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Bowl of Avocado Soup with Bacon and Chile Rubbed Croutons in a pink bowl

Avocado Soup with Bacon and Chile Croutons

Creamy avocado soup topped with homemade chile croutons and bacon.
Course Soup
Keyword avocado, bacon
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author Cheri Liefeld


  • 3 slices bacon cut into lardons
  • ? teaspoon cayenne pepper
  • 2 teaspoons mild chili powder
  • 1 tablespoon bacon grease
  • 1 cup cubed stale sourdough bread
  • 1 teaspoon mild chili powder
  • Pinch of salt
  • Pinch of cayenne pepper
  • 2 large Haas avocados peeled and pit removed – about 2 cups
  • ½ small bunch of cilantro washed and thick stems removed
  • 2 tablespoon red onion roughly chopped
  • 2 cloves garlic
  • 2 tablespoons of lime juice
  • 1- 14 ounce can light coconut milk
  • 1 tablespoon honey
  • ? teaspoon cayenne pepper
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • water as needed


  • Heat oven to 400 degrees,
  • Heat a cast-iron skillet over medium heat and add in the cut bacon. Season the bacon with cayenne pepper and chili powder. Stir to combine and cook the bacon until all the fat has rendered out and the bacon is crispy.
  • Remove the bacon with a slotted spoon and drain on paper towels. Reserve about 2 tablespoons of bacon grease and drain out the rest. Return reserved bacon grease back to the pan.
  • Add in the cubed bread and stir to combine with the remaining ½ teaspoon of chili powder, a pinch of cayenne pepper, and a pinch of salt. Place in oven and bake 5-8 minutes until browned. Remove from the heat and cover lightly with foil to keep warm.
  • Place the peeled avocados into a blender or food processor with cilantro, onion, lime juice, coconut milk, honey, and remaining seasoning. Blend until smooth and creamy about 2 minutes. If the mixture is too thick you can add water, 1 Tablespoon at a time until the desired consistency is achieved. The soup should resemble melted ice cream in texture..
  • Garnish the soup with cilantro, warm bacon, and croutons. Add a swirl of sweet chile sauce or sriracha


This recipe is based on Louise Mellor's recipe. I have made a few tweaks and additions.