Spicy Tomato & Black Bean Soup (vegan)

This Tex-Mex spin on Tomato Soup is a total crowd-pleaser (assuming the crowd can handle some heat). I start with onion, sweet bell pepper and garlic. I then pack on even more flavor with spicy & smoky chipotle powder, cumin, paprika, oregano and green chiles. I round it all out with hearty black beans, sweet corn and tomatoes making for a satisfying, nutrient-dense and delicious soup that’s also super easy to throw together.

Another thing about this soup is that it’s totally customizable. Keep it as a naturally vegan brothy tomato soup or add a cream of choice for a dreamy and ultra-comforting consistency. Either dairy cream or a vegan option work, you make the call. I love creamy soups so I’m almost always going to add the creamy-factor. A simple sunflower seed or cashew cream work beautifully here, as does real heavy cream and full-fat coconut milk. This is also a customizable soup because it pairs perfectly with cooked grains and tasty toppings. Go all out with brown rice, avocado, lime wedges, cilantro and fried corn tortilla strips. Or go simple with quinoa and pico de gallo salsa.

Spicy Tomato & Black Bean Soup


2 tablespoons olive oil
1 large yellow onion, diced
1 large red bell pepper, diced
sea salt, fine grain
5 cloves garlic
1.5 teaspoons ground cumin
1.5 teaspoons dried oregano
1 teaspoon paprika
1/2 teaspoon chipotle powder*
2 14-oz cans black beans, drained/rinsed (2.5 to 3 cups cooked)
2.5 to 3 cups frozen corn, 1 lb (or 2 14-oz cans)
1 14-oz can tomatoes, crushed or diced
1 4-oz can green chiles, I prefer mild or medium
4 cups vegetable stock/broth (reduced-sodium preferred)
3/4 to 1 cup cream of choice, optional*

To Make

In a large pot heat olive oil over medium heat. Add onion, peppers and 1 teaspoon salt. Sauté for 67-8 minutes, stirring occasionally. Reduce heat to medium-low. Add garlic and spices, cumin through chipotle. Cook for another couple minutes, stirring frequently. Add a splash of water if it gets too dry.

Add black beans, corn, tomatoes, green chiles, 1 teaspoon salt and vegetable broth/stock. Bring to a gentle boil and reduce to simmer. Partially cover and simmer for 15-20 minutes. Season with salt to taste.

Allow soup to cool slightly before adding cream, if using. It can be either heavy cream (dairy) or vegan cream of choice (see below for vegan cream options).


Vegan cream – add 1/2 cup raw sunflower seeds or 3/4 cup raw cashews to a small blender. Blend with 1 cup water for sunflower seeds or 2/3 cup water for cashews (or as much water as needed to blend into a smooth cream). You can also use full-fat coconut milk.

Chipotle – chipotle powder is very spicy and packs a punch… 1/2 teaspoon is enough to add lots of spice to this soup. Decrease to 1/4 teaspoon for mild. Increase to 3/4 teaspoon if you love it HOT.

23 thoughts on “Spicy Tomato & Black Bean Soup (vegan)

      1. Delicious! I omitted the oil and blended a cup of the finished soup to add creaminess. Loved it with cilantro and crumbled corn tortillas chips. Thank you for sharing your talents.

        Liked by 1 person

    1. Hi! I used coconut cream and it added a fullness to the flavor but didn’t change it. Hope that helps! I also added some cooked yellow rice and ::chef’s kiss::

      Liked by 1 person

  1. Made this last night with the cashew cream and loved it, but it’s a lot for just me. Do you think it’s okay to freeze the leftovers?


  2. My teenage daughter & I have made this a few times now. Smells great and tastes delish! It has become a regular FAVORITE recipe for us. Thank you!


  3. You mentioned this recipe being for a crowd. I was wondering what the serving size is for this recipe? Making it tonight for some friends and can’t wait to give it a taste!


  4. I made this recipe tonight for my family. It was full of delicious flavors and textures. I topped with avocado and it was so yummy! Definitely recommend this recipe!


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