Black Bean & Tomato Soup

7 mediumTomatoes, quartered
1 largeOnion, cut into large pieces (1-1/2")
3 clovesGarlic, peeled
2 TablespoonsOlive oil
5 cupsChicken or vegetable broth
215.5-ounce cans black beans, drained and rinsed
½ teaspoonSalt
1 TablespoonPollen Ranch Little Devil spice blend
¼ cupReduced-fat sour cream
¼ cupChopped cilantro

 

Preheat oven to 375.

Toss tomatoes, onion and garlic with oil in large bowl, then transfer to baking sheet. Roast until garlic cloves have softened, edges of onions are browned, and tomatoes have collapsed, 35 to 40 minutes. Stir once after first 20 minutes.

Transfer roasted vegetable mixture to 4 quart saucepan. Add broth, beans, salt and Little Devil (according to taste). Bring to boil, reduce heat, and simmer 10 minutes.

Remove from heat and blend until smooth with immersion blender or in batches in regular blender. Add additional Little Devil if desired.

Divide among 4 bowls and garnish with a dollop of sour cream and sprinkle of cilantro.

Serves 4


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