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Roasted Tomato and Black Bean Soup with a spoon on the table
Fresh tomato and black bean soup, with olive oil drizzle
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A Delicious vegan tomato soup made with rich black beans and lots of spices.

Servings: 3 people
Author: Vanessa
  • 7 fresh tomatoes, cut in half
  • 1 red pepper, chopped into around 4 big chunks and deseeded
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp veggie stock powder or paste we love 9 Meals from Anarchy, but use your fave
  • 250 ml water
  • 1 400g tin of black beans, drained and rinsed
  • Drizzle extra virgin olive oil (for garnish)
  • Few sprigs fresh parsley or coriander (for garnish)
  1. Preheat oven to 200 C.

  2. Put the chopped tomatoes and pepper on a baking tray and pour over the 1 tbsp olive oil. 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. 

  3. Once done transfer the veggies to a blender (if your blender can’t take heat, wait for them to cool down a bit first) and add the garlic, salt, pepper, paprika, cumin and coriander. Blend until smooth – around 20 seconds. 

  4. Pour the contents of the blender in large pan. Add the stock powder and water and cook for about 5 minutes. 

  5. Add the black beans. Heat the soup for 10 minutes to allow all the flavours to infuse and the garlic to cook. 

  6. To serve, garnish with fresh parsley or coriander, and drizzle with olive oil.