Saturday, October 24, 2009

Roasted Tomato and Black Bean Soup

I found this recipe in Readers Digest (11/2009). It is from Ellie Krieger's So Easy: Luscious, Healthy Recipes for Every Meal of the Week.

7 medium tomatoes, quartered
1 large onion, cut into large pieces
3 garlic cloves peeled
2 Tbs olive oil
1 tsp salt
1/2 tsp black pepper
5 cups low sodium chicken broth
2 (15.5 oz) cans black beans (low sodium)
1 1/2 tsp cumin
1 tsp chili powder
1/4 tsp Tabasco Sauce
1/4 cup non fat sour cream
1/4 cup chopped cilantro

Preheat oven to 375F. Toss tomatoes, onion, and garlic with oil, 1/2t salt, 1/4t 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.

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