Smoky, savory black bean soup with roasted poblano peppers and an array of spices for layers of rich flavor! Hearty, comforting, and naturally vegan and gluten-free, this soup makes a great HEALTHY meal or robust starter or side!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Keyword: best black bean soup, black bean soup from scratch, canned black bean soup, creamy black bean soup, easy black bean soup, vegan black bean soup
Servings: 5
Calories: 474kcal
Author: Averie Sunshine
Ingredients
2poblano peppers; scrubbed wellroasted, seeded and diced* (See Notes)
3tablespoonsolive oil
1cupyellow or white oniondiced small
3 to 5clovesgarlicfinely minced
2roma tomatoesdiced
3cupsvegetable brothmore if needed (I use low or no-salt added; chicken broth may be used if not keeping soup vegan)
30ouncesblack beans**drained (I use low or no-salt added; See Notes)
3ouncestomato paste
1teaspoonsmoked paprikahighly recommended although regular may be used
1teaspooncumin
1teaspoondried Mexican oreganoregular oregano may be substituted
1teaspoonsalt
½teaspoonpepper
pinchgranulated sugaroptional and to taste
1bunch cilantroleaves removed
1-2limessliced
1avocadosliced
½cupsour cream
Instructions
Poblano Peppers:
Preheat broiler to high and place one oven rack on the top rung.
Wash and pat dry the poblanos, place them on a baking sheet, and broil each side until blackened, about 3 to 5 minutes per side. Tip - Use good oven mitts and a long tongs when flipping them and removing them from the oven since this is a very hot oven.
Using your tongs, immediately place the roasted poblanos in a gallon-sized ziptop bag, seal it, and allow the poblanos to steam for 15 to 20 minutes. While that's happening, start making the soup.
Soup:
To a large Dutch oven or stockpot, add the olive oil, onions, and saute over medium-high heat for about 5 minutes; stir intermittently.
Add the tomatoes, garlic, and saute for about 2 minutes; stir nearly constantly.
Add the broth, black beans, the roasted poblano peppers OR if using two cans diced green chiles, tomato paste, smoked paprika, cumin, Mexican oregano, salt, pepper, bring to a simmer and allow soup to simmer for about 15 minutes.
Add half the soup to the canister of a high speed blender, and puree until smooth. Return that portion back to the Dutch oven.***
If the soup seems too thick for you, add an additional cup of broth at this point.
Taste for flavor balance and if necessary add more salt, pepper, cumin, etc. Tip - Do not be afraid to salt the soup as it's vegan and if you used low salt broth and beans, it will likely need more salt.
Optionally, and if desired, add a pinch of granulated sugar to cut the acidity from the tomatoes, tomato paste, and poblano peppers.
Top with your favorite toppings. For me, a squirt of lime juice, fresh cilantro, and avocado are essential. The lime and cilantro really add additional flavor and shouldn't be skipped.
Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
*If you aren't going to roast your own poblanos, you can use two 4-ounce cans diced green chiles instead.**If you’ve got homemade black beans on hand, you’ll want to use about 3.75 cups.***Use caution when blending hot liquids by leaving room for steam to escape at the top of the lid (modern day Vitamix's and similar you don't have to worry too much but old school blenders, be more careful and cover the vent hole with a kitchen towel rather than sealing it in place).