Roasted Tomato and Black Bean Soup with Corn and Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove pot from heat. Use an immersion blender to puree soup until smooth (or transfer to a blender in batches).
  5. 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.

Frequently asked questions

How long does Roasted Tomato and Black Bean Soup with Corn and Avocado take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Tomato and Black Bean Soup with Corn and Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Roasted Tomato and Black Bean Soup with Corn and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Tomato and Black Bean Soup with Corn and Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Tomato and Black Bean Soup with Corn and Avocado vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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