Roasted Tomato and Black Bean Soup

I'm not a huge soup fan, but this was really good! I found it in Reader's Digest.

7 med. tomatoes, quartered

1 lg. onion, large pieces

3 garlic cloves

2 T. olive oil

1 t. salt

1/2 t. pepper

5 c. chicken broth

2 cans black beans, drained and rinsed

1 1/2 t. cumin

1 t. chili powder

1/4 t. hot pepper sauce (I substituted 3-4 slices of jalapenos and a dash of cayenne pepper)

1/4 c. sour cream

1/4 c. chopped cilantro

Toss tomatoes, onion, garlic, oil, 1/2 t. salt and 1/4 t. pepper. Place on baking sheet and roast until garlic has softened, onion edges are brown, and tomatoes collapsed (about 35-40 minutes) stirring once after 20 minutes. Transfer to 4 qt. pan. Add broth, beans, cumin, chili powder, and remaining salt and pepper. Bring to a boil and simmer 10 minutes. Remove from heat. Then blend until smooth with a blender. (I have a hand blender that I could just stick in the pan or else you have to transfer it to a regular blender.) Stir in hot sauce. Garnish with cilantro and sour cream. Guten Appetit!