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Roasted Tomato and Black Bean Soup Recipe

Ingredients

How to make it

  • Preheat oven to 375F.
  • Toss tomatoes, onion, and garlic with oil, 1/2 tsp salt, 1/4 tsp pepper in a large bowl, then transfer to baking sheet.
  • Roast until garlic has softened, onions have browned, and tomatoes have collapsed, 40 minutes, stirring once after 20 minutes.
  • Transfer roasted vegetable mixture to a 4 quart saucepan. Add broth, beans, cumin, chili powder, and remaining s&p. Bring to boil, reduce heat, and simmer 10 minutes.
  • Remove from heat and blend until smooth with immersion blender. Stir in hot sauce. Garnish each serving with a dollop of sour cream and a sprinkle of cilantro.

Reviews & Comments 6

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  • lilliancooks 14 years ago
    YUM!
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    " It was excellent "
    choclytcandy ate it and said...
    I made this one too. I used dried beans, and made the mistake of adding the roasted vegetables at the beginning of the cook time. I realized my mistake after dumping the veggies in, but decided against fishing them out. This has a very good flavor and I would prepare this again. Next time I would add the roasted veggies at the end of the cook time (if using dried beans) so they would not be "cooked to death", and lose the great roasted flavor and bright coloring. Oh, and I added a can or sweet corn before I pureed the beans. Thanks for the post.
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  • laurieg 14 years ago
    Looks good! thanks
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    " It was excellent "
    peetabear ate it and said...
    black beans are one of my favorites... this sounds like great comfort food...five forks
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    " It was excellent "
    choclytcandy ate it and said...
    just printed this off to try this. i just so happen to have a pound of black beans soaking in water so i can cook them tomorrow. i'll let you know how it turns out.
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    " It was excellent "
    hot_it_up ate it and said...
    This sounds great. With all the other ingredients it should be salty enough. If not I can always add. \0

    Jeff
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The Cook

mrsc543 North Reading, MA

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