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Roasted Tomato and Black Bean Soup with a spoon on the table
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Fresh tomato and black bean soup, with olive oil drizzle

A Delicious vegan tomato soup made with rich black beans and lots of spices.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 3 people
Author: Vanessa Sturman


  • 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
  • ½ 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)


  • Preheat oven to 200 C.
  • 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. 
  • 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. 
  • Pour the contents of the blender in large pan. Add the stock powder and water and cook for about 5 minutes. 
  • Add the black beans. Heat the soup for 10 minutes to allow all the flavours to infuse and the garlic to cook. 
  • To serve, garnish with fresh parsley or coriander, and drizzle with olive oil.