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Black Bean And Roasted Tomato Soup
Ingredients
- 1 lb Plum tomatoes, halved lengthwise
- 1 lrg Onion, halved lengthwise, cut into thin wedges
- 1 med Carrot, peeled, quartered
- 3 lrg Garlic cloves, minced
- 1 Tbsp. Extra virgin olive oil
- 1/2 tsp Dry oregano
- 2 c. (or possibly more) canned vegetable broth
- 3 1/4 c. Cooked black beans or possibly two 15-oz cans black beans rinsed, liquid removed
- 1/2 c. Plain nonfat yogurt
Directions
- The roasted vegetables add in great depth of flavor to this soup.
- Preheat oven to 350 F. Combine tomatoes, onion and carrot in large roasting pan. Add in garlic, oil and oregano and stir to coat vegetables. Roast till vegetables are brown and tender, stirring occasionally, about 55 min.
- Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add in 2 c. broth to roasting pan and scrape up any browned bits.
- Add in broth and 2 1/4 c. beans to processor. Puree vegetable mix till almost smooth.
- Transfer soup to heavy large saucepan. Add in remaining 1 c. beans. Bring to boil. Reduce heat and simmer till flavors blend, adding more broth if soup is too thick, about 10 min. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
- Ladle soup into bowls. Top each with dollop of yogurt.
- 4 Servings
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