(Do not be put off by roasted veggies!
It’s easy.)
1 lb. plum tomatoes, halved lengthwise
1 large onion, halved lengthwise, cut into thin
wedges
1 medium carrot, peeled and quartered
3 large garlic cloves, chopped
1 Tbsp. olive oil
2 C. canned vegetable broth
2 15 oz. cans black beans, rinsed and drained
Preheat oven to 3500 F. Combine tomatoes, onion and carrot in
large roasting pan. Add garlic and oil,and stir to coat veggies.
Roast until veggies are brown and tender, about 55 minutes. Stir
occasionally. Cut carrot into small cubes and set aside. Transfer
remaining veggies to processor. Add two cups of broth to
roasting pan and scrape up any browned bits. Add broth and
2 1/4 C. beans to processor. Pureé mixture until almost smooth.
Transfer soup to large pot. Add remaining 1 C. beans. Bring to
boil. Reduce heat and simmer until flavors blend, adding more
broth if soup is too thick, about 10 minutes. Stir in carrot.
Season to taste.(I use the baby carrots available in most produce
sections. They make a very nice presentation in the soup.) Serve
soup with a dollop of yogurt or sprinkled cheese on top.
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