Ellie Kreiger

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Name: Roasted Tomato and Black Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 7 medium tomatoes quartered; 1 large onion cut into large pieces; 3 cloves garlic peeled; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 5 cups low-sodium chicken or vegetable broth; 2 15.5-ounce cans black beans drained and rinsed; 1 1/2 teaspoon ground cumin; 1 teaspoon chili powder; 1/4 teaspoon hot pepper sauce; 1/4 cup reduced-fat sour cream; 1/4 cup chopped cilantro

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INGREDIENTS

7 medium tomatoes ; quartered
1 large onion ; cut into large pieces
3 cloves garlic ; peeled
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 cups low-sodium chicken or vegetable broth
2 15.5-ounce cans black beans ; drained and rinsed
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce
1/4 cup reduced-fat sour cream
1/4 cup chopped cilantro

Servings

INSTRUCTIONS

Preheat the oven to 375F. Toss the tomatoes, onion, and garlic with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl, then transfer to a baking sheet. Roast until the garlic cloves have softened, the edges of the onion are browned, and the tomatoes have collapsed, 35 to 40 minutes, stirring once after the first 20 minutes.

Transfer the roasted vegetable mixture to a 4-quart saucepan. Add the broth, beans, cumin, chili powder, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring to a boil, reduce heat and blend until smooth with an immersion blender or in batches in a regular blender. Stir in the hot pepper sauce. Divide among the 4 bowls and garnish with a dollop of sour cream and a sprinkle of cilantro. Serve with the Avocado-Mango Salad.

NOTES

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Roasted Tomato and Black Bean Soup

7 medium tomatoes quartered
1 large onion cut into large pieces
3 cloves garlic peeled
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 cups low-sodium chicken or vegetable broth
2 15.5-ounce cans black beans drained and rinsed
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce
1/4 cup reduced-fat sour cream
1/4 cup chopped cilantro

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Nutrition

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Serving Size: 1 Serving (486g)
Recipe Makes: 4 Servings

Calories: 150
Calories from Fat: 53 (35%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.9g
Cholesterol 2.9mg		1 %
Sodium 34.9mg		1 %
Potassium 1140.1mg		30 %
Total Carbohydrate 23.4g		7 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 16.9g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 150

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