This Creamy Black Bean Soup with fire-roasted tomatoes has a spicy kick and is ready in under 30 minutes. Made with canned black beans, fresh veggies, and simple pantry staples, it’s perfect for a quick weeknight dinner without all the fuss.
If you like this recipe, check out our 12 Cozy Soups for Winter!
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Black bean soup is a staple in many Latin American cuisines. Simmered until thick and creamy, our recipe is loaded with smoky flavor and pairs perfectly with rice, tortillas, or your favorite toppings.
Love Cuban-inspired dishes? Try our Instant Pot Cuban Black Beans or our Slow Cooker Ropa Vieja.
Why We Love This Recipe
- Flavorful: Fire-roasted tomatoes and aromatic spices create a depth of flavor.
- Nutritious and Filling: It's packed with all the good stuff!
- Simple Ingredients: Uses basic pantry staples and fresh vegetables.
Creamy Black Bean Soup Ingredients
- Black Beans: Canned beans for an easy meal option!
- Water or Broth: Essential for cooking the beans to the perfect consistency.
- Fire Roasted Tomatoes (Diced): Adds a smoky, rich flavor to the soup.
- Onion: Provides a sweet and savory base.
- Bell Pepper: Adds a slight sweetness and color.
- Olive Oil: Used for sautéing the vegetables.
- Garlic and Other Spices: Add depth.
- Optional Toppings: Sour cream, onion, avocado, cilantro, chopped jalapeño, and lime.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- Fire Roasted Tomatoes: Substitute with regular diced tomatoes and smoked paprika or adobo.
- Bell Pepper: Replace with poblano pepper for a slightly spicier flavor.
- Flavor: Add a splash of red wine vinegar or lime juice for a slight tang.
How to Make Creamy Black Bean Soup
STEP 1: Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 7-8 minutes.
STEP 2: Add Garlic and Seasoning
Stir in the minced garlic, cumin, smoked paprika, oregano, and bay leaf. Cook for another 1-2 minutes until the garlic is fragrant and the spices are well-toasted.
STEP 3: Add the Beans, Tomatoes, and Broth
Stir in the black beans, fire-roasted tomatoes (with juices), and 1½ cups of broth or water. Simmer uncovered for 15-20 minutes, stirring occasionally.
Remove the bay leaf, then mash some beans or pulse with a stick blender to thicken. Taste and adjust salt.
STEP 4: Finish and Serve
Serve hot as a main (or side) dish over rice or with warm tortillas. Top with your favorite toppings.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO use a stick blender for the perfect creamy texture.
✔️ DO taste and adjust seasoning after simmering.
✔️ DO add broth if it gets too thick.
❌ DO NOT Forget to remove the bay leaf before blending.
How Should I Store and Reheat this Recipe?
Store leftover black bean soup in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop over medium heat until warm.
Recipe FAQs
The best way to thicken black bean soup is by blending a portion of the cooked beans directly into the soup. Using a stick blender or mashing some beans with a fork naturally thickens the broth without adding flour or cream. Simmering uncovered also helps reduce excess liquid.
Building flavor in canned black bean soup starts with sautéing onions, bell peppers, and garlic. Adding spices like cumin, oregano, and smoked paprika deepens the flavor, while fire-roasted tomatoes and broth create a rich base. A squeeze of lime juice at the end balances everything.
Black bean soup pairs well with rice, warm tortillas, or a fresh salad. Toppings like avocado, sour cream, cilantro, and lime add extra flavor and texture. It also works great as a side dish with grilled chicken or shrimp.
Related
- Instant Pot Chipotle Beans
- Instant Pot Ham and Beans
- Easy Creamy Butter Beans
- French Onion Soup Without Wine
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📖 Recipe
Creamy Black Bean Soup (Spicy)
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chef’s Knife
- Cutting board
- Stick blender (optional)
Ingredients
- 3 15 oz cans black beans drained and rinsed
- 1 15 oz can fire-roasted tomatoes diced
- 1½-2 cups chicken or vegetable broth or water
- 1 medium onion chopped
- 1 small green bell pepper diced
- 3-4 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons olive oil
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 7-8 minutes.
- Stir in the minced garlic, cumin, smoked paprika (if using), oregano, salt, pepper, and the bay leaf. Cook for 1 minute until fragrant.
- Pour in the fire-roasted tomatoes with their juices, the drained black beans, and broth. Stir to combine.
- Bring the pot to a gentle simmer. Cook uncovered for 15-20 minutes, stirring occasionally.
- For a creamier consistency, scoop out about ½ cup of the beans, mash them with a fork, and stir them back in. Alternatively, use a stick blender right in the pot — just pulse a few times to break up some of the beans without pureeing the whole batch. Taste and adjust salt as needed.
- Load up your bowl with your favorite toppings. Suggestions are sour cream, avocado, cilantro, and a squeeze of lime.
Notes
- Fire Roasted Tomatoes: Substitute with regular diced tomatoes and smoked paprika or adobo.
- Bell Pepper: Replace with poblano pepper for a slightly spicier flavor.
Jami Powell
We love that this soup uses pantry staples!