Welcome to our Urban Kitchen, where we will be sharing our recipes, stories and photos of the delicious meals we make! We'd like to invite you to join us on our food journey, get inspired to create your own meals and share in the love of food. Dig in and enjoy!
Wednesday, December 29, 2010
Roasted Tomato and Black Bean Soup with Avocado Cream
Roasted Tomato and Black Bean Soup Ingredients
7 medium tomatoes, quartered
1 large onion, cut into large pieces
3 cloves garlic, peeled
2 tbsp Cilantro and Roasted Onion Olive Oil or regular olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
5 cups low-sodium chicken or vegetable broth
2 (15.5-oz) cans black beans (preferably low sodium), drained and rinsed
1 1/2 tsp ground cumin
1 tsp chili powder
1/4 tsp hot sauce
1/4 cup reduced-fat sour cream
1/2 ripe avocado, mashed
1/4 cup chopped cilantro
Directions Preheat the oven to 375 deg F. Toss the tomatoes, onion and garlic with the oil, salt and pepper in a large bowl, then transfer to baking sheet. Roast until the garlic cloves have softened, the edges of the onions are browned, and the tomatoes have collapsed, 35-40 minutes, stirring once after the first 20 minutes.
Transfer the roasted vegetable mixture to a 4-quart saucepan. Add the borth, beans, cumin, chili powder and the remaining 1/2 teaspoon of salt and 1/4 tsp 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 sauce. Mix the avocado and sour cream in a small bowl. Divide soup among 4 bowls and garnish with a dollop of avocado cream and a sprinkle of cilantro.