I’ll just admit it. I love salsa so much that sometimes I wish I could eat it with a spoon as if it were soup. So that’s basically what I did. I made a homemade salsa with roasted vegetables, combined it with black beans to make the soup more filling, and added some fresh cilantro and lime to freshen things up. This soup is colorful, flavorful, and is giving me all the salsa vibes. I wouldn’t even say no to crushing some tortilla chips on top of the bowl!
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This soup is based off of my Fire Roasted Salsa recipe, which is one of my absolute favorite salsa recipes. It’s made with fresh vegetables that are oven roasted until they’re all sweet and caramelized on the edges. The flavor is absolutely amazing!
Add More to Your Soup
You know I love flexible recipes, and this black bean and roasted salsa soup is no exception. You can have tons of fun by adding ingredients or toppings to make it your own. Here are some ideas:
- For a creamier soup, stir in some cream, sour cream, plain yogurt or cream cheese
- Add a few chipotle peppers in adobe sauce for a smokier, spicier soup
- If you’re in a meaty mood, chorizo would be a perfect addition
- Top the soup with a variety of garnishes:
- Avocados
- Sour cream
- Shredded cheese
- Crushed tortilla chips
- Green Onion
- Cilantro
- Pico de gallo
- Lime wedges
What to Serve with Roasted Salsa Soup
I served my soup as a main with some Cheddar Jalapeño Cornbread on the side, but this soup would also be great served as a side with Chipotle Lime Chicken and Rice, Green Chile Chicken Enchiladas, or Black Bean and Avocado Enchiladas.
Black Bean and Roasted Salsa Soup
Servings 6 1.33 cups eachIngredients
- 6 Roma tomatoes ($1.43)
- 1 yellow onion ($0.28)
- 1 red bell pepper ($1.50)
- 1 jalapeño ($0.07)
- 4 cloves garlic ($0.32)
- 2 poblano peppers ($1.44)
- 2 Tbsp cooking oil ($0.08)
- 1/2 cup fresh cilantro ($0.20)
- 2 15oz. cans black beans ($1.60)
- 3 cups vegetable broth, divided ($0.39)
- 1/2 tsp ground cumin ($0.05)
- 3/4 tsp salt ($0.04)
- 1 lime ($0.67)
Instructions
- Preheat the oven to 400ºF. Slice the Roma tomatoes in half. Cut the yellow onion into chunks. Remove the stem and seeds from the red bell pepper and jalapeño, then cut them in half. Peel the garlic. Leave the poblano peppers whole. Place the tomatoes, onion, red bell pepper, jalapeño, garlic, and poblano on a large baking sheet. Drizzle cooking oil over top, then toss until everything is coated.
- Roast the vegetables in the preheated oven for about 45 minutes, or until they are well browned on the edges, stirring once half-way through.
- Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the pepper. Remove the skin, then open the peppers and scrape out the seeds.
- Add the roasted vegetables and fresh cilantro to a food processor or blender and pulse until the vegetables are about half-puréed. Pour the vegetable mixture into a large soup pot.
- Drain the canned beans and add them to the food processor with 1 cup of vegetable broth. Pulse until the beans are puréed. Pour the puréed beans into the soup pot along with the remaining 2 cups vegetable broth and cumin.
- Stir the contents of the soup pot until everything is evenly combined. Turn the heat on to medium, and bring the soup up to a simmer. Allow the soup to simmer for about 10 minutes.
- Taste the soup and add salt to taste (about ¾ tsp). Squeeze about 1 Tbsp juice from the lime and add stir that into the soup as well. Taste and adjust the lime or salt to your liking.
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Equipment
- Enamelware Sheet Pan
- Dutch Oven
- Chef’s Knife
- Food Processor
Nutrition
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How to Make Black Bean and Roasted Salsa Soup – Step By Step Photos
Preheat the oven to 400ºF. Slice 6 Roma tomatoes in half. Cut one yellow onion into chunks. Cut one red bell pepper and one jalapeño in half, then scrape the seeds out. Peel four cloves of garlic. Leave 2 poblano peppers whole. Add all the vegetables to a large baking sheet, then drizzle 2 Tbsp of your favorite cooking oil over top. Toss until the vegetables are well coated in oil.
Roast the vegetables in the preheated oven for about 45 minutes, or until they’re well browned on the edges, stirring once halfway through.
Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the flesh. Peel the poblanos, then open them up and scrape out the seeds.
Add the roasted vegetables and about ½ cup fresh cilantro to a food processor or blender.
Pulse the vegetables until they’re about half puréed (I like to leave it just slightly chunky so you can see all the separate colors). Pour the vegetables into a large soup pot.
Drain two cans of black beans and add them to the food processor with one cup of vegetable broth. Puré until mostly smooth.
Pour the beans into the soup pot with the vegetables and add the remaining 2 cups vegetable broth and ½ tsp cumin. Stir until everything is combined.
Bring the soup up to a simmer over medium heat. Allow the soup to simmer for about 10 minutes, then season with salt and lime juice. I added ¾ tsp salt and 1 Tbsp lime juice, but start small and add according to your taste buds.
This soup has become a routine staple for us and we just encountered a gamechanger! We found a chili base from better than boullion and I can’t recommend it enough for this soup. Totally changes the flavor profile, makes it taste a little more robust and hearty and makes the lime and cilantro really pop! I think if you want the amazing fresh veggie flavor blend this recipe provides in full the veggie stock does a bit better (and we all need that brightness at some point in cold weather), but if you want something extra roasty or warming the chili stock is a very satisfying option.
I made it exactly as is and dipped tortilla chips in it. 🤤 I think this would also be good with a scoop or taco rice on top (complete protein with the beans)!
As others have mentioned, when my partner and I make this, we leave one can of the beans whole, and I definitely prefer that texture. We don’t have a food processor, but we do have an immersion blender, and it works well for this. Otherwise we make it exactly to the recipe! I can see how people might not love it if they just have it by itself, but it is AMAZING once you eat it with
sour cream, tortilla chips, or a quesadilla. The first time we made it I finished a bowl with chips while waiting for my partner to finish making quesadillas, and we finished all of it and made it a second time in less than a week! (Looking at the suggested add-ins again, it would probably be pretty good with avocado, too.)
Absolutely delicious. Like many others I only pureed one can, leaving the other black beans whole. Also I added a small can of corn, it really needed a variety to the texture. Otherwise really good.
This was wonderful! I added a can of corn, and held back a bit of the beans and corn to add whole to the soup for some chewiness. Also added some chipotle in adobo to the food processor, and put in some heavy cream at the very end. Served with a little shredded cheddar, and jalapeno bread on the side. Amazing winter veggie-based lunch!
That sounds so good! I would leave one can of beans whole and adding corn and chipotle sounds wonderful!
This recipe is a lunch staple for me. So easy and so do delicious.
I’ve had the toughest time finding poblanos lately and wanted suggestions on what to replace it with. I can handle a bit of heat.
I think you could probably just do a mix of other bell peppers or chili peppers. They’ll all taste different, of course, but I think it would still be awesome.
Easy recipe packed with flavor! Added some chipotle and adobo. Served with grilled cheese! Yummy on a Fall night!
Super easy recipe and satisfying! I added some chipotle peppers in adobo, and held back about a quarter of the beans and added them in whole for some extra texture. Also added beef chorizo, which I would probably skip on next time!