Not only is this soup delicious, it is very good for you also.
7 medium tomatoes, quartered
1 large onion, cut into large pieces (about 1 1/2 inches)
3 cloves garlic, peeled
2 TBS olive oil
1 tsp salt
1/2 tsp black pepper
5 cups low-sodium chicken broth or vegetable broth
2 (15.5 oz) cans black beans, drained and rinsed
1 tsp ground cumin
1 tsp chili powder
1/4 tsp Tabasco
1/4 cup reduced-fat sour cream
1/4 cup chopped cilantro
Preheat oven to 375. Toss the tomatoes, onion and garlic with the olive oil, 1/2 tsp of the salt and 1/4 tsp of the pepper in a large bowl, then transfer to a baking sheet. Roast until the garlic cloves have softened, the edges of the onions are browned and the tomatoes have collapsed, 35-40 minutes, stirring once after the first 20 minutes.
Transfer the roasted vegetable mixture to a 4-quart saucepan. Add the broth, beans, cumin, chili powder and the remaining 1/2 tsp of the salt and 1/4 tsp of the pepper. Bring to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and blend until smooth with an immersion blender or in batches in a regular blender. Stir in the hot pepper sauce. Pour soup into bowls and garnish with a dollop of sour cream and a sprinkle of cilantro.
Makes 4 servings.
Source: So Easy - Ellie Krieger