Healthy Chick!

I found this great recipie in Ellie Kriegers new book, So Easy. And it is delicious, healthy and "so easy"! It is also very inexpensive to make! Enjoy!

Roasted Tomato and Black Bean Soup

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

DirectionsPreheat the oven to 375. Toss the tomatoes, onion and garlic with the oil, salt and pepper in a large bowl, then transfer to baking sheet. Roast until the garlic cloves have softened, the edges of the onions are browned, and the tomatoes have collapsed, 35-40 minutes, stirring once after the first 20 minutes. Transfer the roasted vegetable mixture to a 4-quart saucepan. Add the borth, beans, cumin, chili powder and the remaining 1/2 teaspoon of salt and 1/4 tsp of pepper. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove from the heat and blend until smooth with an immersion blender or in batches in a regular blender. Stir in the hot sauce. Divide among 4 bowls and garnish with a dollop of sour cream and a sprinkle of cilantro.