I made this soup last week and never really got to have any as Holly loved it so much she claimed it for her lunches. Round two ensured that I got some for lunch today and oh man... she's right.
Ingredients:
- 3 Large Tomatoes, quartered
- 1/2 Large red onion, cut into large slices
- 3 whole, peeled, garlic cloves
- 1 tbs olive oil
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 1/2 cups of chicken broth
- 1 can black beans
- 3/4 tsp ground cumin
- 1/2 tsp chili powder
Preheat the oven to 375F
In a large bowl mix together the tomatoes, onion, garlic cloves, oil, 1/4 tsp salt and 1/4 pepper. Get everything nice and coated. I actually added a bit more salt at this point just because I like salt. Put it all on a baking sheet and roast in the oven for 40 minutes, stirring the mixture at about 20 mins in. You want the tomato to be collapsing in on itself and the edges of the onion to be browning.
Toss the mixture into a large saucepan, add the remaining ingredients and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
If you have an immersion blender, start immersioning (yes, I made that up). If you're like me then you'll want to put small batches into your normal blender and set to puree. I break mine up into 4 batches.
Pour straight from the blender to the bowls, garnishing each with your favorite hot sauce and some fresh cilantro and Italian parsley leaves. Win!
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