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
== Directions ==
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.
=== Other Links ===
== See also ==
Category:Avocado Recipes
Category:Basil Recipes
Category:Chicken stock and broth Recipes
Category:Cream cheese Recipes
Category:Hass avocado Recipes
Category:Plum tomato Recipes