Tuesday, January 10, 2012

Spicy Roasted Tomato & Black Bean Soup


Spicy Roasted Tomato & Black Bean Soup (via Poppytalk)

Spicy Roasted Tomato & Black Bean Soup

1 lb tomatoes, cut in half or in wedges or thickly sliced
4 cloves garlic, cut in half
2 jalapeno peppers (NOTE: We used only one since we have one child who can't deal with any heat)
2 T olive oil
a few springs of fresh thyme
a small handful of fresh basil leaves
salt & pepper
3 c vegetable broth
1 large stalk of celery, diced
1 small onion, diced
1 can of black beans, drained
salt & pepper & hot sauce to taste
1 lime

1. On a cookie sheet, lay out tomatoes, sprinkle with salt, pepper, garlic and fresh herbs. Drizzle with olive oil and bake for about 1 hour at 350 degrees until tomatoes are soft and caramelized.

2. Add roasted tomatoes and their juices into a large pot, along with the diced onions and celery and sautee over med-high heat for a few minutes. Add in the stock and bring to a boil. Simmer, covered for about 30 minutes.

3. Use an immersion blender to quickly blend up about half the soup. Add in black beans and simmer away for another 15 minutes. Taste and add salt, pepper and hot sauce if needed. Squeeze in the juice of half a lime and use the remaining lime to squeeze into individual bowls. Serve with sour cream and tortilla chips.

NOTE: I think I could eat this every day.

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