Spicy Roasted Tomato Soup with Black Beans
Rich roasted tomato soup made with black beans and lots of spices. Cozy and perfect for a cold day!
Servings: 4 people
Calories: 171kcal
Equipment
Ingredients
- 1 kg fresh tomatoes Choose cherry tomatoes or fresh tomatoes.
- 1 red pepper, chopped into around 4 big chunks and deseeded
- 1 tablespoon olive oil
- 3 cloves garlic keep the garlic in it's papery covering until after it is roasted.
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon veggie stock powder or paste we love 9 Meals from Anarchy, but use your fave
- 250 ml water Alternatively use 1 cup good veggie stock and omit the veggie stock powder
- 240 g black beans (equivalent of 1 drained tin/can)
- Drizzle extra virgin olive oil to serve
- Few sprigs fresh parsley to serve
Instructions
- Preheat oven to 200 C.
- Put the chopped tomatoes and pepper on a baking tray and pour over the 1 tablespoon olive oil. Toss in the spices. Bake in the oven for around 20 minutes, or until the veggie are cooked through and the edges are going just a little bit crispy.1 kg fresh tomatoes, 1 red pepper,, 1 tbsp olive oil, 3 cloves garlic, 1 tsp salt, ½ tsp pepper, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika
- Once done transfer the veggies to a blender , removing the papery skins from the garlic (if your blender can’t take heat, wait for them to cool down a bit first) Blend until smooth – around 20 seconds.
- Pour the contents of the blender in large pan. Add the stock powder and water and cook for about 5 minutes. *Alternatively do this step in the saucepan with an immersion blender.1 tsp veggie stock powder or paste, 250 ml water
- Add the black beans. Heat the soup for 10 minutes to allow all the flavours to infuse and the garlic to cook.240 g black beans
- To serve, garnish with fresh parsley or coriander, and drizzle with olive oil.Drizzle extra virgin olive oil to serve, Few sprigs fresh parsley to serve
Notes
TOP TIP: If you have an immersion blender, rather than a jug blender. Transfer the tomatoes etc to a large saucepan and add the vegetable stock. Blend right in the pan, then add the black beans.
Nutrition
Calories: 171kcal | Carbohydrates: 27g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 601mg | Potassium: 907mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3272IU | Vitamin C: 73mg | Calcium: 60mg | Iron: 3mg