Ellie Krieger's Roasted Tomato and Black Bean Soup with Avocado-Mango Salad

The Food Network's Ellie Krieger helps Dr. Oz revamp the eating habits of a vegetarian who doesn't eat any veggies. Follow her lead with this delectably balanced vegetarian meal. Click here to purchase your copy of So Easy.

7 Medium tomatoes (quartered)
1 Large onion (cut into large pieces)
3 cloves Garlic (peeled)
2 tbsp Olive oil
1 tsp Salt
1/2 tsp Freshly ground black pepper
5 cups Low-sodium chicken or vegetable broth
2 can (15.5 oz.) Black beans (drained and rinsed)
1 1/2 tsp Ground cumin
1 tsp Chili powder
1/4 tsp Hot pepper sauce
1/4 cup Reduced-fat sour cream
1/4 cup Chopped cilantro
4 Large Bibb or Boston lettuce leaves
1 Medium avocado (pitted, peeled, and sliced)
1 Medium mango (pitted, peeled and sliced)
1/4 cup Red onion (very thinly sliced into rounds)
4 Lime wedges
1/4 tsp Salt
pinch Freshly ground black pepper

Preheat the oven to 375°F. Toss the tomatoes, onion and garlic with the oil, salt and pepper in a large bowl, then transfer to baking sheet. Roast until the garlic cloves have softened, the edges of the onions are browned, and the tomatoes have collapsed, 35-40 minutes, stirring once after the first 20 minutes.

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

Place a lettuce leaf on each serving plate. Arrange 4-5 slices each of avocado and mango, alternating them in a row, into each lettuce cup. Top each with a few onion rounds, and then squeeze lime wedge over each salad. Season with salt and pepper and serve.