Salsa Soup

I love salsa. This soup is inspired by salsa and my love for it.


  • 1 pound tomatoes; chopped in half and roasted on a cookie sheet at 400F for about 30 minutes
  • 5 cups miso or veggie broth
  • 1 onion, chopped
  • 3-4 bulbs garlic, minced
  • 1 can black beans
  • 1-2 Jalapeños, seeds removed and chopped finely
  • 2-4 tbsp Cumin
  • Hot sauce to taste
  • Salt and Pepper to taste
  1. Roast the tomatoes in the oven.
  2. Once they are done, fry the onions and garlic with olive oil in a deep pan until they start to soften.
  3. Add the tomatoes, jalapeños, half the black beans and broth.
  4. In an upright blender or food processor blend it in batches until it’s all smooth.
  5. Add the rest of the black beans, cumin, salt and pepper, and spice it up to your liking with the hot sauce.
  6. Heat and serve.

You can serve with a bit of cheese grated and/or tortilla chips broken up over top.

Other ingredients that would probably work (untested):

  • Cilantro; garnish with it or add it chopped up about 2 minutes before you serve the soup
  • Corn; add it after the blender or the same way the black beans were
  • Some salsa!
  • Roast the garlic with the tomatoes
  • Hemp or Sesame Seeds; add just before serving

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