Roasted Tomato And Black Bean Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK BEAN AND TOMATO SOUP



Black Bean and Tomato Soup image

This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.

Provided by judy2304

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12

1 (15 ounce) can black beans, undrained
1 cup low-sodium chicken broth
cooking spray
1 small onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, undrained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
⅓ cup plain yogurt
4 teaspoons lime juice
2 teaspoons ground cumin
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro

Steps:

  • Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
  • Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g

ROASTED TOMATO AND WHITE BEAN STEW



Roasted Tomato and White Bean Stew image

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.

Provided by Colu Henry

Categories     dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup roughly chopped Italian parsley leaves and tender stems
2 teaspoons lemon zest (from 1 large lemon)
2 (10-ounce) containers cherry or grape tomatoes
1/4 cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
1 1/2 cups vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Toasted bread, for serving

Steps:

  • Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
  • In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
  • When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
  • When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
  • Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

ROASTED TOMATO & BLACK BEAN SOUP



Roasted Tomato & Black Bean Soup image

Easy, delicious and healthy Roasted Tomato & Black Bean Soup recipe from SparkRecipes. See our top-rated recipes for Roasted Tomato & Black Bean Soup.

Categories     Appetizers / Soups / Salads     Soup     Appetizers / Soups / Salads Soup

Yield 4

Number Of Ingredients 13

7 medium tomatoes, quartered
1 large onion, cut into large pieces (about 1/2")
3 garlic cloves, peeled
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
5 cups low-sodium chicken or vegetable broth
2 15.5 oz cans black beans (preferrably low-sodium), drained and rinsed
1 1/2 tsp ground cumin
1 tsp chili powder
1/4 tsp hot sauce (like Tobassco)
1/4 cup reduced-fat sour cream
1/4 cup chopped cilantro

Steps:

  • 1) Preheat over to 375. Toss tomatoes, onion and garlic with olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in large bowl, then transfer to a large baking sheet. Roast until garlic cloves have softened, edges of onion are browned, and tomatoes have collapsed, 35 to 40 minutes, stirring once after first 20 minutes.
  • 2) Transfer roasted vegetable mixture to 4 qt. saucepan. Add broth, beans, cumin, chili powder and remaining salt and pepper. Bring to boil, reduce heat, and simmer 10 minutes.
  • 3) Remove from heat and blend until smooth with immersion blender or in batches in regular blender. Stir in hot sauce (if desired). Divide among 4 bowls and garnish with dollop of sour cream and sprinkle of cilantro.

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

BLACK BEAN AND ROASTED TOMATO SOUP



Black Bean and Roasted Tomato Soup image

Categories     Soup/Stew     Food Processor     Bean     Tomato     Vegetable     Roast     Vegetarian     Yogurt     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 pound plum tomatoes, halved lengthwise
1 large onion, halved lengthwise, cut into thin wedges
1 medium carrot, peeled, quartered
3 large garlic cloves, chopped
1 tablespoon olive oil
1/2 teaspoon dried oregano
2 cups (or more) canned vegetable broth
3 1/4 cups cooked black beans or two 15-ounce cans black beans, rinsed, drained
1/2 cup plain nonfat yogurt

Steps:

  • Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
  • Transfer soup to heavy large saucepan. Add remaining 1 cup 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 with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.

ROASTED RED PEPPER, TOMATO, AND BLACK BEAN SOUP



Roasted Red Pepper, Tomato, and Black Bean Soup image

Make and share this Roasted Red Pepper, Tomato, and Black Bean Soup recipe from Food.com.

Provided by AmyZoe

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

4 -5 large tomatoes
1 yellow bell peppers or 1 orange bell pepper, seeded and halved
3 -5 garlic cloves, peeled
1 jalapeno pepper, seeded and halved
canola oil or olive oil, to taste
1 onion, chopped
1 celery, chopped
1 teaspoon ground cumin
4 cups chicken stock or 4 cups vegetable stock
salt, to taste
pepper, to taste
1 1/2 cups cooked black beans (or 14 1/2 oz can, rinsed and drained)
1/2 half-and-half (optional)
steamed rice, for serving (optional)
crumbled feta, for serving (optional)

Steps:

  • Preheat oven to 400. LIne a rimmed baking sheet with tin foil.
  • Place the tomatoes, garlic, and jalapeno on the sheet.
  • Drizzle with oil and toss to coat the vegetables. Arrange them cut side down in a single layer. Roast for about 30 minutes, until the vegetables are soft and the skin of the peppers is blistered.
  • Remove from the oven. When the peppers are cool enough to handle, peel off their skin.
  • Meanwhile, in a large soup pot, heat a drizzle of oil over medium-high heat and saute the onion and celery for 5 minutes, until soft. Add the cumin and cook for another minute.
  • Scrape the roasted tomatoes and peppers into the pot, including any juices that have collected in the bottom of the pan, and add the stock. Bring to a simmer and cook for about 20 minutes, until everything is nice and soft.
  • Season with salt and pepper and puree with a handheld immersion blender until smooth.
  • Stir in the black beans and cream (if using) and heat through. If you like, pile some rice and/or feta in the bottom of each serving bowl before ladling the hot soup overtop.

Nutrition Facts : Calories 155, Fat 2.6, SaturatedFat 0.6, Cholesterol 4.8, Sodium 243.1, Carbohydrate 24.5, Fiber 6.2, Sugar 7.6, Protein 9.5

More about "roasted tomato and black bean soup recipes"

ROASTED GARLIC, TOMATO AND BLACK BEAN SOUP RECIPE
roasted-garlic-tomato-and-black-bean-soup image
Place the garlic in the center of the foil, cut-side up. Drizzle with the olive oil. Wrap the foil around the garlic and roast for 30 to 45 minutes, until soft. Remove from the the oven and allow to cool. While the garlic is roasted, begin to …
From fakefoodfree.com


FIRE-ROASTED TOMATO AND BLACK BEAN SOUP WITH FRESH …
fire-roasted-tomato-and-black-bean-soup-with-fresh image
2020-11-03 Instructions. In a 4-quart pot, heat the oil over medium heat until rippling. Add the onion and saute 4-5 minutes until it turns translucent. Add the garlic, oregano, cumin and chili powder and cook, stirring constantly, for …
From melskitchencafe.com


30 MINUTE BLACK BEAN AND TOMATO SOUP - LORD BYRON'S …
30-minute-black-bean-and-tomato-soup-lord-byrons image
2017-10-26 Add garlic and stir into the onions. Sauté for 2 minutes. Add the black beans, tomatoes, cumin, bouillon cube, water, dried red chili flakes, Worcestershire sauce, and salt. Stir well to combine. Lower heat to medium …
From lordbyronskitchen.com


RECIPES | AL FRESCO
Recipes to make in no time tonight. Make your favorites faster with al fresco. Get time back for what really matters. ...
From alfrescochicken.com


HEALTHY SOUP RECIPES FOR COZY SEASON | POPSUGAR FOOD
2022-11-23 Healthy Soup Recipe: Chicken Sopas. This hearty soup is guaranteed to earn a permanent spot on your cozy-season recipe rotation. Traditionally, the Filipino soup is made …
From popsugar.com


BRILLIANT WAYS BEANS CAN STRETCH YOUR FOOD BUDGET
2022-11-25 The beans in question are butter beans, mashed with roasted red pepper, smoked paprika, parsley, sea salt and black pepper. Spread the bean mix on a tortilla, add the …
From msn.com


ROASTED TOMATO, PEPPER, AND BEAN SOUP - CANADA'S FOOD GUIDE
Add onions and cook for 2 to 3 minutes, until softened. Stir in garlic and cook for 1 minutes. Add oregano, salt, and remaining 2 mL (½ tsp) pepper. Add roasted tomatoes, roasted peppers, …
From food-guide.canada.ca


ROASTED TOMATO AND BLACK BEAN SOUP RECIPE | SPARKRECIPES
1 28 oz can of Muir Glen Organic fire roasted tomatoes 1 29 oz can of Goya black beans 1 cup frozen corn 2 chopped medium onions
From recipes.sparkpeople.com


BLACK BEAN AND ROASTED TOMATO SOUP FOOD
Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and …
From homeandrecipe.com


ROASTED TOMATOES AND BLACK BEAN SOUP | FLORIDA TOMATO COMMITTEE
Add beans, pepper flakes and tomato paste and cook over medium heat until flavors blend, about 30 minutes. Combine tomatoes, onion, carrot, and fennel in a large roasting pan. Add …
From floridatomatoes.org


TOMATO WHITE BEAN SOUP RECIPE - SUNLANDPARK-NM.GOV
Vegetarian Navy Bean Soup Recipe - A Spicy Perspective WebOct 23, 2019Get The Full (Printable) White Bean Soup Recipe Below! Slow Cooker Navy Bean Soup . Want to make a …
From sunlandpark-nm.gov


ROASTED TOMATO AND WHITE BEAN SOUP RECIPE - THE HOUSE OF …
2020-07-24 Step 3. Heat the remaining olive oil in a large saucepan set over a medium heat. Add the shallot, garlic, and a pinch of salt, sweating until softened, about 5 minutes. Stir in the …
From houseofwellness.com.au


ELLIE KRIEGER'S ROASTED TOMATO AND BLACK BEAN SOUP WITH AVOCADO …
Transfer the roasted vegetable mixture to a 4-quart saucepan. Add the broth, beans, cumin, chili powder and the remaining 1/2 teaspoon of salt and 1/4 tsp of pepper. Bring to a boil, reduce …
From drozshow.com


Related Search