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Roasted Tomato and Bean Soup

Soups

Roasted Tomato and Bean Soup
Nutrition Facts
6-8 serving per container
Serving size 1 serving
Calories 390
% Daily Value*
Total Fat 25g 32%
Saturated Fat 5g 26%
Trans Fat 0g  
Cholesterol 15mg 4%
Sodium 1310mg 57%
Total Carbohydrates 31g 11%
Dietary Fiber 3g 11%
Total Sugars 3g  
  Includes 0g Added Sugars 0%
Protein 11g
Calcium 102mg 8%
Iron 2mg 10%
Potassium 440mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

  • 6 c. bean puree* (recipe below)
  • 2 ea. roma tomatoes (about 1/2 pound)
  • 1-2 ea. ancho chiles, stems and seeds removed (about 1 ounce)
  • 1 ea. garlic clove minced
  • 1/4 c. white onion, roughly chopped
  • 1-1/2 t. salt, or to taste
  • 1/4 c + 2 T. corn oil
  • 3 c. chicken broth
  • 1 ea. Avocado From Mexico, halved, pitted, peeled, and diced
  • 1/2 c. Mexican crema or crème fraiche
Text Me Ingredients

Instructions

  1. *To Make BeanPuree: In blender or food processor, combine 4 cups cooked beans with 2 cups of water; whirl until pureed. Set aside.
  2. In saucepan, place tomatoes, chiles, and garlic and cover with water; simmer over medium-high heat until tomatoes are completely cooked through, about 10 to 12 minutes.
  3. Drain tomato mixture, reserving 1 cup of cooking liquid, and set aside to cool.
  4. In a blender or food processor, combine tomato mixture, onion, salt, and reserved cooking liquid and puree until smooth.
  5. In large soup pot over medium-high heat, heat the oil.
  6. Add tomato puree; cook stirring occasionally until it becomes dark and thick, about 5 to 8 minutes.
  7. Reduce heat to medium; stir in the bean puree and broth; simmer until creamy, about 10 to 15 minutes.
  8. Remove from heat; season to taste.
  9. To serve, ladle soup into bowls. Add avocado, crema, and chile crisps**(recipe follows). Serve warm.
  10. Once cooled, the soup may be covered and refrigerated for up to 4 days. Because it thickens a bit as it cools, a small amount of chicken broth or water may need to be added to thin it out when reheated.
  11. **To Prepare Chile Crisps: Remove stems and seeds of 1 ancho chile; cut into strips. To small pan, add 1/4 cup oil; heat over medium heat until hot but not smoking.
  12. Add chile strips; flash fry until crisp but not burnt, about 3 to 4 seconds. Transfer to plate; cover with paper towel.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Roasted Tomato and Bean Soup
Amount Per Serving 6-8
Calories 390 Calories from Fat 0
% Daily Value*
Total Fat 25g 32%
Saturated Fat 5g 26%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 15mg 4%
Sodium 1310mg 57%
Total Carbohydrates 31g 11%
Dietary Fiber 3g 11%
Total Sugars 3g  
  Includes 0g Added Sugars 0%
Protein 11g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 102mg 8%
Iron 2mg 10%
Potassium 440mg 10%
* Percent Daily Values are based on a 2000 calorie diet.

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