Roasted Vegetable Black Bean Soup - cooking recipe

Ingredients

1 lb roma tomato (about 8)
2 carrots, peeled
1 onion, cut into quarters
3 garlic cloves, peeled and left whole
1 tablespoon olive oil
1 teaspoon dried oregano
2 (14 ounce) cans vegetable broth
2 (14 ounce) cans black beans, rinsed and drained
sour cream, for serving

Preparation

Preheat oven to 350. Spray a roasting pan with cooking spray.
Cut the stem ends from the tomatoes and carrots and add them to the roasting pan along with the quartered onion and garlic cloves. Drizzle the vegetables with olive oil and sprinkle with the oregano.
Bake the vegetables for 50 minutes. When the vegetables are finished, remove the carrots, dice them and set aside. Puree the roasted tomatoes, onion and garlic, along with 2/3 of the black beans, in batches in a food processor and transfer to a large sauce or soup pan.
Pour 1/2 cup of the vegetable broth into the roasting pan and, with a spatula, use it to loosen and then scrape any drippings from the roasting pan. Add the drippings, the diced carrots, the rest of the broth and the remaining whole black beans to the soup. Reheat over medium heat until bubbling. Serve immediately in shallow soup bowls with a dollop of sour cream on top if desired.