Roasted Avocado Soup

Description

Ingredients

• 8 plum tomatoes, halved
• 2 medium onions, cut in half and sliced
• 2 red bell peppers, quartered
• 2 garlic cloves
• 1 tablespoon olive oil
• 4 Cups chicken broth
• 3 small California avocados, peeled and coarsely chopped
• 1 (8-ounce) package cream cheese, cubed
• ½ Cup loosely packed fresh basil leaves
• ¼ tsp pepper
• 1 small California avocados, peeled and chopped
• 2 Tbsp shredded fresh basil

Procedures

Place tomatoes, cut sides down, in an aluminum foil-lined 15- x 10-inch jellyroll pan.

Bake at 425° for 20 minutes or until skins look blistered.

Pour tomatoes with juices into a Dutch oven.

Set aside.

Arrange Onion, bell pepper, and garlic in pan

Drizzle with olive oil, stirring to coat.

Bake at 425° for 25 minutes.

Add vegetables to Dutch oven.

Add broth, and bring to a boil.

Boil 5 minutes.

Add coarsely chopped avocado and next 3 ingredients.

Cool slightly.

Process mixture in batches in a blender or food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and keep warm.

Top each serving with 1 chopped avocado and shredded basil.