Roasted Tomato, Garlic, Onion and Black Bean Soup
I wanted to make a salsa to serve along with the soup but then realized that jalapenos were probably in short supply, if at all. Turns out I was right. I had some leftover grape tomatoes from a while back, so decided to “make things work”.
halved grape tomatoes
sweet rice vinegar
Combine all ingredients, mix thoroughly and chill to let flavors meld. I give no measurements for this recipe because its “to taste”.
4 plum tomatoes, quartered; half a yellow onion, diced; 2 garlic cloves, diced; 1 carrot, peeled and chopped; EVOO, kosher salt, black pepper.
Roast at 350 F for 45 to 50 minutes. This is done when the garlic cloves are soft to the touch.
Roasting vegetables caramelizes their natural sugar and intensifies their flavor.
1 can black beans, drained.
1 can chicken stock. I didn’t have any homemade stock on hand so had to use canned as a substitute.
My main cooking project this upcoming weekend is making a batch of stock to last the next couple of weeks. I’m not so much of a food snob that I’d turn my nose up at using canned stock if I was in a pinch. That being said, there are advantages to using homemade stock that go beyond aesthetics — things like economics and quality control.
Back to the soup —
Simmer on medium-low heat for 10 to 15 minutes. Working in batches, puree in a blender and return to the pot; add 3 T. sour cream and stir. Cook for an additional 5-8 minutes on low heat.
Garnish with sour cream, salsa and cilantro and serve immediately.
Oh yeah, can’t forget the chicken breasts. Heh.