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Try avocado in a new way and make this Avocado Soup with Crab! Tons of flavor packed into this dairy-free, vegetarian soup. Try topping with a little crab and cucumber salad for a little oomph!
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Avocado Soup with Crab

Toss your avocados in the blender and make this Avocado Soup with Crab!
Prep Time20 mins
Total Time20 mins
Course: Dinner
Cuisine: American
Author: Jenn


  • 2 cloves garlic minced
  • 1 Tbsp. olive oil
  • 2 large California Avocados
  • 2 cups vegetable broth
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup lump crab meat
  • 1/2 English cucumber diced small
  • 1 small Roma tomato diced small
  • Salt & Pepper to taste
  • Chopped Parsley for topping (optional)


  • Pour oil into a small skillet, and turn the heat up to medium. Add garlic when oil is warm and cook, stirring until fragrant, being careful not to burn the garlic. Turn off heat and set pan aside.
  • In a blender, pour in the garlic and olive oil then add peeled and pitted avocados, vegetable broth, lemon juice, salt and pepper. Blend together. Taste and season as appropriate.
  • Pour into a container and place in refrigerator to cool.
  • Meanwhile, in a small bowl combine crab, tomato and cucumber. Season with salt and pepper. When soup is chilled, pour into bowls and top with crab cucumber mixture. Sprinkle with chopped parsley and enjoy!