Saturday, November 5, 2011

Roasted Tomato and Black Bean Soup

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



  1. This looks great! I am sad I can't make it while I'm living in a dorm room-but maybe while I am home I can make a batch! :-)

  2. I am not fond of tomato soup at all but this soup was soooo good! I think it is one of my absolute favorites!!