Smoky Black Bean & Charred Poblano Soup

A Bowl of Deep, Roasted Flavor

Imagine lifting a spoonful of rich, velvety black bean soup, infused with the deep smokiness of fire-roasted poblanos and the warmth of cumin and paprika. Each bite carries the gentle heat of charred chiles, the earthiness of black beans, and the bright, zesty finish of fresh lime. It’s the kind of dish that wraps around you like a blanket, deeply satisfying yet light enough to enjoy any time of year.

This isn’t just any black bean soup—it’s layered with flavor, built from the simplest pantry ingredients but tasting like it’s been simmering all day. Perfect for chilly nights, quick lunches, or whenever you need comfort in a bowl with a little kick.

And the best part? It’s naturally gluten-free, dairy-free, and packed with fiber and protein, making it a nourishing meal that doesn’t compromise on bold, smoky flavor.

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 poblano peppers
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp dried oregano
• 1 (14.5 oz) can fire-roasted tomatoes
• 3 cups cooked black beans (or 2 cans, drained and rinsed)
• 4 cups vegetable or chicken broth
• 1 tbsp apple cider vinegar or lime juice
• Salt & black pepper, to taste

Optional Garnishes:

• Fresh cilantro, chopped
• Sliced avocado
• Crumbled cotija or feta cheese
• Lime wedges
• Crispy tortilla strips

Instructions

Step 1: Char the Poblanos

1. Stovetop method: Place the poblano peppers directly over a gas flame, turning with tongs until blackened on all sides (about 5 minutes).
2. Oven method: Broil poblanos on a baking sheet for 5-7 minutes, turning halfway until blistered.
3. Transfer the charred poblanos to a bowl and cover with a lid or plastic wrap for 5 minutes to steam.
4. Peel off the blackened skin, remove the seeds, and dice the flesh.

Step 2: Build the Flavor Base

5. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 3-4 minutes.
6. Stir in the garlic, smoked paprika, cumin, and oregano. Cook for 30 seconds until fragrant.

Step 3: Simmer the Soup

7. Add the fire-roasted tomatoes, black beans, broth, and diced poblano peppers.
8. Bring to a simmer, cover, and cook for 20-25 minutes to let the flavors meld.
9. Stir in the apple cider vinegar or lime juice to brighten the flavors.
10. Taste and adjust seasoning with salt and pepper as needed.

Step 4: Blend (Optional)

11. For a chunky soup, serve as is.
12. For a creamier texture, blend half the soup using an immersion blender or transfer half to a blender and puree until smooth before returning to the pot.

Serving & Pairing Ideas

• As a meal: Serve with warm tortillas, crusty bread, or a side of rice.
• As a side: Pair with grilled cheese, quesadillas, or a simple salad.
• Make it heartier: Add shredded chicken, cooked quinoa, or roasted sweet potatoes.
• Make it spicier: Stir in a diced chipotle pepper or a dash of hot sauce.

Storage & Meal Prep

• Store: Keep in an airtight container in the fridge for up to 5 days.
• Freeze: Freezes well for up to 3 months.
• Reheat: Warm on the stovetop over low heat, adding a splash of broth if needed.

Applicable Diets

• Gluten-Free – Naturally gluten-free, just check your broth.
• Dairy-Free – Made without dairy (unless garnishing with cheese).
• Vegan – Use vegetable broth and skip any non-vegan toppings.
• High-Fiber – Packed with fiber from black beans.
• Protein-Packed – Can be boosted with quinoa, chicken, or extra beans.

Final Thoughts

This Smoky Black Bean & Charred Poblano Soup is the perfect balance of rich, smoky, and bright flavors, making it a go-to for an easy weeknight meal or a meal-prep staple. Simple ingredients, big flavor, and plenty of ways to customize—it’s a recipe that belongs in every kitchen!