Black Bean Tomato Soup with Cilantro Lime Cream
Cozy up with a bowl of smoky, hearty Black Bean Tomato Soup with Cilantro Lime Cream, a vibrant dish that’s as nutritious as it is delicious. Featuring a base of fire-roasted tomatoes, black beans, and aromatic vegetables like onion, carrot, and celery, this soup is infused with bold flavors from cumin, smoked paprika, and oregano. A partially blended texture provides a delightful mix of smoothness and chunkiness, making it satisfying for all palates. What elevates this soup to the next level is the tangy cilantro lime cream, a luscious topping made with sour cream, fresh cilantro, and zesty lime juice. Ready in just 45 minutes, this plant-based meal is perfect for busy weeknights and can be paired with crusty bread or tortilla chips for the ultimate comfort food experience. Whether you're looking for a gluten-free dinner or a flavorful soup packed with plant-based protein, this recipe checks all the boxes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 1 medium (diced) carrot
- 1 diced celery stalk
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 14-ounce can fire-roasted diced tomatoes
- 2 15-ounce cans (drained and rinsed) black beans
- 4 cups vegetable broth
- 1 bay leaf
- 0.5 cup (chopped, plus extra for garnish) fresh cilantro
- 2 tablespoons lime juice
- 0.5 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, diced carrot, and diced celery to the pot. Sauté for 5-6 minutes until softened.
Stir in the ground cumin, smoked paprika, and dried oregano. Cook for 1 minute, stirring frequently, to toast the spices.
Add the fire-roasted diced tomatoes, black beans, vegetable broth, and bay leaf. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
Remove the bay leaf and use an immersion blender to blend the soup partially, leaving some texture. If you prefer a smoother soup, blend completely.
Season the soup with salt and ground black pepper to taste. Adjust seasonings if needed.
To make the cilantro lime cream, combine the sour cream, chopped cilantro, and lime juice in a small bowl. Mix well.
Serve the soup hot, topped with a dollop of cilantro lime cream and a sprinkle of fresh cilantro for garnish.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 6052 mg | 263% | |
| Total Carbohydrate | 177.0 g | 64% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 34.0 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1217 mg | 26% | |
*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.
