Fire Roasted Tomato and Black Bean Soup

A quick note before we talk about this soup: over there in the sidebar, you’ll notice a nifty new widget that will take you to a clickable listing of all the gluten-free (and easily gluten-free adaptable), dairy-free, and egg-free recipes on my site. Hopefully this will help those of you navigating the world of food allergies! It is a work in progress as I continue to add other allergy-friendly tags but I think it is a good start.

Now, on to today’s recipe.

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 ServeTortilla 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

Fire Roasted Tomato and Black Bean Soup

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

Yield: Serves 4-6

Fire-Roasted Tomato and Black Bean Soup with Fresh Salsa

I have this soup categorized as gluten-free so take care to read labels on chicken broth to make sure the broth you are buying truly is gluten-free. If you are using fresh corn kernels in the salsa, make sure the corn has been steamed/cooked before using as fresh, uncooked corn kernels won't be very tasty.


  • 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 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Squeeze of fresh lime juice, a couple teaspoons
  • Salsa:
  • 1/2 cup finely chopped red onion
  • 1 clove garlic, finely minced or pressed
  • 1 cup fresh or frozen corn kernels (thawed if frozen)
  • 1/2 cup chopped red pepper
  • 1/4 cup chopped cilantro
  • Squeeze of fresh lime juice
  • Salt and pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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!)

25 Responses to Fire-Roasted Tomato and Black Bean Soup with Fresh Corn Salsa

  1. kt says:

    My family loved this soup. I didn’t puree it. We all agreed the salsa would be good as a standalone salad as well.

  2. Sarah says:

    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.

  3. db says:

    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).

  4. Corina says:

    This sounds so full of flavour and looks absolutely beautiful too, which can be difficult to get with a soup.

  5. Clarissa Meegan says:

    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!

  6. Megan Mayo says:

    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.

  7. Shandra says:

    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 😉

  8. Alisia says:

    This looks amazing. I will definitely pin this to my Pinterest for later use. Thanks for sharing this amazing recipe.

  9. Julia says:

    Vicky, do you have a Walmart nearby? That’s where I get my fire-roasted tomatoes.

  10. Jill says:

    Made this for dinner last night…was delicious! Served it with Mel’s cornbread muffins, which were perfect! Thanks, Mel!

  11. Cammee says:

    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!

  12. Carrie says:

    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!

  13. Ranita Sinha says:

    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..

  14. Mamalala says:

    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!!

  15. Vicky says:

    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?

    • Mel says:

      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.

  16. Sharon K says:

    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!!

  17. I love fire roasted salsa so I know I would absolutely love this soup!

  18. Lindsey R says:

    I am shouting from the rooftops–I got to be Mel’s muse for a day!

  19. Kim in MD says:

    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! 🙂

  20. YD says:

    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.

  21. 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.

  22. Soonhee says:

    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!

  23. Sheila says:

    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!

  24. Sheila says:

    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.

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