Tomato Soup with Black Bean

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7 medium tomatoes, quartered

1 large onion, cut into large pieces (about 1 1/2 inches)

3 cloves garlic

2 tbsp olive oil

1 tsp salt

1/2 tsp freshly grated black pepper

5 cups low-sodium chicken broth or vegetable broth

2 15.5 ounce cans black beans (preferably low-sodium), drained and rinsed

1 1/2 tsp ground cumin

1 tsp chili powder

1/4 tsp hot pepper sauce (Tabasco)

1/4 cup reduced fat sour cream

1/4 cup chopped cilantro



Directions for Tomato Soup with Black Bean

  1. Preheat the oven to 180°C. Toss the tomatoes, onion, and garlic with the oil, 1/2 teaspoon of salt, and 1/4 teaspoon pepper in a large bowl, then transfer to a baking sheet. Roast until the garlic cloves have softened, the edges of the onions are browned, and the tomatoes have collapsed, 35 to 40 minutes, stirring once after the first 20 minutes.
  2. 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 the heat, and simmer for 10 minutes. Remove from the 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.