Roasted Tomato and Black Bean Soup

This one I took out of the Readers Digest and was very excited about. It was pretty darn good. I really enjoyed it.

Ingredients
7 medium tomatoes, quartered
1 large onion, cut into large pieces (about 1 1/2 inches)
3 garlic cloves, peeled
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
5 cups chicken or vegetable broth
2 15.5-oz. cans black beans, drained and rinsed
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. hot pepper sauce, like Tabasco (I didn't have this part, but I can imagine the kick it would add!)
1/4 cup sour cream
1/4 cup chopped cilantro (Mine is freeze-dried, not fresh)

Preheat oven to 375. Toss tomatoes, onion, and garlic with oil, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl, then transfer to baking sheet. Roast until garlic cloves have softened, edges of onions are browned, and tomatoes have collapsed, 35 to 40 minutes, stirring onces after first 20 minutes.

Transfer roasted vegetable mixture to 4 qt. saucepan. Add broth, beans, cumin, chili powder, and remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat and blend until smooth with immersion blender or in batches in regular blender. Stir in hot sauce. Divide among 4 bowls and garnish with dollop of sour cream and sprinkle of cilantro.

Really, this was yummy. I want to make it again with garden tomatoes. I think that would be so yummy.