Thursday, February 10, 2011
Lest people think Rachel and I are only obsessed with desserts and sugar, I thought I'd put up this tasty, easy soup that I made the other night for dinner. I served it with a frittata and life was good all the way around.
Roasted Tomato Black Bean Soup
serves about 6
7 tomatoes, cut into quarters
1 large onion, cut into about 6 pieces
3 cloves of garlic, whole
about 2 tablespoons of olive oil
salt and pepper to taste
2 15-ounce cans of black beans, drained and rinsed
4-5 cups broth, veggie or chicken (how much depends on how soupy you like your soups)
1-2 teaspoons chili powder
1-2 teaspoons cumin
1 teaspoon garlic powder
Heat the oven to 350 degrees. Place the tomatoes, onion and garlic into a large bowl and toss with the olive oil and salt/pepper. Place on a baking pan and roast for about 30 minutes until the tomatoes are soft and the onions are beginning to brown slightly. Garlic should be soft too.
Meanwhile drain and rinse the beans. When the tomatoes are done, place them in a large saucepan with the beans, spices and broth. Let simmer for about 10 minutes. Then place in the blender in batches and puree. Add a little fresh cilantro if you're so inclined and you're ready to go.
What's your favorite go-to soup for supper?