Roasted Avocado Soup

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.