Black Bean and Roasted Tomato Soup
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Plum tomatoes; halved lengthwise |
| 1 | lg | Onion; halved lengthwise, cut into thin wedges |
| 1 | md | Carrot; peeled, quartered |
| 3 | lg | Garlic cloves; chopped |
| 1 | tb | Olive oil |
| 1/2 | ts | Dried oregano |
| 2 | c | (or more) canned vegetable broth |
| 3 1/4 | c | Cooked black beans or two 15-ounce cans black beans; rinsed, drained |
| 1/2 | c | Plain nonfat yogurt |
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