and sliced
  • 10 ounces fresh spinach
  • 3 tablespoons butter
  • 1/2 cup onion, chopped
  • 3 cloves garlic, very finely chopped
  • 3-1/2 cups low-sodium chicken broth
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup half-and-half (or light cream)
  • 4 scallions, finely chopped


  1. Melt the butter in a 4 quart saucepan over medium heat. Add the onion and garlic and sauté until soft and fragrant, 2 minutes. Add the spinach, toss to combine and season with salt and pepper.
  2. Continue cooking the spinach until completely wilted, then add the chicken broth and avocado and bring to a simmer. Stir in the lemon juice and more salt and pepper if desired. Cover, reduce the heat to medium low and cook for 5 minutes, stirring occasionally.
  3. Remove from the heat and stir in the half-and-half. Using a hand-held or conventional blender, purée the soup, taste and adjust the seasoning if needed.
  4. To serve, ladle into bowls and garnish with the chopped scallions.
Nutrition Information:

Note: Nutrition information is estimated and may vary from your actual results.

How to make Easy Tomato Soup with Bacon:

The deep flavours in this soup come first and foremost from the bacon, but also from NOT draining the bacon fat. Seriously, this stuff is delicious and you won’t need any additional fat to cook the veggies.

Then you’ll sauté the vegetables in the rendered fat, until they’re nicely roasted. One word of semi-warning: Adding celery and carrot to the soup does make it less stark-red and more orange-tinted. But it’s still beautiful, just thought I’d manage your expectations from the get-go.

And finally – just throw in crushed tomatoes, broth and seasoning and let the soup simmer for a bit. Easy peasy.

I prefer it blended in my Vitamix – it makes for the most beautifully creamy soups. Full disclosure: In the video below I’m blending it with a stick blender. I really want to make my recipes accessible to everyone so I test without expensive appliances whenever possible. And this tomato soup is super delicious blended with an immersion blender – just a little less smooth!

Do I think it’s worth saving up for a Vitamix*? Yes, if you love perfectly smooth soups and smoothies… It definitely is! But a really good immersion blender will give you a smilier result for a lower cost – I have an older model of this one*.

My love for extra-creamy tomato soup probably stems from the fact that I never ate homemade tomato soup until I was at leat 20 years old. Before then, it always came from a packet of powdered mix. Definitely a proud food moment I’m sharing here… /sarcasm off

I’ve heard of strange people who prefer their tomato soup un-blended and I won’t tell you not to do it, I just want to know why??

And while I’m giving you permission to blend or not blend your soup however you like it, I’m absolutely NOT giving you permission to eat it without a crusty loaf of no knead homemade French bread. Both are so easy to make, you don’t even have any excuses.

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tablespoon lemon juice
  • 4 cups peeled, seeded and thinly sliced cucumbers, divided
  • 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Pinch of cayenne pepper
  • 1 avocado, diced
  • ¼ cup chopped fresh parsley, plus more for garnish
  • ½ cup low-fat plain yogurt

Heat oil in a large saucepan over medium-high heat. Add garlic and onion cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.

Transfer the soup to a blender. Add avocado and parsley blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.


  • 3 large Hass avocados&mdashhalved, pitted and peeled
  • 2 cups cold vegetable stock, preferably homemade
  • 1/4 cup plus 1 tablespoon fresh lime juice
  • 1/2 cup heavy cream
  • Kosher salt
  • Canola oil, for frying
  • 4 medium serrano chiles, thinly sliced crosswise with seeds
  • 1/2 pound jumbo lump crabmeat, picked over
  • Mexican crema and micro cilantro, for garnish

In a food processor, combine the avocados, stock, 1 cup of water and 1/4 cup of the lime juice and puree until very smooth. With the machine on, gradually add the heavy cream. Strain through a fine sieve into a large bowl, then season with salt. Cover and refrigerate until well chilled, about 1 hour.

Meanwhile, in a medium saucepan, heat ¼ inch of canola oil until shimmering. Add the serranos and fry over moderately high heat, stirring, until lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

In a medium bowl, gently toss the crab with the remaining 1 tablespoon of lime juice. Ladle the chilled soup into bowls and top with the crab and crispy serranos. Garnish with crema and cilantro and serve.


Followed the recipe as exact as possible with the exception of omitting the half-and-half. Per a suggestion in another review, we topped the chowder with avocado and cilantro and served with corn chips. The flavor was balanced but seemed to be lacking. A very nourishing, delicious and comforting meal. In the future, I will puree the vegetables a bit to make for a thicker consistency and perhaps add a bit more cumin.

Excellent fall/winter soup exactly as written. (Although I used a whole jalapeño instead of half. Next time I might use two. )

I just put the pot with the soup away and the smell of it made me hungry all over again. I added some turnips I had bases on one of the reviewer’s comments and skipped on the jalapeño so it is not too spicy for the kids. The flavor was absolutely delicious! Saved this to my favorites and send it to my friends and parents. Highly recommend.

This turned out great! Made it as directed in the recipe, except I added two packets of Goya ham flavoring. Topping each serving with the bacon, green onions, and parsley is a must - without it the soup would be missing something.

Really excellent, and adaptable to what you have on hand – I used parsnips instead of sweet potatoes and padron peppers instead of bell and jalapeño. it was really excellent.

Delicious as written. Also delicious w/o the half-and-half and maybe sub fat-free Greek yogurt to decrease fat if you want creamy soup. As suggested by reviewers, avocado and tortilla chips for serving would be a nice touch.

I found this recipe and made it. Followed the recipe exactly w/the exception of using smoked turkey leftovers & 8 pieces of bacon. Lots of flavors!

This is a delicious soup. I decided to purée it before adding the chicken and corn, rather than leaving it thin with chunks of potato. Made it for a post-Thanksgiving football party. Got raves.

I had to modify the recipe to keep it kosher, and to go with what I had in the house, but it still turned out great. I skipped the bacon and cream, bell pepper and jalapeno, and only used one can of chilis. It still had a bit of spice to it, but not too much to where the sensitive couldn't eat it. I added celery to bulk it up. I'll for sure make it again. Really nice, hearty, and comforting.

This was a big hit in my family. I love corn chowder, and have tried so many recipes. This one is a keeper. I love the heat from the jalapenos, and the sweet potatoes for a twist. Excellent!

We love it! I was looking for a recipe to use left over turkey and corn, since that is what I had. This turned out to be a winner. Everyone likes it. I toook it to church for pot luck and all enjoyed it. We don't eat pork, so we sprinkle Bac' Ums on top instead and I use some smoked salt while making the recipe. This is a great "comfort food" recipe, and without the bacon, is quite healthy. This will be the 3rd time I've made it in the last 6 months.

Been snowed in for nearly a week and meal options are dwindling. This recipe has been on my "try" list for awhile so went ahead today using what I had on hand. I used a leftover pork chop instead of poultry. No jalapeno so used a healthy dose of cayenne. No carrots in the refrigerator. Used yellow pepper instead of red. Bottom line, it was still very good. The combination of salty bacon, cumin and heat from the peppers worked very well. I think next time I'll add more sweet potato. I did add half-and-half because I happened to have some, but suspect this would be good without it.

My husband loved it and he hates sweet potatoes. I did not have green chile peppers, so I used a can of Rotel instead. I also added a couple dashes of Liquid Smoke. To make it a bit more creamy, I blended some of the soup and mixed it in with the rest.

This was the best soup I have made in a long time!! I added a little more heat with more jalapeño and also added 2 poblano peppers! Very tasty- definitely will do this one again.

I made it according to the recipe (used rotisserie chicken) except I didn't add the half and half. It is so good! Next time I would garnish with some avocado. I will definitely be making this again!

Really flavorful! The sweetness of the corn and sweet potato balances the slight heat from the chilis and pepper and saltiness of the bacon and turkey broth. The perfect soup to use up leftover turkey from Thanksgiving. I agree with others that the half and half probably isn't needed.

Followed the recipe exactly and it was delicious!

It makes me laugh when folks add "a few changes" then completely change the recipe! I almost always make the recipe as written the first time, then change if need be the next time I make it! This soup was great to begin with!

I also enjoyed this recipe. Added an entire jalapeno and also left out the cream - didn't miss it a bit. Full flavored as-is.

This is a wonderful and versatile recipe for using a leftover chicken or turkey carcass. I loved the idea of leaving out the cream and adding cilantro. perhaps a little lime might even be good. I agree that it wasn't quite creamy enough, so I am wondering if you could just use heavy cream instead or creme freshe or even sour cream to get that really creamy flavor. I was also wanting to add some hot chili oil to really get that strong Mexican flavor.

After reading other reviews, I set out to make this soup strictly by the recipe. However, I used Mexican oregano (consistent with other Southwest flavors) and added the entire jalopeno. In the end, I couldn't bring myself to muddy this delicious soup with any milk product. We thoroughly enjoyed the resulting hearty soup and didn't at all miss its not being chowder. Next time I'll garnish with cilantro, forget the bacon pieces (though I will still start with bacon fat), and serve with tortilla chips.

Loved this soup! Just added a third of the green chilis and let my guests add their own jalapeño.

I was excited to make this from Thanksgiving leftover turkey, but found this recipe is more like a mild "creamy-ish" soup than a chowder and I had to modify mine. Chowders are often thick, rich, creamy, chunky soups that use thickening agent like flour, cornstarch or potatoes. Also as another reveiwer noted, there is a mistake in the recipe which states 1 ingredient as "6 cups (24 ounces) homemade or store-bought low-sodium chicken or turkey broth", but the math is wrong as 1 cup equals 8 oz, so 6 (8 oz) cups would total 48 ounces. Not sure if the recipes actually calls for 3 (8 oz) cups/24 ounces or 6 (8 oz) cups/48 ounces, but based on the amount of other ingredients I imagine it is 48 oz (8 cups). Anyway, I made my turkey broth from my turkey carcass, etc, used tons more bacon, used tons more jalapenos (from my garden, which were mild (actually too mild for me). I used white potatoes instead of sweet. Doubled the amount of black pepper, increased the salt, added smoked paprika and thyme (I eliminated the cumin, which I love, but didn't feel right in this recipe) and I increased the 1/2 1/2. Still needed more of a kick, so added can of spicy green chiles and some flour to make it more like a chowder. Much better.

24 Warm And Cozy Whole30 Soups Your Diet Needs

These big batch soups will make meal planning a breeze.

Prepping for Whole30 can be daunting, but once you've got a solid rotation of recipes in your back pocket, planning breakfast, lunch, and dinner won't feel so overwhelming. From gazpacho, to low-carb chili, these Whole30 soup recipes are perfect to make in a big batch and freeze the rest for future diet meals! For more healthy recipes, check out our easy Whole30 breakfast recipes and snack ideas.

Carrot and coriander soup is a classic for a reason. This version picks up a little spice from the jalapeños and draws out the sweetness from the carrots by roasting them first.

This soup is like a vacation in a bowl, except you don't have to eat and indulge like you do when traveling.

Autoimmune “Split-Pea” Soup with Asparagus, Avocado and Bacon (Legume-Free, AIP)

This asparagus soup is my attempt to create an autoimmune-compliant split pea-less soup! At the beginning of elimination part of the autoimmune protocol I kept on craving split pea soup puree, which used to be one of my favorites – creamy, hearty and comforting, especially when topped with crispy bacon. Therefore, once on the AIP, I started to think what kind of ingredients could sort of mimic split-peas’ texture and flavor, but without negative effects of the latter (split peas contain anti-nutrients that can contribute to a leaky gut condition). Ahem…avocado has a rich and creamy texture, which I exploit a lot in desserts and smoothies, so why not to go one step further by adding it to a soup? So I put my thoughts into the action and started to add avocado whenever I cooked asparagus and zucchini soups (both of those I used to cook relatively often back in France). This kitchen trial resulted in a rich and creamy texture of the soup and best of all, it reminded me of the split pea soup! Needless to say, this recipe became one of my favorites. I like this soup either with or without lemon, though I usually add it for an extra zing whenever I omit bacon in this recipe.

I like to call this recipe “my detox soup” as it gently flushes toxins out of the body while replenishing it with many important nutrients. In fact, asparagus is known for its cleansing qualities, it offers kidney and bladder support and as such is often included into many cleansing products offered over the counter. In regards with the avocado, I would merely say “one avocado a day keeps doctors away”.