Tomatoes, onion and garlic are roasted sweet in the oven to contrast hearty black beans. Chili powder and cumin add a little heat before this soup is puréed and garnished with chopped cilantro. This recipe comes to us from Janet and Rachel of Life Told in Recipes.
- 7 tomatoes, quartered
- 1 onion, cut into 6 pieces
- 3 cloves garlic
- 2 tablespoons olive oil
- salt and pepper, to taste
- 2 15 ounce cans black beans, drained and rinsed
- 5 cups low sodium vegetable stock
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 2 tablespoons cilantro, chopped for garnish
Preheat an oven to 350 degrees.
Place the tomatoes, onion and garlic into a large bowl. Toss with the olive oil and season with salt and pepper to taste. Transfer to a baking dish.
Put the baking dish into the oven and roast for about 30 minutes, or until the tomatoes and garlic are soft and the onion pieces are beginning to brown.
Transfer the roasted tomatoes, garlic and onions to a large saucepan over medium-high heat. Pour in the vegetable broth and season with the chili powder, cumin and garlic powder. Bring to a boil and turn heat down to low. Simmer for about 10 minutes, or until the flavors have melded together slightly.
Transfer the soup to a blender or food processor and puree. Divide into 6 servings, garnish with a little chopped cilantro and enjoy!