Black Bean & Roasted Tomato Soup


7 tomatoes, medium size, quartered
1 large onion, quartered
4 garlic cloves
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper, ground

5 cups chicken broth
2 15 ounce cans black beans, drained and rinsed
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 Teaspoon Tabasco sauce

1 bunch cilantro, chopped

Toss first 6 ingredients in bowl, then transfer to a baking sheet. Roast for 40 minutes, stirring once after first 20 minutes.

Transfer roasted mixture to 4 quart sauce pan and add remaining ingredients except cilantro. Bring to boil, reduce heat, simmer for 10 minutes. Remove from heat, blend until smooth with immersion blender in pan or in batches in a regular blender.

Let cool a little and then add cilantro (cilantro looses flavor when cooked) and stir. Serve in bowls and garnish with a sprig of fresh cilantro.