Best Black Bean And Roasted Tomato Soup Recipes

Black Bean and Roasted Tomato Soup image

Yield Serves 4

Number Of Ingredients 9

1 pound plum tomatoes, halved lengthwise
1 large onion, halved lengthwise, cut into thin wedges
1 medium carrot, peeled, quartered
3 large garlic cloves, chopped
1 tablespoon olive oil
1/2 teaspoon dried oregano
2 cups (or more) canned vegetable broth
3 1/4 cups cooked black beans or two 15-ounce cans black beans, rinsed, drained
1/2 cup plain nonfat yogurt

Steps:

Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. 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.

ROASTED TOMATO AND BLACK BEAN SOUP image

Categories Bean Dinner

Number Of Ingredients 12

Steps:

Preheat oven to 375. Toss tomatoes, onion and garlic in olive oil with salt and pepper. Roast 35-40 minutes - stirring after 20 minutes. Puree one can of beans. In soup pot add 1/2 the broth to cumin chili powder salt and pepper. Cook 10 minutes. Add roasted tomato mixture and puree. Add pureed beans. Thin as needed with remaining broth. Add hot pepper and toppings.