Roasted Tomato and Black Bean Soup

Roasted Tomato and Black Bean Soup 4

There is a vast difference between canned soup and homemade. VAST difference. This recipe proves that there is no comparison between canned tomato soup and fresh roasted tomato soup. This soup is unbelievably good and so simple to prepare. You just need a bit more time than it takes to open a can, but the results are so worth it! Tomatoes are an excellent source of vitamin C and they contain lycopene, which is a powerful antioxidant. Lycopene can help protect our skin from cancer. Black beans are rich in folate and other antioxidants, which help protect our bodies from disease. Now, aside from the science behind this soup, the taste is where it’s at. Rich, smoky, and slightly spicy describe this soup. I love to serve this soup with cashew sour cream – it not only looks beautiful, but it cools the palate and balances the spice in the soup. So, do your body and taste buds a favor and make this soup!

Roasted Tomato and Black Bean Soup 2

Roasted Tomato and Black Bean Soup

1 tablespoon grape seed oil
4 tomatoes (medium-sized), quartered
2 garlic cloves, peeled and cut in half
1/2 large sweet onion, peeled and cut into several large chunks
Salt and pepper, to taste
2 1/2 cups vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1/2 teaspoon chipotle chili powder
1 teaspoon ground cumin
1 tablespoon fresh, chopped cilantro (plus more for garnish)
Cashew sour cream

Preheat oven to 375 degrees. Prepare a baking sheet by covering it with tinfoil. In a large bowl, place the tomatoes, garlic cloves, and onions and toss with the tablespoon of grape seed oil. Add salt and pepper to taste, and toss again. Transfer the tomato-onion mixture to the prepared baking sheet. Place in the oven and roast for about 40 minutes, or until garlic cloves and tomatoes have started to soften and the onions are starting to brown. Move the vegetables around with a spatula periodically throughout the cooking time. Transfer the roasted vegetable mixture to a large saucepan. Add the vegetable broth, black beans, chili powder, cumin, 1 tablespoon of the cilantro, plus salt and pepper to taste. Over high-heat bring to a boil; then reduce heat, and simmer for 10 minutes. Remove from the heat and blend until smooth with an immersion blender or in batches in a regular blender. Keep on low heat on the stove until ready to serve. Serve with a drizzle of cashew sour cream, and cilantro. (Adapted from Recipe Source: Be Free for Me)

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