Creamy Avocado & Mushroom Soup
Silky smooth soup made with fresh mushrooms and ripe avocado for a luxurious texture, enhanced with garlic and herbs. This Mediterranean-inspired Whole30 recipe, ready in about 35 minutes, pairs avocado oil, yellow onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp avocado oil
- 1 large, diced yellow onion
- 3 cloves, minced garlic
- 8 oz, sliced cremini mushrooms
- 1 medium, peeled and pitted avocado
- 4 cups (low-sodium) vegetable broth
- 1/2 cup, chopped fresh basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
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Equipment for this recipe
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Instructions
- Step 1: Heat 1 tbsp avocado oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 3 minutes until softened, then add 3 minced garlic cloves and 8 oz sliced cremini mushrooms. Cook for 5 minutes, stirring occasionally, until mushrooms are golden and release their liquid.
- Step 2: Add 4 cups vegetable broth and bring to a gentle simmer. Cover and cook for 10 minutes to allow flavors to meld.
- Step 3: Remove the pot from heat and let cool slightly. Carefully transfer the mixture to a blender, add 1 pitted avocado, and blend until completely smooth (about 2 minutes).
- Step 4: Return the soup to the pot and stir in 1/2 cup chopped fresh basil, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Heat over low heat for 3 minutes until warmed through (do not boil).
- Step 5: Taste and adjust seasoning, then serve immediately.








