Smoky Black Bean Soup (Printable Version)
Hearty black bean soup with sweet roasted shallots and smoky paprika, perfect for cold days.
# What You'll Need:
→ Vegetables
01 - 6 large shallots, peeled and halved
02 - 2 medium carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 1 red bell pepper, cored, seeded, and diced
05 - 3 cloves garlic, minced
→ Beans
06 - 2 cans (15 oz each) black beans, drained and rinsed
→ Liquids
07 - 4 cups low-sodium vegetable broth
08 - 1 cup water
→ Spices and Seasonings
09 - 2 tablespoons extra-virgin olive oil, divided
10 - 1½ teaspoons smoked paprika
11 - 1 teaspoon ground cumin
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon cayenne pepper (optional)
14 - Kosher salt and freshly ground black pepper, to taste
→ Garnishes
15 - Fresh cilantro, roughly chopped
16 - Lime wedges
17 - Ripe avocado, diced
# How To Make:
01 - Preheat the oven to 400°F. Toss the halved shallots with 1 tablespoon of olive oil and a light seasoning of salt and pepper. Arrange them cut-side down on a rimmed baking sheet and roast for 20–25 minutes until deeply caramelized and fork-tender. Remove from the oven and set aside.
02 - In a large heavy-bottomed soup pot, warm the remaining 1 tablespoon of olive oil over medium heat. Add the diced carrots, celery, and bell pepper. Cook for 5–6 minutes, stirring occasionally, until the vegetables have softened and the edges begin to turn golden.
03 - Add the minced garlic, smoked paprika, ground cumin, dried oregano, and cayenne pepper to the pot. Stir constantly for about 1 minute until the spices are fragrant and lightly toasted, being careful not to let the garlic brown.
04 - Pour in the drained black beans, roasted shallots, vegetable broth, and water. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer, then cover and cook for 30 minutes, stirring occasionally, until the flavors have melded and the beans are very tender.
05 - Remove about 2 cups of the soup and transfer to a blender (or use an immersion blender directly in the pot). Purée until completely smooth, then return the blended portion to the pot and stir to incorporate. This will give the soup a rich, creamy body without any dairy. Taste and adjust the seasoning with salt and pepper as needed.
06 - Ladle the hot soup into warmed bowls. Finish each serving with a scattering of fresh cilantro, a squeeze of lime, and a spoonful of diced avocado. Serve immediately.
# Expert Advice:
01 -
- The roasted shallots transform into something deeply sweet and jammy which balances the smoky spices in a way that feels almost indulgent for a vegan soup.
- Partial blending gives you that velvety creaminess without any dairy and leaves enough texture to keep every spoonful interesting.
- It reheats beautifully for lunch the next day and actually tastes better after sitting overnight in the fridge.
02 -
- Do not skip the step of roasting the shallots cut side down because that direct contact with the hot pan is what creates the caramelization that makes this soup special.
- When blending hot soup in a standing blender never fill it more than halfway and hold the lid down with a towel because hot soup explosions are real and painful.
- This soup thickens considerably as it sits so you may need to add a splash of broth or water when reheating leftovers.
03 -
- If your shallots are small use eight or nine instead of six large ones because the quantity matters more than the size for getting enough roasted sweetness in every bite.
- Let the soup rest off the heat for ten minutes before serving because the flavors settle and marry in a way that makes each spoonful taste more rounded and complete.