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Ultimate Easy & Creamy Black Bean Soup (Vegan Comfort Food)

Close-up of a dark, creamy black bean soup topped generously with bright green chopped cilantro or parsley.
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Make this hearty, flavorful black bean soup that is quick enough for a weeknight dinner but tastes like slow-simmered comfort. This recipe uses simple pantry staples to create a naturally creamy, protein-packed meal that is both vegan and gluten free.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 2 (15-ounce) cans black beans, rinsed and drained (or 3 cups cooked beans)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Optional toppings: avocado slices, lime wedges, plain Greek yogurt or vegan sour cream

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika to the pot. Cook for 1 minute, stirring constantly until the spices are fragrant. This step builds flavor.
  3. Pour in the vegetable broth, rinsed black beans, diced tomatoes (with their liquid), and the bay leaf. Stir everything together.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
  5. Remove and discard the bay leaf. Use an immersion blender to blend the soup directly in the pot until it reaches your desired creamy consistency. If you do not have an immersion blender, carefully transfer about two-thirds of the soup to a standard blender, blend until smooth, and return it to the pot.
  6. Season the soup with salt and pepper to your taste. Heat through for another 2 minutes if necessary.
  7. Serve the hearty black bean soup hot. Garnish each bowl with fresh cilantro and your favorite toppings, like avocado or a squeeze of fresh lime juice.

Notes

  • For an extra rich flavor, use dried black beans cooked from scratch instead of canned beans. If you do this, you will need about 4 cups of the bean cooking liquid to substitute for some of the vegetable broth.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • This soup freezes well. Cool completely before storing in airtight containers for up to 3 months.

Nutrition

Find it online: https://tastethisplate.com/easy-creamy-black-bean-soup-recipe/