Black bean soup recipes are a dime a dozen…but! What sets this splendid soup apart is that it has a brothy meets creamy base (versus your standard spiced tomato broth situation). Like my Cashew Cream of Mushroom Soup and Vegan Tortilla Soup with black beans, there is something about a touch of creaminess in soup that makes me crave it like, ten times more. The healthy fats in the cashew cream also add a satiating factor that makes this feel more meal-worthy, ya know? (My husband is positive that soup is not a meal…) Grab your favorite soup pot and let’s do this!
Ingredients
Onion: We’re building flavor staring with flavorful onion sautéed in olive oil. Celery: Another hit of veggie flavor to create a robust broth. You can omit it if you’re a celery hater. Bell pepper: I love the bright pop of color and sweetness that pepper adds. I use red but yellow or orange also work great. Garlic: The more the merrier! Sweet potatoes: Two good-size sweet potatoes or just under 4 cups cubed. No need to peel, unless you want to. Black beans: Use low-sodium if you prefer, and be sure to give them a good rinse in a fine mesh sieve to help digest them easier. Cashews: The key to making creamy vegan soups! I prefer raw for the most neutral flavor, but raw work in a pinch. We’ll soak them in water for easy blending. Vegetable broth: Better Than Bouillon is my go-to. Affordable, lasts forever, and tastes amazing, Spices: Cumin, coriander and a pinch of cayenne add amazing flavor notes. Omit the cayenne for zero heat, or double for extra heat! You could also use a small pinch of red pepper flakes. Lime juice: A little squeeze adds delightful brightness.
Substitute and customize
Making my recipes your your own is always encouraged!
Amp up the veggies: Use whatever you love! Cauliflower, carrots or corn would be great here. You could also stir in a handful of spinach at the end. Make it spicy: Add a diced, seeded jalapeño pepper for extra heat. Make it cheesy: Stir in ½ to 1 cup of shredded cheddar cheese for a more rich soup. Nut free: Omit cashews and stir in ½ cup half and half or heavy cream at the end.
How to make (step by step)
Storing soup (and freezing)
This soup gets even more flavorful as it sits, hooray! Enjoy leftovers for up to 4 days in the refrigerator. Remove soup from heat. Stir in cashew cream and lime juice and add salt to taste. Done! Freeze any extras in a freezer baggie for up to 3 months (lay flat for ideal storage).
I hope you’re as obsessed with this soup as I am!
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