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!
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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Nutrition
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 is one of my favorite recipes! It’s also the first time I’ve cooked dry beans. This came together really easily, and it’s delicious and filling. The last time I made black bean soup, my husband said “this is what you would feed me if you wanted me to lose weight. :C” Not so this time. I used an immersion blender. I was short on time so I didn’t peel the skins off, resulting in a little chunkiness in the soup. I didn’t mind that at all though, my tomato soup has the same sort of texture.
just made this – ended up throwing the roasted veggies in to my big pot with the 3C of water, and using my immersion blender to get ’em all smooth, along w/the cilantro, then added the beans, lime juice, and spices. after it was warmed up, I immersion blended the whole pot again (for a nice smooth soup) – and it is flipping AMAZING. thank you for continually posting delicious, healthy recipes! I consult your site weekly as I make my meal plans and every single dish I have made from your site has been awesome! :D
I just made this soup and it turned out great! Thank you for another winner!
Just put this together and finished it with some mild italian pork sausage and Lizano salsa. The best.
I made this last night with sweet potato, spinach and goat cheese empanadas. The combination was divine. It was perfect for dipping the empanadas, and once I stirred the sour cream in…oh good lord. Great recipe!!
So…I’m new to your site and this is the first recipe that I have tried. I made it tonight (with my blender) and let me just tell you…aHHHmazing :-)
I’ve been eyeing this recipe for quite some time now and I finally tried it last night….it was nothing short of AWESOME! I will be making this many more times in the future! Thanks for all of the wonderful recipes!
The salsa is good so far! We’re just simmering it for 10 minutes now before I puree it with my immersion blender. Can’t wait to try it. Now I wish I would have made a double batch, since I just read that it makes only 6 servings. Oh well.
I made this soup this past weekend and it was so good!
Yeah, the food processor is perfect. It’s small and simple. No fancy-schmancy super expensive processor. It makes really good hummus and falafel and that is more than any girl could ask for :D
Also, I starting putting a scoop of plain yogurt into this soup and it went from “really good” to “OMG TO DIE FOR” soup. Soooo good.
I am so excited for you so jealous of your food processor! This looks so fantastic!
Awww, Megan! You can do it in a blender!! I’ve pureed hot soups many times in a blender, you just have to be EXTRA careful. If you have to, let the soup cool down till it’s luke warm first. It may take longer that way but it will be safe and it won’t change the taste or texture of the soup :)
Also, you can get a $15 immersion blender to do the same thing. Immersion blenders are REALLY handy for soups.
OR just ask Santa for a food processor like I did ;)
Beth, I’m a little sad you got a fancy food processor, seeings how I still don’t have one. How am I supposed to make your tasty soup??? This is just straight up dangerous in a blender…
You can use an immersion blender. You can find them at second hand stores. (As well as food processors.)
Hey Beth! Love all the veggie dishes you make. I am a dietitian and am so glad to see you working to get your cholesterol down. I wanted to recommend a book that can help you with packing in more fiber. It’s called The Full Plate. Next time you are poking around a bookstore, check it out. It includes recipes as well as tons of info, but laid out more like a magazine. Quick read and helpful.
Thanks for sharing all your wonderful recipes!! Katie
Wow that soup looks delicious, thanks for sharing. :)