More soup and sometimes I surprise myself!

I dropped an avacado on the floor tonight while I was making tomato soup; thus, somehow the avacado was going into the soup! This was good stuff!!

Fire Roasted Tomato Soup

I tbsp olive oil

2 medium onions, chopped
1 carrot chopped
1 stick celery

2 cans fire roasted tomatoes (16 oz each)
1.5 cups broth...veggie or chicken

1/2 tsp dried dried red chilli flakes
salt and pepper to taste

For the avocado cream
1 medium avocado, stones removed
1/2 cup sour cream
2 tbsp lemon juice

salt and pepper to taste

1. Heat the oil in a large saucepan, add the chopped onions and cook for about 5 minutes, stirring occasionally.

2. Add the remaining vegetables and continue to cook for a further 5-10 minutes.

3. Stir in the tomatoes, seasoning and chili pepper

4. Stir in the stock, half cover the pan with a lid, and let the soup simmer gently for about 15 minutes.

5. Leave to cool slightly and blend until smooth - you can use a regular blender or hand blender.

Gently reheat.

6. Make the avocado cream by simply whizzing all the ingredients together until smooth. I used a food processor.

7. Serve the soup in bowls, with a generous dollop of the avocado cream on top.