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.
I’ve made about 30 recipes from your site, all have turned out amazing. This soup, is outstanding. A bit of heat, smokiness, sweetness and with a dollop of Greek yogurt, creaminess. Thank you for all your hard work, Beth.
Hi, will this recipe turn out the same if you omit the spicy ingredients?
You could do a non-spicy version by omitting the jalapeño and either using mild poblanos or substituting with a red or yellow bell pepper.
Omg the salsa soup tastes like salsa! Delicious!
This is maybe a silly question, but I’m not much of a cook! Can I roast the veggies the night before I plan on making the soup?
Yes, you sure can! Great question. :)
Can I freeze leftovers?
Yes, this one should freeze well. You may find a little water separation upon thawing, but it will stir right back in. :)
I just wanted to say this was AMAZING!
Thank you!
Loved this soup. Really does taste like Mexican restaurant style salsa!
This was just delicious. Added som sour cream for some extra yummy.
My family wants me to make it again!
Wow! This was more black bean rather than salsa than I expected, but the flavor was so complex and delightful considering how easy this was. Made it with the jalapeño cornbread recipe from this site and it made a fantastic lunch. Leftover we’re awesome too.
I’m working my way through your vegan recipes (or those easily adaptable) and another five-star one here! Served on lime rice and topped with roasted sweet potato cubes and guac. Great depth of flavor with the roasted veg!
Wow, that sounds like a fantastic combination! Pretty much all my favorite flavors together:)
Making this right now. Just wanted to mention that the actual print instructions don’t mention the garlic after the instruction to peel it. I found in the longer instructions that it’s supposed to go in the oven with the other vegetables.
Thanks for catching that! Fixing it now. :)
This was a tasty soup, we will make it again!
Hi Beth, what kind of food processor do you use? I’m in the market for one. Thanks! PS. This recipe looks so fresh and healthy, the kind that hits the spot. I’m excited to try it out!
Thanks for asking, I had forgotten to link it in the recipe card! It’s by Hamilton Beach and I just added the link to the bottom of the recipe card. I had gotten it as a gift probably ten years ago and that thing is still chugging along nicely! :)
Wonderful! Great to know!
Hi, when using dried beans, I am supposed to cook 2 cups? What is 2 cups 2 cans?
Sorry about that, looks like that one didn’t transfer over well when we moved to the new recipe cards. You will use 4 cups of cooked beans, or about two 15oz. cans. I’ll fix that now. :)