Corn Avocado Soup with Cheesy Toasts
Creamy, comforting, and bursting with flavor, this Corn Avocado Soup with Cheesy Toasts is the ultimate bowl of indulgence. Made with sweet corn, velvety ripe avocados, and a refreshing hint of lime, this soup achieves perfect balance between rich and refreshing. The addition of buttery, golden cheesy toasts makes it an irresistible pairing for dipping or enjoying alongside. This recipe is quick and fuss-free, with just 15 minutes of prep and 20 minutes of cooking time, making it ideal for weeknight dinners or a cozy lunch. Garnished with a sprinkle of chili powder and fresh cilantro, every bite is a vibrant blend of creamy, tangy, and slightly spicy flavors. Perfect for lovers of hearty soups and cheesy comfort food, this dish also happens to be naturally gluten-free (if paired with gluten-free bread) and vegetarian-friendly. Whether you're looking to warm up on a chilly day or impress guests with a unique and flavorful dish, this Corn Avocado Soup with Cheesy Toasts is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups sweet corn, kernels cut off cob or frozen corn
- 4 cups vegetable broth
- 2 large ripe avocados
- 2 tablespoons lime juice
- 0.5 teaspoons chili powder (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 slices sliced bread
- 1 cup shredded cheddar cheese
- 2 tablespoons butter (for spreading on bread)
- 2 tablespoons fresh cilantro (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté until translucent, about 3–4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sweet corn kernels to the pot and sauté for 2–3 minutes, allowing them to slightly caramelize.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
Remove the pot from heat and let the soup cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
Cut the avocados in half, remove the pits, and scoop the flesh into the soup. Blend the soup again until the avocado is fully incorporated and the soup is velvety smooth.
Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.
To make the cheesy toasts, preheat the broiler on your oven. Butter one side of each bread slice and place them on a baking sheet, buttered side up.
Sprinkle the shredded cheddar cheese evenly on top of the bread slices.
Place the baking sheet under the broiler and toast until the cheese is bubbly and golden, about 2–4 minutes. Watch closely to prevent burning.
Ladle the soup into bowls, garnish with a pinch of chili powder and fresh cilantro, if desired.
Serve the warm Corn Avocado Soup with the cheesy toasts on the side. Enjoy!
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 20.0 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 303 mg | 23% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1581 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
