Roasted Red Pepper, Tomato & Black Bean Soup

Name: Roasted Red Pepper, Tomato & Black Bean Soup
Ingredients: 1 onion, chopped; Canola or olive oil, for cooking; Canola or olive oil, for cooking; 1 jalapeño pepper, seeded and halved (optional); 4 cups (1 L) chicken or vegetable stock; 4 cups (1 L) chicken or vegetable stock; 1 tsp (5 mL) ground cumin; 1 celery stalk, chopped; ½ cup (125 mL) half-and-half (optional); 1½ cups (375 mL) cooked black beans, or a 14 oz (398 mL) can, rinsed and drained; Salt and pepper to taste; Salt and pepper to taste; Crumbled feta, for serving (optional); Steamed rice, for serving (optional); 1 red, yellow, or orange bell pepper, seeded and halved; 1 red, yellow, or orange bell pepper, seeded and halved; 1 red, yellow, or orange bell pepper, seeded and halved; 3 to 5 garlic cloves, peeled; 4 to 5 large, ripe tomatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Roasting tomatoes and peppers intensifies their flavours, caramelizing their natural sugars and creating a wonderfully intense tomato soup.

Ingredients

4 to 5 large, ripe tomatoes
1 red, yellow, or orange bell pepper, seeded and halved

Soup
Gluten-free
Vegan

Method

Preheat the oven to 400°F. Line a rimmed baking sheet with tin foil. Place the tomatoes, peppers, garlic, and jalapeño on the sheet. Drizzle with oil and toss to coat the veggies. Arrange them cut side down in a single layer.