Roasted Tomato and Black Bean Soup

By klgettins

This is an easy, healthy and delicious recipe. I entered it as double recipe since we like to have it for a couple of meals.

Ingredients

• 14 medium tomatoes, quartered
• 2 large onions, cut into large pieces (about 1 1/2 inches)
• 6 garlic cloves, peeled
• 4 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 8 cups low-sodium chicken or vegetable broth
• 4 (15.5 oz.) cans black beans, drained and rinsed
• 1 tablespoon ground cumin
• 2 teaspoon chili powder
• 1/2 teaspoons hot pepper sauce (like Tabasco)
• 1/2 cup reduced-fat sour cream or plain yogurt
• 1/2 cup chopped cilantro

Preparation

Step 1

Preheat oven to 375°F. Toss tomatoes, onion, and garlic with oil, 1/2 tsp. salt, and 1/4 tsp. pepper in large bowl, then transfer to 2 foil lined baking sheets. 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.

Transfer roasted vegetable mixture to 8-qt. or larger pot. Add broth, beans, cumin, chili powder, and remaining 1 tsp. salt and 1/2 tsp. pepper. Bring to boil, reduce heat, and simmer 10 minutes.

Remove from heat and blend until smooth with immersion blender or in batches in regular blender. Stir in hot sauce. Divide among bowls and garnish with dollop of sour cream and sprinkle of cilantro. Serves 8.