1. Place tomatoes, cut sides down, in an aluminum foil-lined 15- x 10-inch jellyroll pan.
2. Bake at 425° for 20 minutes or until skins look blistered.
3. Pour tomatoes with juices into a Dutch oven.
4. Set aside.
5. Arrange onion, bell pepper, and garlic in pan
6. Drizzle with olive oil, stirring to coat.
7. Bake at 425° for 25 minutes.
8. Add vegetables to Dutch oven.
9. Add broth, and bring to a boil.
10. Boil 5 minutes.
11. Add coarsely chopped avocado and next 3 ingredients.
12. Cool slightly.
13. Process mixture in batches in a blender or food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and keep warm.
14. Top each serving with 1 chopped avocado and shredded basil.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.