Roasted Tomato Bean Soup

I attempted to make a chick pea veggie patty, but they weren't very flavorful or moist, so I came up with this soup with ingredients I had in my pantry and fridge. If you like Cilantro it is great. If you are like me, and do not, just leave it out and it will be like a tomato basil soup with beans.

Ingredients:

4 Medium tomatoes halved

1 tsp basil

3 cloves garlic

salt and pepper

16 oz "Organic Imagine Creamy Tomato Soup" (1/2 the box)

 

2 cans black beans

1 can pinto beans

1/4 cup cilantro chopped

1/2 roasted red pepper diced

Directions:

put the tomatoes on a cookie sheet cut-side up. Sprinkle with basil, garlic, salt and pepper. Put under a hot broiler for 10 min, until tomatoes are softened. Remove tomatoes and let cool slightly so they can be handled. Peel of the skins and discard. Put the tomatos in a food processor until smooth. Add 1 can of black beans and process for a few seconds, just to break the beans down slightly.

Trasnfer mixture to a pot. Add creamy tomato soup, the rest of the beans, cilantro and raosted red pepper.

Garnish with sliced avocado or guacamole.