If you’re craving a hearty soup that feels like a warm hug on a chilly day, the Roasted Sweet Potato and Black Bean Soup Recipe is an absolute must-try. The natural sweetness of roasted sweet potatoes perfectly balances the earthiness of black beans, while warming spices like cumin and chili powder add a gentle kick. Creamy and comforting, this vibrant soup is not only packed with flavor but also nourishing and easy to prepare, making it an ideal weeknight dinner or cozy lunch option.
Ingredients You’ll Need
This recipe keeps things simple, allowing each ingredient to shine and contribute something special—from the silky texture of sweet potatoes to the smoky depth of spices. Every element plays a part in creating that satisfying bowl of soup you’ll want to savor again and again.
- 2 large sweet potatoes, peeled and cubed: Roasting intensifies their natural sweetness and creates a velvety base for the soup.
- 1 tablespoon olive oil: Helps roast the potatoes to golden perfection and softens the aromatics.
- 1 onion, chopped: Adds a subtle sweetness and depth once sautéed.
- 2 cloves garlic, minced: Gives the soup a fragrant, savory backbone.
- 1 can (15 ounces) black beans, rinsed and drained: Provides protein and a creamy texture that complements the sweet potatoes beautifully.
- 4 cups vegetable broth: Creates a flavorful, rich liquid base that brings everything together.
- 1 teaspoon ground cumin: Introduces an earthy warmth that ties the flavors harmoniously.
- 1/2 teaspoon chili powder: Adds just the right amount of gentle heat without overpowering the dish.
- Salt and pepper to taste: Essential seasonings that enhance all the other flavors.
- Optional: fresh cilantro for garnish: Brightens the finished soup with a fresh herbal note.
How to Make Roasted Sweet Potato and Black Bean Soup Recipe
Step 1: Roast the Sweet Potatoes
Begin by preheating your oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with olive oil, making sure each piece is lightly coated. Spread them evenly on a baking sheet for even roasting. Roast for about 20 to 25 minutes, or until tender and slightly caramelized. This roasting step is key to unlocking their natural sweetness and developing a deeper flavor that makes this soup stand out.
Step 2: Sauté Aromatics
While the sweet potatoes roast, heat a bit of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent—this usually takes about 5 minutes. Then stir in the minced garlic and cook for one more minute until fragrant. These aromatics form the flavorful foundation for your soup, layering in sweetness and richness.
Step 3: Combine and Simmer
Once the sweet potatoes are perfectly roasted, add them along with the rinsed black beans, vegetable broth, ground cumin, chili powder, salt, and pepper into the pot. Stir everything together and bring the mixture to a boil. Then reduce the heat and let it simmer gently for about 15 minutes. This simmering time lets all the flavors meld beautifully and the soup thicken slightly, giving you that comforting, creamy texture without any cream.
Step 4: Blend (Optional) and Serve
If you prefer a smoother soup, you can use an immersion blender directly in the pot to puree some or all of the soup. Otherwise, leaving it chunky gives lovely texture and bite from the sweet potatoes and beans. Adjust seasoning to taste before ladling into bowls and preparing for serving.
How to Serve Roasted Sweet Potato and Black Bean Soup Recipe
Garnishes
A sprinkle of fresh cilantro on top of your soup is like adding sunshine to your bowl—bright, fresh, and herbaceous. You might also enjoy a dollop of sour cream or Greek yogurt for a little creamy tang or a few crunchy tortilla strips for some delightful texture contrast. These thoughtful touches elevate the experience without overwhelming the soup’s natural flavors.
Side Dishes
This soup pairs wonderfully with a simple green salad dressed with a citrus vinaigrette to balance the warm and hearty flavors. Crusty bread or warm corn tortillas are also fantastic for dipping and soaking up every flavorful spoonful. For a more substantial meal, serve alongside quinoa or brown rice to add even more wholesome goodness.
Creative Ways to Present
Serve the soup in vibrant bowls to highlight its gorgeous orange hue or layer it in clear glasses for a trendy appetizer presentation at your next gathering. You can even create small shooter glasses topped with cilantro and a tiny crouton for a playful, bite-sized version. No matter how you present it, this Roasted Sweet Potato and Black Bean Soup Recipe is sure to impress and delight.
Make Ahead and Storage
Storing Leftovers
Got leftovers? No problem. Store your soup in an airtight container in the refrigerator, and it will keep beautifully for up to 4 days. The flavors often meld and deepen after resting overnight, so your second-day soup might just taste even better!
Freezing
This soup freezes wonderfully, making it ideal for batch cooking. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. When you’re ready, simply thaw overnight in the fridge and reheat gently on the stove.
Reheating
Reheat your soup on the stovetop over medium heat, stirring occasionally to ensure it warms evenly. If the soup has thickened too much after refrigeration or freezing, add a splash of vegetable broth or water to loosen it up. Taste and adjust seasonings if needed to bring it back to perfect balance.
FAQs
Can I make this soup vegan?
Yes! This recipe is naturally vegan, using vegetable broth and no animal products. Just be sure to choose a vegetable broth that suits your preferences, and skip any non-vegan garnishes.
What can I substitute for black beans?
If you’re not a fan of black beans or simply don’t have any on hand, pinto beans or kidney beans make excellent substitutes. They will provide a similar texture and protein content without altering the overall flavor too much.
Is it necessary to roast the sweet potatoes first?
Roasting the sweet potatoes is what really enhances their natural sweetness and adds a slightly caramelized flavor. While you could boil them instead, roasting creates a richer, more complex soup.
Can I add other vegetables to this soup?
Absolutely! Feel free to toss in diced carrots or bell peppers when sautéing the onion and garlic. Spinach or kale stirred in at the end can add vibrant color and extra nutrients, too.
How spicy is this soup?
This soup has a mild warmth thanks to the chili powder. If you prefer a spicier kick, add a pinch of cayenne pepper or some diced jalapeño when cooking the onions.
Final Thoughts
There’s something so satisfying about a bowl of warm, flavorful soup that feels both nourishing and indulgent, and this Roasted Sweet Potato and Black Bean Soup Recipe delivers just that. It’s easy enough for weeknight dinners but impressive enough to serve guests. I truly hope you enjoy making it, sharing it, and most importantly, savoring every delicious spoonful.
Print
Roasted Sweet Potato and Black Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and flavorful roasted sweet potato and black bean soup that combines the natural sweetness of roasted sweet potatoes with hearty black beans and warming spices. This easy-to-make soup is perfect for a nutritious weeknight meal and can be garnished with fresh cilantro for an added burst of freshness.
Ingredients
Veggies
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
Pantry Items
- 1 tablespoon olive oil
- 1 can (15 ounces) black beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Optional Garnish
- Fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Toss the peeled and cubed sweet potatoes with olive oil until evenly coated, then spread them out on a baking sheet in a single layer.
- Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even roasting.
- Sauté Onions: While the potatoes roast, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Combine Ingredients: Add the roasted sweet potatoes, rinsed black beans, vegetable broth, ground cumin, chili powder, salt, and pepper to the pot. Stir well to combine all the flavors.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes to allow the flavors to meld together.
- Serve: Ladle the warm soup into bowls and garnish with fresh cilantro if desired. Serve immediately for a cozy and nutritious meal.
Notes
- You can adjust the thickness of the soup by adding more or less vegetable broth.
- For a creamier texture, blend part of the soup using an immersion blender before serving.
- To make it spicier, add a pinch of cayenne pepper or fresh chopped jalapeño.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.
- This soup is naturally gluten-free and vegetarian.
