Roasted Tomato and Black Bean Soup

By t1bishop

Krieger roasts the tomatoes for a rich, smoky flavor; black beans make this soup extra satisfying.

Ingredients

• 7 medium tomatoes, quartered
• 1 large onion, cut into large pieces (about 1~ in.)
• 3 garlic cloves, peeled
• 2 tbs. olive oil
• 1 tsp. salt
• 1 tsp. black pepper
• 5 cups low-sodium chicken or vegetable broth
• 2 (15.5oz.) 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

1. Preheat oven to 375°F. Toss tomatoes, onion, and garlic with oil, 1 tsp. salt, and 1 tsp. pepper in large bowl, then transfer to baking sheet. Roast until garlic cloves
have softened, edges of onions are browned, and tomatoes have collapsed, 35 to 40 minutes, stirring once after first 20 minutes.
2. Transfer roasted vegetable mixture to 3-qt. saucepan. Add broth, beans, cumin, chili powder, and remaining
1 tsp. salt and 1 tsp. pepper. Bring to boil, reduce heat, and simmer
10 minutes.
3. 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 dollop of sour cream and sprinkle
of cilantro.