Roasted Avocado Soup

Name: Roasted Avocado Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 unit plum tomatoes (halved); 2 medium onions (cut in half and sliced); 2 unit red bell peppers (quartered); 2 unit garlic cloves; 1 tablespoon olive oil; 4 Cups chicken broth; 3 small California avocados (peeled and coarsely chopped); 1 unit (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

Roasted Avocado Soup from the Recidemia collection

vegetarianvegangluten-freedairy-free

Prep20 min

Cook25 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

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

Method

Preheat the oven to 425°F. Arrange halved plum tomatoes, sliced onions, quartered red bell peppers, and garlic cloves on a baking sheet, drizzle with olive oil, and toss to coat evenly.

5 minutes

Roast the vegetables in the preheated oven for 30-35 minutes until they are soft and lightly charred at the edges.

32 minutes

Remove the roasted vegetables from the oven and let them cool slightly, about 5 minutes.

5 minutes

Blend until smooth, working in batches if necessary.

Pour the blended mixture into a large pot and stir in the loosely packed fresh basil leaves and pepper over medium heat until the soup is warmed through, about 3-5 minutes.

4 minutes

Ladle the soup into serving bowls and top each bowl with chopped California avocado and shredded fresh basil as garnish.

Roasted Avocado Soup

Ingredients

Method

What Makes This Variant Distinct