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Roasted Tomatillo and Black Bean Soup
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Description
Listen up! Ya’ll have to try this before summer ends! It’s so cool and refreshing! I had it at a soup cafe and tried to recreate it; it’s “souper”! Sorry for the dorky pun!
This recipe only makes 2 servings, but please, double, triple, or quadruple it! Make it today!
Ingredients
- 6 whole Tomatillos
- 2 whole Roma Tomatoes
- 1 ear White Corn, Cut Off Cob
- ¼ cups Cilantro, Chopped
- ¼ cups Water
- ½ teaspoons Cumin
- ¼ teaspoons Garlic
- ½ teaspoons Salt
- ¼ teaspoons Cayenne Pepper
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
Preparation
Preheat oven to 400F.
Cut tomatillos and tomatoes into quarters. Place tomatillos, tomatoes, and corn on cookie sheet. Roast in oven (or you could grill) for 10 minutes, keeping a careful watch so as not to burn. When slighty browned, remove from oven.
Now, you can put these in the fridge until tomorrow and finish the recipe then (as I did), or you can continue.
Place tomatillos, cilantro, water, cumin, garlic, salt, and cayenne in blender. Blend well until liquid (soupy).
Chop tomatoes into smaller chunks. Add tomatoes, corn, and beans to soup. Stir with spoon – do not blend at this point (this will give your soup some nice chunks)!
Serve cool. Pour into bowls and enjoy!
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3 Comments
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tifferrific on 12.14.2011
Thus sounds really good. I am not a huge fan of soup, but I tried Panera Bread Black Bean soup and now I am kind of on a black bean soup kick. I cannot wait to try this!!
beckyhomecky on 8.22.2011
This was very good. Everyone really liked it. We may try it as a black bean salsa. Thanks for the “souper” recipe!
gidget86 on 9.3.2010
Sounds good, gonna try this weekend.