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.





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