Black Bean Soup with Cilantro Cream
Cozy up with a bowl of this flavorful Black Bean Soup with Cilantro Cream, a hearty and wholesome meal that seamlessly blends rich smoky spices with fresh, zesty toppings. This quick and easy recipe features tender black beans simmered with aromatic vegetables, earthy cumin, and smoked paprika, then finished with a squeeze of fresh lime juice for a bright, tangy kick. What truly elevates this soup is the creamy, herbaceous cilantro cream—a delightful topping made by blending sour cream with fresh cilantro that adds a luxurious texture and vibrant flavor. Perfect for a weeknight dinner or meal prep, this comforting soup is as delicious as it is nutritious, with minimal prep time and a naturally gluten-free, protein-packed base. Serve it steaming hot with a garnish of chopped cilantro and an extra dollop of cilantro cream for a picture-perfect and satisfying dish!
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Recipe Information
Ingredients
- 4 cups Black beans (canned, drained and rinsed)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (chopped)
- 4 cloves Garlic (minced)
- 1 medium Carrot (peeled and diced)
- 2 stalks Celery (diced)
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 4 cups Vegetable broth
- 1 cup Tomatoes (diced, canned or fresh)
- 2 tablespoons Lime juice (freshly squeezed)
- 0.5 cup Fresh cilantro (chopped, for serving)
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro (for cilantro cream)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, diced carrot, and diced celery. Saute for 5-7 minutes until softened.
Stir in the cumin and smoked paprika, cooking for 1 minute to release the spices' aromas.
Add the black beans, vegetable broth, and diced tomatoes to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25 minutes, stirring occasionally.
While the soup cooks, prepare the cilantro cream. Blend the sour cream and 1/4 cup of fresh cilantro together until smooth. Set aside.
Once the soup has simmered, use an immersion blender to puree part of the soup to your desired consistency. Alternatively, transfer 2 cups of the soup to a blender, puree, and return it to the pot.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with fresh cilantro and a dollop of cilantro cream.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6666 mg | 290% | |
| Total Carbohydrate | 259.6 g | 94% | |
| Dietary Fiber | 81.5 g | 291% | |
| Total Sugars | 32.8 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 702 mg | 54% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 5646 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
