It’s true. I will admit it. Salsa is my favorite salsa. Sometimes I wish I could eat it with a spoon-like soup. That’s what I did. I combined the homemade salsa with roasted veggies and black beans to make it more filling. Then, I added fresh cilantro and lime to brighten it up. The soup is vibrant and flavorful. It’s giving me all the salsa vibes. I would not hesitate to add some tortilla chips to the soup!
This soup is based on my Fire Roasted Salsa recipe. It is one of my favorite salsa recipes. This soup is made from fresh vegetables, which are baked until they become sweetened and caramelized at the edges. It’s a delicious flavor!
ADD MORE TO YOUR SOUP
This black bean and roasted salsa soup is a great example of my love for flexible recipes. You can make this soup your own by adding toppings or ingredients. Here are some suggestions:
- Stir in cream, cream cheese, plain yogurt, or sour cream to make the soup creamier
- Add a few chipotle peppers to the adobo sauce for a smoky, spicy soup.
- Chorizo is a great addition to a meal if you want something meaty.
- You can garnish the soup with any number of garnishes.
- Avocados
- Sour cream
- Shredded cheese
- Chips made from crushed tortilla chips
- Green Onion
- Cilantro
- Pico de gallo
- Lime wedges
WHAT TO SERVE WITH ROASTED SALSA SOUP?
My soup was served as a main dish with some Cheese Jalapeno Cornbread. But this soup could also be served as a side dish with Chipotle Lime Chicken & Rice, Green Chile Chicken Enchiladas or Black Bean & Avocado Enchiladas.
ROASTED SALSA SOUP WITH BLACK BEAN
Brightly colored soup made with oven-roasted vegetables, black beans, fresh cilantro, lime, and other ingredients.
Prep time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serving size: Each 1.33 cup
INGREDIENTS
- 6 Roma tomatoes ($1.43)
- 1 yellow onion ($0.28)
- 1 red bell pepper ($1.50
- 1 jalapeno ($0.07)
- 4 cloves of garlic ($0.32)
- 2 poblano peppers ($1.44)
- 2 Tbsp of cooking oil ($0.08)
- 1/2 cup fresh cilantro ($0.20)
- 2 15oz. cans of black beans ($1.60)
- 3 cups vegetable broth, divided (0.39)
- 1/2 tsp ground cumin ($0.05
- 3/4 tsp salt ($0.04)
- 1 lime ($0.67)
INSTRUCTIONS
- Preheat the oven to 400oF. Cut the Roma tomatoes in half. The yellow onion should be cut into small pieces. Cut the jalapeno and red bell pepper in half and remove the stems and seeds. Peel the garlic. The poblano peppers should be left whole. Place the poblano peppers, tomatoes, onion, red bell and garlic on a large baking sheet. Toss everything in a bowl and drizzle some cooking oil on top.
- Bake the vegetables in the oven for 45 minutes or until golden brown on the edges. Stir once halfway through.
- Allow the poblano peppers to cool on a baking sheet. The skin should be removed from the pepper by now. The skin should be removed. Next, open the peppers and remove the seeds.
- Blend the roasted vegetables with the fresh cilantro in a food processor until roughly half-pureed. Place the vegetable mixture in a large soup pan.
- Add the canned beans to the food processor and 1 cup of vegetable broth. Pulse the beans until they are smooth. Put the pureed beans in a soup pot with 2 cups of vegetable broth and cumin.
- Mix all ingredients in the soup pot until well combined. The heat should be turned up to medium, and the soup should come to a simmer. Let the soup simmer for approximately 10 minutes.
- Salt the soup by tasting it. Add 1 Tbsp lime juice to the soup and stir it in. Adjust the salt or lime juice to your taste.
