Fire-Roasted Tomato and Black Bean Soup with Fresh Corn Salsa
Delicious as it is pretty, this fire-roasted tomato and black bean soup with fresh corn salsa is sure to please!
I can promise you one thing today: this soup is as delicious as it is pretty. Sure it’s colorful and bright, but those colors wouldn’t mean a thing if it tasted like dirt.
And it doesn’t taste like dirt. Pinky swear.
While soup season is coming to a close, if you go by weather patterns, I actually enjoy soup year-round. But it has to be the right kind of soup to want to eat it in, you know, sweltering July.
This healthy, delicious soup is versatile enough to be served in the middle of winter or on a warmer spring or summer evening thanks to the bright flavors of the corn salsa (don’t worry, you can use frozen corn kernels, too), especially if you let the soup cool a bit and serve it slightly warm or at room temperature.
The crunchy, fresh bites of corn and cilantro and peppers are the perfect compliment to the thick, pureed tomato and black bean soup. Seriously, each bite is like a tasty explosion of texture and flavor.
What To Serve With This:
Tortilla chips (for crushing over the soup or just for dipping)
Fresh, seasonal fruit or this simple fruit salad
Broiled or toasted cheese quesadillas slices
Baked Chicken Taquitos
One Year Ago: Layered Peanut Butter and Milk Chocolate Puddings
Two Years Ago: Strawberries and Cream Scones
Three Years Ago: Sweet Potato Fries
Fire-Roasted Tomato and Black Bean Soup with Fresh Salsa
- 1 tablespoon oil, canola, vegetable, olive, coconut
- 1 red onion, coarsely chopped
- 3 cloves garlic, finely minced or pressed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cans (14-ounces each) fire-roasted diced tomatoes, undrained
- 2 cans (15-ounces each) black beans, rinsed and drained
- 2 ½ cups low-sodium chicken broth
- ½ teaspoon salt
- ½ teaspoon pepper
- Squeeze of fresh lime juice, a couple teaspoons
- ½ cup finely chopped red onion
- 1 clove garlic, finely minced or pressed
- 1 cup fresh or frozen corn kernels, thawed if frozen
- ½ cup chopped red pepper
- ¼ cup chopped cilantro
- Squeeze of fresh lime juice
- Salt and pepper
- In a 4-quart pot, heat the oil over medium heat until rippling. Add the onion and saute 4-5 minutes until it turns translucent. Add the garlic, oregano, cumin and chili powder and cook, stirring constantly, for another minute or so.
- Stir in the tomatoes, black beans, chicken broth, salt and pepper. Bring the soup to a simmer and cook for 30-45 minutes. Carefully puree the soup with a handheld immersion blender or by ladling it into a blender (may need to do it in batches depending on the size of your blender). Puree to your desired consistency. Stir in the lime juice and any additional salt and pepper to taste, if needed.
- For the salsa, stir together the ingredients, adding salt and pepper to taste. The salsa can be covered and refrigerated for a day or so.
- Ladle the warm soup into bowls and top with a generous spoonful of salsa.
Recipe Source: adapted from a recipe a long-time reader, Linsdey R., sent me (thanks, Lindsey!)
31 Comments on “Fire-Roasted Tomato and Black Bean Soup with Fresh Corn Salsa”
I always like adding comments on older recipes. Anyway, this turned out very well..the flavor was very good, and I pureed it lightly to keep it chunky. I also had some leftover red bell pepper from the salsa, so I added that in with the onion. The salsa really elevated the soup. We loved this soup!
Delicious, and it made me feel healthy just eating it! I used low-sodium black beans along with the low sodium chicken broth and added no salt. It was plenty salty.
5 out of 5 again! My 13 year old who doesn’t like beans went in for thirds, then asked for one more scoop as I was putting it away. I served it as is, added a little sour cream and some salsa (along with the corn salsa) and the crushed chips. Even my picky 5 year old who usually doesn’t eat what I make loves it. 13 year old asked if I’d make it on Saturday….today is Tuesday. Winner winner bean soup dinner!
I am excited to try this recipe, wondering if you have made it in your instant pot or would it be easier just to make it on the stove?
I haven’t made this one in the IP, but its definitely worth a try!
Great soup! We will be adding this to the regular rotation. And that salsa!!!!!!!!!!
My family loved this soup. I didn’t puree it. We all agreed the salsa would be good as a standalone salad as well.
Delicious soup; made it and the salsa this week. My soup was more gray and less chili-coloured than your photo, so I was reluctant to serve it to company, but I kept and ate it myself. Excellent flavour. I made your cornbread to accompany it, and it was a delicious combination. I found myself thirsty after eating the soup (each time), so wondered about the salt content in the canned tomatoes I used.
My first visit and I’m eager to try the soup. I’ll have to make 2 substitutions:
Vegetable stock instead of chicken (to make it vegetarian) and
Parsley for cilantro (cilantro and I just don’t get along).
This sounds so full of flavour and looks absolutely beautiful too, which can be difficult to get with a soup.
Did you know that I kind of consider you like, part of my family? I make your recipes pretty much daily…and we your name is spoken around our dinner table almost every night. All in praises I must add. My whole family couldn’t thank you enough for all of your awesome recipes! This soup just added to the love for you Mel! SO super good. Definitely going on my list of favorites from your site. Thanks again!
I’m so excited about your allergy listings! Our family has a lot of food allergies and I have been using your site for a few years. It will be great to have all those wonderful recipes in one place! Thanks for taking the time to organize everything for that. It will really be used weekly at our house.
Another great recipe!! The corn salsa is so pretty and such a great way to add some freshness to this soup. I am going to use that salsa on my favorite black bean soup too. Yum. Thanks for all of your work and another delicious recipe 😉
This looks amazing. I will definitely pin this to my Pinterest for later use. Thanks for sharing this amazing recipe.
Vicky, do you have a Walmart nearby? That’s where I get my fire-roasted tomatoes.
Made this for dinner last night…was delicious! Served it with Mel’s cornbread muffins, which were perfect! Thanks, Mel!
Well you managed to make me a tiny bit grateful for the crappy weather headed my way next week. I love how pretty this soup is!
I love this soup! I made it tonight and I’m already thinking of making it again next weekend. I served it with the salsa and also some homemade bacon bits, sour cream, avocado and shredded cheese. Tortilla chips, too. Delish!
I am visiting your site from last few days but I forget to write a comment but today I have made it a point to comment..Your blog is awesome..each and every recipe I love..and here I have spent a lots of time..todays one looks so yummy..thanks for sharing..
Made this last night for dinner. It was easy and so very good. The lime corn salsa was a favorite. Such a fab meal. Served it with chips on the side. By the way: love the new “serve it with ” feature. Well done Mel!!
I have yet to find fire-roasted tomatoes at my local grocery store. What exactly is the difference from regular diced tomatoes? Can you suggest an alternative?
Vicky – Fire roasted are cooked a different way to bring more flavor to the tomatoes. I think they also have a bit of onion and garlic flavors added (but they aren’t spicy at all). Could definitely roast your own tomatoes in the oven (a lot of work) or use diced tomatoes and up the spices a bit to taste.
I made this for dinner last night and followed the exact recipe. Yum!! I served it with Cheese & Bacon Quesadillas. It was a hit and will definitely be made again. Thanks!!
I love fire roasted salsa so I know I would absolutely love this soup!
I am shouting from the rooftops–I got to be Mel’s muse for a day!
This looks so delicious, Mel! The corn salsa really must take this soup over the top! Sadly, are expecting snow on Tuesday. I am going to make this soup on Tuesday and it will be the highlight of my day! 🙂
Looks delicious! I can’t wait to try the corn salsa this summer with fresh corn!
I very rarely make soup at home because hubby doesn’t like soup (only French Onion Soup). I will make chicken noodle soup once in a while.
Mmm. This would be perfect to add to my menu line up. Challenging myself to make at least one soup at week. Shouldn’t be hard since we all love soup and there’s so many awesome varieties out there.
This one looks fab! Pinning.
Thank you for the allergy free list! Our daughter recently found out that she’s allergic to wheat. We’re learning to adapt a lot of things, and fortunately there are a lot of wheat free foods out there, but they’re can be pretty expensive. So it’s nice to have a list of things that we can make ourselves that taste great. And the soup looks delicious too!
Oops! I forgot to congratulate you on your 50,549 likes. You are so deserving of everyone of these likes. And I know 100,000 is right around the corner. 🙂 Hard work, kindness, talent, skill and a giving heart sure pays off!
Thank you, Mel. Looks to be a power packed nutritional soup but 2 cans of fire roasted tomatoes has me shying away. These tomatoes are probably what helps to give it great flavor so using regular tomatoes (with maybe a half can fire roasted) would probably remove a lot of the deliciousness. Hmmm . . .sounds like a wonderful ladies’ get-together food. Thankful there are no allergies in this home but so appreciate the hard work you put within your blog to care for and embrace all of your people.