Roasted Tomato & Garlic Black Bean Soup

As promised, here's my roasted tomato & garlic black bean soup recipe:

  • 10 roma tomatoes, quartered
  • 1 yellow onion, diced
  • 4 cloves garlic
  • 5 cups veggies stock
  • 4 cups black beans, cooked
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • salt & pepper
  • extra virgin olive oil

Preheat oven to 375 degrees. Quarter tomatoes, place cut side up on a baking sheet, salt and pepper. Bake for 30 minutes.

Add garlic cloves to the roasting tomatoes and drizzle with olive oil. Bake until the garlic cloves have softened and the tomatoes have started to collapsed, about 15 minutes.

In a dutch oven or stock pan, heat a little olive oil and saute onion, cumin and chili powder until the onions are translucent.

Add veggie stock, beans, roasted tomatoes and garlic. Bring to a boil, reduce the heat and simmer for 10 minutes.

Remove from the heat and blend until smooth with an immersion blender. Salt and pepper to taste.

You may serve with cilantro or avocado as a yummy garnish.

Let me just say...nothing is ever bad when made with roasted red tomatoes and plump garlic cloves.

Happiness is the delicate balance between what one is and what one has. Balance it and be happy. Enjoy your Saturday!


  1. Sarah and I just bought black beans, have some garlic from the garden, found some hidden onions in the garden boxes we just cleaned out, and the romas are still coming on other words, this looks delish, and we will trying this out this week. Thanks for the inspiration and recipe!