1) Preheat oven to 400 degrees. Toss the onion, garlic (and tomatoes and bell peppers if using fresh) with the oil in a large bowl, then transfer to baking sheet. Roast until the garlic cloves have softened and edges of the onions are browned, 30 minutes, stirring once after the first 15 minutes.
2) Transfer the roasted onion and garlic to a blender. Add canned fire roasted tomatoes, frozen roasted peppers, about a cup of the broth, beans, cumin, chili powder, salt and pepper to the blender. Blend until smooth. Pour blended mixture and remaining stock into a 4-quart saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes. Stir in corn and hot sauce to taste. Heat through and serve with a garnish of cilantro and cheddar cheese. Enjoy!
This soup is so yummy and so easy to make. I calculated the total calories in this recipe (not counting garnishes) to be 1120. Divide that by 6… makes it a mere 187 calories per serving! Thanks!
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