Prep 15 mins
Cook 15 mins
The best thing about this soup, apart from the delicious taste, is that it's so easy and quick to make. Please serve it with the Cilantro Cream - it's like the icing on the cake! You can make this soup for a vegetarian, just leave out the bacon and use vegetable stock - this is how I make it for my husband and it's still delicious. This recipe has been adapted from a leaflet I found in a supermarket, promoting Sonoma dried tomato halves.
- 1⁄2 cup sun-dried tomato
- 1 cup boiling water
- 4 slices bacon, chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 (425 g) can black beans, drained and rinsed
- 14 ounces chicken stock or 14 ounces vegetable stock
- 1 large garlic clove, peeled and minced
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon hot pepper sauce (Tabasco)
- 1⁄4 cup chopped fresh cilantro leaves (coriander)
- 1⁄4 cup sour cream or 1⁄4 cup creme fraiche
- 1 tablespoon chopped fresh cilantro leaves (coriander)
- 1⁄2 teaspoon ground coriander, spice
- 1 1⁄2 tablespoons fresh lime juice
- Combine the sun dried tomatoes and 1 cup boiling water in a small bowl. Make sure the tomatoes are covered and let stand until the tomatoes are soft. Drain, reserving the liquid, and then chop the tomatoes.
- Heat the olive oil in a large saucepan and sauté the bacon and onion until the onion is soft. Add the tomatoes, tomato liquid, beans, chicken or vegetable stock, garlic, cumin and hot pepper sauce. Mix well. Bring to a boil, then reduce heat and simmer, covered, for five minutes. Remove from the heat and stir in the cilantro (coriander) leaves.
- Blend with a stick blender (or in batches in the blender or food processor) until smooth. Return to the saucepan and heat gently before serving.
- To make the coriander cream: Combine all ingredients in a small bowl and mix well.
- Ladle hot soup into bowls and drizzle with the Cilantro Cream. You may garnish with some more chopped cilantro (coriander) if you wish.
- Notes: I have made this using my own oven dried cherry tomatoes and I usually save half a cup of the soup which does not get blended to give a bit more texture when added at the end.
This is good but I would not call it easy. It's time-consuming because there are a lot of steps. <br/>Maybe it's worth it, I'm not sure.
I have made this recipe twice now and we love it. It takes no time to make and, other than the fresh cilantro, I usually have most ingredients on hand. I have made it according to the recipe both times. The second time I used a low-fat sour cream as opposed to regular. Do yourself a favour and don't use the low-fat. It's thinner and not nearly as creamy. The cilantro cream (when made with regular sour cream) would also be great on grilled fish. It's light and tangy. A keeper for sure!
I first had this soup one day when I went over to Nic's for lunch. I fell in love with it and begged the recipe. Nic was very obliging and gave it to me and I couldn't wait to get home and make it for myself. First, though, I made it for my boss at work. He loved it, and so did the housekeeper. She begged me for the recipe and so I gave it to her. I went home and made it for us that same day. It has now become our favourite soup. I used the bacon and found it to be delicious also. Nic had made it the vegetarian way. This soup is a winner all around! Thanks for posting!