Scotty's Roasted Tomato and Black Bean Soup

Every time I find 7-8 tomatoes still on the vine I make a batch of this. This is another wonderful Scotty recipe. I will be making another batch tomorrow. I think that will be four. She sent me two more tomato soup recipes but I can't get past this one.

Just a word of caution, make this when no one is home, if not you will never have enough left to can.

Scotty's Roasted Tomato and Black Bean Soup
about 6 pints
print recipe

7-8 medium tomatoes, quartered
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Toss all this together on a cookie sheet with sides. Roast for 35-45 minutes at 375 degrees.

Meanwhile, in a 4 quart pot add:
5 cups chicken broth
2 15.5 ounce cans black beans, rinsed and drained
1 1/2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Add the roasted tomato mixture and bring to a boil, reduce heat and simmer 10 minutes. Toss everything into your blender and blend until smooth.

If canning the soup, fill jars and process in hot water bath for 15 minutes.

Serve with a dollop of sour cream.

For a super smooth soup press the soup through a fine wire sieve after processing in the blender. Not necessary but I like the really smooth texture.


 

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