In a pan, sauté in butter the jalapeño peppers, onion, and garlic. Cook until the onions are translucent.

In a soup pot, combine the heavy cream, tomatoes and avocado over medium-high heat. Bring nearly to boil and then lower temperature to a simmer.

Add the jalapeño, onion, and garlic to the soup pot and simmer for 15 minutes, stirring frequently.

Add the basil and continue simmering for another 5 minutes.

Salt and pepper to taste and serve.