Black Bean and Roasted Tomato Soup

By dhoffmanlatter

Ingredients

• 1 lb plum tomatoes halved lengthwise
• 1 onion halved and cut into wedges
• 1 carrot, peeled and quartered
• 3 garlic cloves chopped
• 1 T olive oil
• 1/2 t oregano
• 2 cups vegetable broth
• 2 cans black beans rinsed and drained
• plain yogurt or sour cream

Details

Servings 4

Preparation

Step 1

1. combine veggies and add garlic, oil and oregano. Coat the veggies and roast in 350 degree oven for 55 minutes.

2. cut carrot and set aside. transfer rest of veggies into processor and add 2 cups of broth into roasting pan to scrape up browned bits.

3. add broth and 2 cups of beans into processor and puree till smooth.

4. transfer soup into large pan and add rest of beans. simmer and serve with yogurt or sour cream.