Best 4 Black Bean And Tomato Soup Recipes
Indulge in a culinary delight with our tantalizing black bean and tomato soup recipes. Experience a symphony of flavors as creamy black beans and tangy tomatoes dance on your palate. Dive into a hearty and wholesome classic soup, perfected with a touch of spice and a hint of smokiness. For a vegan twist, explore our plant-based version, where vegetables take center stage, delivering a nutritious and flavorful bowl of goodness. If you're craving something quick and easy, whip up our speedy 30-minute soup, where convenience meets taste. And for those seeking a zesty kick, try our Mexican-inspired soup, where a blend of spices and fresh cilantro bring a fiesta to your taste buds. No matter your preference, our black bean and tomato soup recipes promise a satisfying and delectable journey for your senses.
Here are our top 4 tried and tested recipes!
BLACK BEAN AND TOMATO SOUP
This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.
Provided by judy2304
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
- Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g
SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP
This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!
Provided by TexasToast R
Categories Black Beans
Time 17m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
- Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
- Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.
BLACK BEAN AND ROASTED TOMATO SOUP
Categories Soup/Stew Food Processor Bean Tomato Vegetable Roast Vegetarian Yogurt Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
- Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.
TORTILLA, BLACK BEAN, CORN AND TOMATO SOUP
If you need something you can make quickly from your pantry with a great result, this is it! The heat can be ratcheted up or toned down to your liking. It is healthy, tasty, easy, scratch and a crowd pleaser.
Provided by Ambervim
Categories Black Beans
Time 20m
Yield 12 Cups
Number Of Ingredients 13
Steps:
- Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.
- Add tomatoes, beans, broth, corn and 1 cup of water.
- Season with salt and pepper.
- Bring to a boil.
- Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).
- Remove from heat and stir in lime juice.
- Season with salt and pepper if it needs it.
- Serve with either lime wedges or sour cream -- maybe add some more crunchy chips -- all are optional.
- Enjoy.
Tips:
- For a smoky flavor, roast the tomatoes and garlic before adding them to the soup. You can do this by placing them on a baking sheet and roasting them at 400°F for about 30 minutes.
- If you don't have any vegetable broth on hand, you can use water instead. Just add a little extra salt and pepper to taste.
- Feel free to experiment with different types of beans in this soup. Pinto beans, kidney beans, or even lentils would all be great substitutes for black beans.
- To make the soup creamier, you can blend it with an immersion blender or in a regular blender. Just be careful not to over-blend it, or the soup will become too thick.
- Garnish the soup with fresh cilantro, sour cream, or avocado before serving. This will add a pop of flavor and color to the dish.
Conclusion:
Black bean and tomato soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover black beans and tomatoes. This soup is also a good source of protein, fiber, and vitamins. So next time you're looking for a quick and easy meal, give this black bean and tomato soup a try.
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