Roasted Tomato and Black Bean Soup with Corn and Avocado

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, hearty soup featuring charred tomatoes and black beans simmered with corn and avocado crema for a refreshing yet satisfying meal. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 60 minutes, pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Mexican cuisine 250 cal/serving

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Ingredients

2 tbsp olive oil
1, finely chopped onion
3 cloves, minced garlic
1, diced red bell pepper
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can, rinsed and drained black beans
4 cups vegetable broth
1 cup corn kernels
1 tsp cumin
1/2 tsp chili powder
1, diced avocado
1/4 cup, chopped cilantro
to taste salt
to taste pepper

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Instructions

Step 1: Preheat oven to 400°F (204°C). Toss diced red bell pepper and 1/2 cup chopped onion with 1 tbsp olive oil on a baking sheet. Roast for 20 minutes until tender and charred.
Step 2: Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add remaining chopped onion and minced garlic, cooking for 3 minutes until softened and fragrant.
Step 3: Stir in diced tomatoes (with juice), black beans, vegetable broth, 1 tsp cumin, 1/2 tsp chili powder, and roasted bell pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Step 4: Remove pot from heat. Use an immersion blender to puree soup until smooth (or transfer to a blender in batches).
Step 5: Return soup to pot, stir in corn kernels, and heat gently for 5 minutes until corn is tender. Season with salt and pepper. Serve hot, topped with diced avocado and 1/4 cup chopped cilantro.