Roasted Tomato & Black Bean Soup

By Violet_61

Ingredients

• 7 medium tomatoes, quartered
• 1 large onion, cut into large pieces (about 1 1/2 inch)
• 3 cloves garlic, peeled
• 2 tbs olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 5 cups low-sodium chicken or vegetable broth
• 2 15.5 oz cans black beans (preferably low-sodium)
• drained and rinsed
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/4 tsp hot pepper sauce (like Tabasco)
• 1/4 cup reduced fat sour cream
• 1/4 cup chopped cilantro

Preparation

Step 1

Preheat oven to 375°.
Toss tomatoes, onion, and garlic with oil, 1/2 tsp salt and 1/4 tsp pepper in large bowl; then transfer to baking sheet.
Roast until garlic cloves have softened, edges of onions are browned, and tomatoes have collasped, 35-40 minutes, stirring once after first 20 mintues.

Transfer roasted vegetable mixture to 4-qt saucepan. Add broth, beans, cumin, chili powder, and remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, reduce heat and simmer 10 mintues.

Remove from heat, and blend until smooth with immersion blender or in batches in regular blender. Stir in hot sauce.

Divide among 4 bowls and garnish with dolop of sour cream and sprinkle of cilantro.