If you’re craving a cozy bowl of comfort food that bursts with flavor and wholesome goodness, this Roasted Sweet Potato and Black Bean Soup Recipe is exactly the soul-nourishing dish you need. Creamy roasted sweet potatoes blend effortlessly with hearty black beans, seasoned beautifully with warming spices and a splash of tangy lime juice. This soup strikes the perfect balance between satisfying texture and vibrant Southwestern-inspired flavors, making it a go-to recipe whether you’re welcoming fall evenings or seeking a simple yet impressive weeknight meal.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that come together to create a symphony of flavor and texture. Each component plays a vital role from the caramel sweetness of the potatoes to the earthy depth of the black beans and the smoky warmth of the spices.
- 2 medium sweet potatoes (peeled and cubed): Roasting these brings out their natural sweetness and adds a lovely caramelized depth.
- 1 tablespoon olive oil: Used for roasting and sautéing, it adds richness and helps enhance flavors.
- 1 medium onion (chopped): Provides a savory base and sweetness once softened.
- 3 cloves garlic (minced): Adds aromatic warmth and depth to the soup.
- 1 teaspoon ground cumin: A key spice delivering earthy, smoky notes essential for that Southwestern flair.
- 1/2 teaspoon smoked paprika: Intensifies the smoky aroma and adds a subtle heat without overpowering.
- 1/4 teaspoon chili powder (optional): For a mild kick that elevates the overall spice profile.
- 4 cups vegetable broth: Brings everything together while keeping the soup light but flavorful.
- 1 can (15 oz) black beans (drained and rinsed): Adds protein, fiber, and a satisfying heartiness to the soup.
- 1/2 cup canned diced tomatoes (with juice): Introduces tangy brightness and a subtle acidity.
- Salt and black pepper to taste: Essential for balancing flavors perfectly.
- Juice of 1 lime: Provides a fresh, zesty finish that lifts the whole dish.
- Fresh cilantro and avocado for garnish (optional): Adds freshness and creaminess, making each spoonful feel luxurious.
How to Make Roasted Sweet Potato and Black Bean Soup Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Toss those cubed sweet potatoes with a drizzle of olive oil, a pinch of salt, and freshly ground black pepper. Spread them evenly on a baking sheet and roast for about 25 to 30 minutes until they’re tender and boast gorgeous caramelized edges. This roasting step is the magic that elevates the soup’s natural sweetness and flavor complexity.
Step 2: Sauté the Aromatics
While the sweet potatoes are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s translucent and soft, about 4 to 5 minutes. Next, toss in the minced garlic, ground cumin, smoked paprika, and optional chili powder. Stir continuously for about a minute until the spices become fragrant, releasing an enticing aroma that fills your kitchen.
Step 3: Combine and Simmer
To your pot, add the roasted sweet potatoes, drained black beans, diced tomatoes along with their juice, and the vegetable broth. Stir everything together and bring the soup to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing all the flavors to mingle and deepen—this is where the magic really happens.
Step 4: Puree for Perfect Texture
For a soup that’s creamy yet hearty, use an immersion blender to puree about half of the soup right in the pot. Alternatively, transfer half the soup to a blender, pulse until smooth, and stir the mixture back into the pot. This step gives you a luscious, velvety texture without losing the satisfying chunkiness of the beans and sweet potatoes.
Step 5: Finish with Lime and Seasoning
Stir in the fresh lime juice to brighten the flavors, making every bite feel fresh and tangy. Taste your soup and add salt or pepper as needed. Your Roasted Sweet Potato and Black Bean Soup Recipe is now ready to bring warmth and deliciousness to your table!
How to Serve Roasted Sweet Potato and Black Bean Soup Recipe
Garnishes
Don’t underestimate the power of garnishes—they add vibrant color, contrast, and an extra layer of flavor. A handful of freshly chopped cilantro brings a refreshing, herbal note, while diced avocado adds creaminess that perfectly balances the spices. For an indulgent touch, a dollop of sour cream or Greek yogurt can also be heavenly.
Side Dishes
This soup pairs beautifully with rustic crusty bread or warm corn tortillas for dipping, making each spoonful feel extra special. For a heartier meal, consider serving it alongside a fresh salad with zingy vinaigrette to complement the richness of the soup.
Creative Ways to Present
Try serving the soup in charming individual mugs or mini cauldrons for a cozy presentation. You can sprinkle toasted pepitas or crushed tortilla chips on top for an unexpected crunch that adds texture and visual appeal. These small touches transform a simple bowl of soup into something memorable.
Make Ahead and Storage
Storing Leftovers
This Roasted Sweet Potato and Black Bean Soup Recipe keeps exceptionally well in the refrigerator for up to four days. Store it in an airtight container to preserve freshness and flavor, making it an easy grab-and-go option for busy days.
Freezing
If you want to enjoy this soup later, it freezes beautifully. Portion it out into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. It’s perfect for meal prepping—just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a splash of water or broth to loosen it up. Microwaving works too—just heat in short intervals, stirring in between to maintain even warmth.
FAQs
Can I make this soup vegan or vegetarian?
Absolutely! This recipe is naturally vegan and gluten-free, relying on vegetable broth and plant-based ingredients throughout, making it perfect for a variety of dietary preferences.
Can I use dried black beans instead of canned?
You can, but be sure to soak and cook the dried beans fully before adding them to the soup as canned beans save time and maintain a pleasant texture.
How spicy is the soup with the chili powder?
The chili powder provides a gentle warmth rather than intense heat, but you can always adjust the amount or omit it based on your spice tolerance.
Is it possible to make this soup thicker or thinner?
Yes! To thicken, puree more of the soup or add cooked quinoa or beans. To thin it out, simply add more broth or water until you reach your desired consistency.
Can I add protein to this soup?
Definitely! While black beans already provide protein, you can add cooked quinoa or shredded chicken for an extra protein boost that keeps you fuller longer.
Final Thoughts
This Roasted Sweet Potato and Black Bean Soup Recipe has a special way of warming you from the inside out, combining comforting textures with layers of rich, vibrant flavors that feel like a hug in a bowl. Whether you’re new to cooking with sweet potatoes or a seasoned soup lover, this recipe is sure to become a staple in your home. So, gather your ingredients and give it a try—you’ll be so glad you did!
Print
Roasted Sweet Potato and Black Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Southwestern-Inspired
- Diet: Vegan, Gluten Free
Description
This Roasted Sweet Potato and Black Bean Soup is a hearty, flavorful, and nutritious vegan soup featuring caramelized sweet potatoes, protein-packed black beans, and a blend of smoky spices. Perfect as a comforting fall meal, it combines roasting and stovetop cooking to develop deep, rich flavors and a satisfying texture.
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup canned diced tomatoes with juice
- Fresh cilantro for garnish (optional)
- Avocado for garnish (optional)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional)
- Salt and black pepper to taste
- Juice of 1 lime
Pantry
- 1 tablespoon olive oil (plus a little more for roasting sweet potatoes)
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
Instructions
- Roast Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until they are tender and slightly caramelized.
- Sauté Aromatics: While the sweet potatoes roast, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent. Add minced garlic, ground cumin, smoked paprika, and chili powder if using, cooking for an additional minute until fragrant.
- Combine Ingredients and Simmer: Add the roasted sweet potatoes to the pot along with the black beans, diced tomatoes (with juice), and vegetable broth. Stir to combine, then bring the mixture to a simmer and cook uncovered for 10 minutes to allow the flavors to meld.
- Puree Soup for Texture: Use an immersion blender directly in the pot to puree part of the soup until it reaches your desired consistency. Alternatively, transfer half the soup to a blender, puree until smooth, then return it to the pot. This creates a thick and creamy texture while leaving some beans and vegetables whole.
- Finish and Serve: Stir in the fresh lime juice and adjust salt and pepper to taste. Serve the soup hot, garnished with chopped fresh cilantro and diced avocado if desired, or a dollop of sour cream for extra creaminess.
Notes
- For extra protein, stir in cooked quinoa or shredded chicken before serving.
- This soup keeps well and can be refrigerated for up to 4 days or frozen for longer storage.
- Adjust chili powder to your preferred level of heat or omit for a milder flavor.
- Use fresh lime juice for the brightest flavor; bottled lime juice is a less preferable substitute.
