I love this soup. It’s tasty, hearty, and very healthy. Roasting the veggies really brings out the natural sweetness and nice rich flavours.
It freezes nicely too, so make a big batch and put half into single serving Tupperware containers for a last minute lunch, or lazy dinner.
Chop up the veggies and toss with olive oil and cumin. Roast for about an hour and get ready for some intoxicating smells emerging from your oven!
Remove carrots from the mix, throw everything into a soup pot, and purée. I used my trusty Immersion blender, because it’s much less messy than transferring everything to a blender or food processor. But really, whatever tools you have to mash things up will do the trick!
Add, the rest of the ingredients to the pot and bring it to a boil. That’s it! Now you can eat!
Roasted Tomato and Bean Soup with Back Bacon
2 lbs Plum Tomatoes, halved lengthwise
1/2 Large Onion, cut into chunks
2-3 Carrots, cut into chunks
4 Cloves of Garlic
1 Tbsp Olive Oil
1 Tsp Ground Cumin
2 ½ Cups Broth (Beef, Chicken or Veggie will work fine)
1 Can Black Beans, drained and rinsed
3 Thick Slices Back Bacon, cooked and chopped
Salt & Pepper to taste
1. Preheat oven to 375 Degrees.
2. In roasting pan or big baking dish, toss together tomatoes, onion, carrot, garlic, oil and cumin. Roast until veggies are starting to brown, stirring occasionally, about 1 hour.
3. Remove carrots and set aside. Place remaining veggies in a big soup pot, along with broth. Use Immersion blender to purée mixture until smooth with some small chunks remaining. Or transfer ingredients to blender or food processor to purée.
4. Add carrots, beans, bacon, salt and pepper, and bring to a boil. Reduce heat and simmer until heated through.
From: The G.I. diet Cookbook