Monday, June 4, 2012

roasted tomato and black bean soup

Oh, yikes.
Another soup.

But, seriously, people, you don't understand my obsession with summer-tasting soup.
Soup. Is. So. Healthy.
Perfect for summer.
And, I'll say it again, another great excuse to turn down the a/c and put a sweatshirt on.

Roasted Tomato and Black Bean Soup
Serves 6-8.

7 medium tomatoes, quartered
1 large onion, cut into large pieces
3 cloves garlic, peeled
2 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 cups low-sodium chicken or vegetable broth
2 cans black beans, drained and rinsed
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce (more to taste ;) )
1/4 cup reduced-fat sour cream, for garnish (optional)
Avocado, diced, for garnish

Preheat the oven to 375*. Toss the tomatoes, onion and garlic with the oil, salt and pepper in a large bowl, then transfer to 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. 

*Alternatively! I totally used this once, with fantastic and, dare we say, even easier results???*

Transfer the roasted vegetable mixture to a 4-quart saucepan. Add the broth, beans, cumin, chili powder and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of 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 sauce. Divide among your bowls and garnish with a dollop of sour cream, if using, and a sprinkle of avocado!  Enjoy :) 

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