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Roasted Tomato & Black Bean Soup
| Preheat Oven to 375° |
| |
|
| 7 |
Tomatoes, medium size, quartered |
| 1 |
Onion, large, quartered |
| 4 |
Garlic cloves |
| 2 Tbs |
Olive oil |
| 1 Tsp |
Salt |
| 1/2 Tsp |
Pepper, ground |
| |
|
| 5 Cups |
Chicken broth |
| 2 Cans |
Black Beans (15.5 oz), drained and rinsed |
| 1 1/2 Tsp |
Cumin, ground |
| 1 Tsp |
Chili powder |
| 1/2 Tsp |
Tabasco sauce |
| |
|
| 1 Bunch |
Cilantro, chopped |
| |
|
Toss first 6 ingredients in bowl, then transfer to a baking sheet
Roast for 40 minutes, stirring once after first 20 minutes. |
| |
Transfer roasted mixture to 4 quart sauce pan
Add
remaining ingredients except cilantro. |
| Bring
to boil, reduce heat, simmer for 10 minutes |
| |
| Remove from heat, blend until smooth with immersion
blender or in batches in a regular blender. |
| |
| Let cool a little bit and then add cilantro (cilantro
looses flavor when cooked). |
| |
| May be served with a dollop of sour cream on top of each
bowl and a garnish of fresh cilantro. |
BigPineKey.com 2009 |