Black Bean And Roasted Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I love soups that are thicky and hearty. This is so good. Enjoy. Ingredients:
1 pound plum tomatoes or other full-flavor variety (should be ripe and |
red), halved |
1 large onion, halved lengthwise, cut into thin wedges |
1 medium carrot, peeled and sliced |
4 large garlic cloves, chopped |
1 tablespoon olive oil |
1 teaspoon dried oregano |
1 teaspoon cumin |
1/2 teaspoon cinnamon |
2 cups (or more) canned vegetable broth |
1 tbsp chopped cilantro |
4 cups cooked black beans |
(or two 15-ounce cans black beans, rinsed, drained) |
Directions:
1. Preheat oven to 350°F.
2. Combine tomatoes, onion and carrot in large roasting pan.
3. Add garlic, oil, salt and oregano and toss to coat.
4. Roast until vegetables are brown and tender, stirring occasionally, about 50-60 minutes.
5. Transfer vegetables to blender.
6. Add 1 cup broth to roasting pan and scrape up any browned bits.
7. Add broth and 1 1/2 cups beans to processor.
8. Puree vegetable mixture until smooth.
9. Transfer soup to heavy large saucepan. Add remaining beans.
10. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes.
11. Season with salt, pepper and chopped cilantro.
12. Serve hot.
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