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Roasted Avocado Soup

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Description Edit

Ingredients Edit

Directions Edit

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.

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