Cream of Avocado Soup with Crab Meat

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Cream of Avocado Soup with Crab Meat |

Avocados have become an important part of my diet since I started the autoimmune protocol. I used to think that they would make me fat! Of course, I didn’t know much about nutrient density, healthy fats, and eating right. Did you know that avocado is a fruit, not a vegetable?

Avocados are incredibly nutritious and contain a wide variety of nutrients, vitamins, and minerals. They also contain a lot of monounsaturated fatty acids (good for your heart), and are loaded with fiber. In addition to being a superfood, avocados are delicious and go well with all sorts of food. They have a rich, creamy texture that blends well with various other ingredients. I took advantage of their creaminess in this delicious recipe.

Cream of Avocado Soup with Crab Meat |

You can prepare this cream of avocado soup in a snap. There is no cooking required and all the ingredients are easy to find in every grocery store. Drop all the ingredients (except the crab meat) in a high speed blender and whizz a few times. Chill the cream of avocado for at least an hour in the refrigerator before serving. The soup will keep well in the fridge for a couple of days.

Substitutions? You can use shallots or red onions indiscriminately, and replace crab meat with shrimp or chicken.

Cream of Avocado Soup with Crab Meat |
5.0 from 2 reviews
Cream of Avocado Soup with Crab Meat
Prep time
Total time
Serves: 3 cups
  • 3 ripe avocados
  • 2 tbsp chopped shallots or red onions
  • 1½ tbsp lemon juice
  • 2 tbsp full fat coconut cream (from a refrigerated can of coconut milk)
  • 1½ cups chicken broth or bone broth
  • ¼ tsp sea salt, or more to taste
  • 1 can crab meat (6 oz/170 g), drained
  • 1 tbsp chopped chives for garnish
  1. In a high speed blender, put the avocado pulp, shallots, lemon juice, coconut cream, chicken broth, and sea salt.
  2. Mix on high for 30 seconds, until the mixture becomes smooth and creamy.
  3. Chill for at least 1 hour in the refrigerator.
  4. Serve the cream of avocado chilled with a portion of crab meat on top and some chives for the garnish.
  5. Bon appétit!


About Sophie Van Tiggelen

Sophie Van Tiggelen is an autoimmune warrior, foodie, self-trained paleo chef, and photographer. She blogs at A Squirrel in the Kitchen, where her mission is to demonstrate that you can eat gourmet meals on the autoimmune protocol! Her French heritage shines through in her simple, yet creative cooking style and her recipes are doable even for beginning cooks. Diagnosed with Hashimoto’s disease, she regained health and vitality while eating colorful and nutritious food on the elimination diet. Stress management and regular practice of moderate exercise are also an important part of her healing journey. She lives now in Colorado with her husband and their three teenage girls. You can find her on Facebook and Instagram.


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