Black Bean Bisque


If cooking is a foreign language to you but you’re up for experimenting in the kitchen, I vote trying all things soup! Soups can be quite easy and delicious, especially recipes that take well-cooked, chopped ingredients to the blender for a creamy spin. From broccoli cheeze to corn chowder to tomato bisque, I use the cook and blend “method” for soup creation all the time. In the name of shelf cooking I’ve added a creamy black bean bisque to my Souper Toolkit. If you like awful food puns and smooth, protein- and fiber-rich soups, check out my recipe below!

Serves: 6-8


  • 3 cups black beans (cooked from dried or canned)
  • 4-6 cups vegetable broth (homemade, store-bought, or bouillon)
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1/2 can crushed tomatoes
  • 1 small-medium onion, diced
  • 3 cloves garlic, diced
  • 1 Tablespoon olive oil
  • 1 teaspoon each: smoked paprika, cumin, onion powder, garlic powder, salt, and pepper


  1. In a medium soup pot, begin to saute carrot, celery, onion, and garlic until soft. This should take about 5-7 minutes on low-medium heat.
  2. Add tomatoes, black beans, and seasonings to the pot and allow to cook for a few minutes, stirring occasionally.
  3. Pour in broth. Start with 4 cups. Bring to boil. Reduce to simmer. Cover and allow to cook for 15 minutes.
  4. Remove from heat and allow to cool.
  5. Blend: add contents to blender or opt for the immersion blender. Blend until smooth.
  6. Add more broth if thinner soup desired.

Serving Tips:

  • With crunchy tortilla chips or over rice or potatoes.
  • Top with avocado chunks, pepitas, vegan cheese, and/or vegan sour cream.

I'd LOVE to know what you think! Leave some love below.