Are you a fan of food that's spicy? Do you love soup? Then you will absolutely adore this Spicy Roasted Tomato Soup with Black Beans. This soup recipe is the perfect combination of flavor and heat, with the added boost of protein from the black beans. It's a great warming recipe for cold nights too!
This tomato soup is perfect for making in late Autumn when there are plenty of tomatoes available but you want something cozy to eat. The tomatoes are roasted to bring out their flavor, which with the addition of spices makes the perfect bowl of cozy yum. The addition of black beans adds protein and fiber, making this a complete meal for lunch or dinner.
If you're a fan of soups that have added protein, you have got to try this Spiced Carrot & Parsnip soup, or why not try my all-time family favorite, Lentil and Tomato Soup, Monastery style?
Of course, no soup should go without something to mop it up. I suggest this Air Fryer Garlic bread as the perfect way to add some extra garlicky goodness to this meal!
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🍅Key Ingredients
- Tomatoes: Fresh tomatoes, whether larger ones or smaller cherry tomatoes get roasted to enhance their sweetness.
- Black beans: pre-cooked black beans. Choose to cook your own, or do as I do, and pop a can of drained beans in.
- Good veggie stock: I usually use a powdered vegan bouillon or stock cube, and wish for my own homemade stock (which is delicious but takes a while to make) but have recently discovered this amazing stock paste by our friends 9 Meals from Anarchy. A teaspoon of that mixed with 250 ml (1 cup)of water gives a delicious homemade flavor that is hard to beat.
- Red Pepper: Optional, but delicious when roasted and blitzed up with the tomatoes.
- Olive Oil: A good drizzle.
- Garlic: As much fresh garlic as your heart desired.
- Ground Cumin: Be sure to choose fresh!
- Ground Coriander Seed: Fresh is best.
- Smoked Paprika: Delicious and adds a gentle smokey flavour.
- Chilli Powder or flakes: To taste. Go as spicy as you like!
- Salt & Pepper to taste
👩🍳How To Instructions and Tips
First of all, gather all your ingredients and be ready to roll!
- Chop your tomatoes and pepper, and peel the garlic.
- Toss them in the spices and olive oil and either roast on a baking tray in the oven OR pop in the air fryer for 15 minutes.
- Bake until the peppers are soft, the garlic is softened and the tomatoes are caramelised.
- Once cooked, put the cooked tomatoes and peppers etc into a blender with the vegetable stock and blend until smooth.
- Transfer the soup from a blender to a saucepan.
- Taste for seasoning and add more salt or spices if needed.
- Add the drained can of black beans (or your own cooked black beans) and heat over medium heat.
- Serve with crusty bread and some herbs sprinkled on top.
TOP TIP: If you have an immersion blender, rather than a jug blender. Transfer the tomatoes etc to a large saucepan and add the vegetable stock. Blend right in the pan, then add the black beans.
🌶Substitutions and Variations
This recipe is already naturally gluten-free, soy-free, vegan and dairy free.
- Spicy: Add more chilli to really spice this soup up
- Other legumes: Chickpeas, white beans or a can of lentils would all be great substitutes for the black beans.
- Extra Creamy: Add some oat cream to the soup for a creamier comforting soup.
❓FAQ
It depends on whether you add spices and chilli to the soup. If you do not, then it tastes of rich tomatoes. If you add spices, then it can be spicy.
I use ripe red tomatoes for tomato soup. Cherry tomatoes work well as they have plenty of acidity and sweetness.
Love Soup? Try these recipes!
📖 Recipe
Spicy Roasted Tomato Soup with Black Beans
Equipment
- Blender (or immersion blender)
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 1 kg fresh tomatoes (Choose cherry tomatoes or fresh tomatoes.)
- 1 red pepper, ( chopped into around 4 big chunks and deseeded)
- 1 tablespoon olive oil
- 3 cloves garlic (keep the garlic in it's papery covering until after it is roasted.)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon veggie stock powder or paste (we love 9 Meals from Anarchy, but use your fave)
- 250 ml water (Alternatively use 1 cup good veggie stock and omit the veggie stock powder)
- 240 g black beans ( (equivalent of 1 drained tin/can))
- Drizzle extra virgin olive oil to serve
- Few sprigs fresh parsley to serve
Instructions
- Preheat oven to 200 C.
- Put the chopped tomatoes and pepper on a baking tray and pour over the 1 tablespoon olive oil. Toss in the spices. Bake in the oven for around 20 minutes, or until the veggie are cooked through and the edges are going just a little bit crispy.1 kg fresh tomatoes, 1 red pepper,, 1 tablespoon olive oil, 3 cloves garlic, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika
- Once done transfer the veggies to a blender , removing the papery skins from the garlic (if your blender can’t take heat, wait for them to cool down a bit first) Blend until smooth – around 20 seconds.
- Pour the contents of the blender in large pan. Add the stock powder and water and cook for about 5 minutes. *Alternatively do this step in the saucepan with an immersion blender.1 teaspoon veggie stock powder or paste, 250 ml water
- Add the black beans. Heat the soup for 10 minutes to allow all the flavours to infuse and the garlic to cook.240 g black beans
- To serve, garnish with fresh parsley or coriander, and drizzle with olive oil.Drizzle extra virgin olive oil to serve, Few sprigs fresh parsley to serve
