Black Bean Soup with Roasted Chiles and Tomatoes

By garciamoss

Ingredients

• 1 pint grape tomatoes
• 1 small onion, cut into 6 wedges
• 3 jalapeños, halved and deseeded (stems discarded)
• 4 whole cloves garlic, peeled
• 2 tablespoons honey
• 1 tablespoon olive oil
• 2 - 15 ounce cans Bush's Black Beans, drained and rinsed (divided)
• 2 cups chicken stock
• 1/3 cup fresh cilantro, divided
• 2 teaspoons Mexican oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt, or more to taste
• 1/4 teaspoon black pepper
• 1/4 cup sour cream
• 1 teaspoon lime juice
• extra jalapeños for garnish, if desired

Details

Adapted from goodlifeeats.com

Preparation

Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Coat tomatoes, onion, jalapeño, and garlic with olive oil and honey in a medium bowl. Toss tomatoes, onion, jalapeño peppers, garlic, honey and oil in medium bowl until well coated. Spread the mixture in a single layer on the prepared pan. Roast for 20 to 30 minutes, or until the vegetables are tender.

Place the roasted vegetables in a blender. Remove the center cover (not the whole lid) and cover the opening with a towel to let steam escape. Puree the mixture on high speed until smooth. Pour the mixture into a large saucepan.

Place 1 of the drained and rinsed can of beans, 1 cup of stock, 3 tablespoons cilantro, oregano, cumin, salt, and pepper into the blender. Cover with the lid (replace the center portion you removed earlier) and puree until smooth. Add the bean mixture to the saucepan with the remaining 1 cup of chicken stock and the second can of beans (not pureed). Stir.

Cook the soup on low for 20 - 30 minutes, or until the soup is heated through and has slightly thickened. Stir occasionally so the bottom does not burn.

Meanwhile, combine the sour cream and lime juice. When the soup is heated through, ladle it into bowls and garnish with the lime sour cream, sliced jalapeños and reserved cilantro leaves.


Notes:
The soup recipe freezes well without the added garnishes. Thaw in the refrigerator and reheat before serving, then add any desired garnish.

If jalapeños are too hot for you, try roasting 2 medium sized poblano peppers instead.

Substitute vegetable stock for the chicken stock if a vegetarian variation is desired.