Roasted Corn and Black Bean Soup

This yummy Roasted Corn and Black Bean Soup is made with canned fire-roasted tomatoes and frozen roasted corn. Use a sheet pan to roast the cut bell peppers and the onions or use Trader Joe’s frozen roasted bell peppers instead for a quick option. Plus, you have the option to blend this soup or keep it chunky. Do a chunky versus smooth taste test or blend the soup for those who don't like beans. Enjoy!
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1 large onion, cut into large pieces 4 cloves garlic, peeled 1 tbsp olive oil I (28-oz) Muir Glen or Trader Joe's Fire Roasted Tomatoes or 6 medium tomatoes, quartered 1 bag frozen Roasted Bell Peppers & Onions (Trader Joe’s) or 3 bell peppers, seeded and cut in large pieces 4 cups (32 oz) low-sodium chicken or vegetable stock 1 (15.5-oz) cans black beans (preferably low sodium), drained and rinsed 2 tsp ground cumin 1 tsp chili powder 1 tsp salt 1/2 tsp freshly ground black pepper 1/4 tsp hot pepper sauce (to taste) 3 cups frozen Trader Joe’s Roasted Frozen Corn 1/4 cup chopped cilantro for garnish (optional) 1/4 grated cheddar cheese for garnish (optional)


1) Preheat oven to 400 degrees. Toss the onion, garlic (and tomatoes and bell peppers if using fresh) with the oil in a large bowl, then transfer to baking sheet. Roast until the garlic cloves have softened and edges of the onions are browned, 30 minutes, stirring once after the first 15 minutes.
2) Transfer the roasted onion and garlic to a blender. Add canned fire roasted tomatoes, frozen roasted peppers, about a cup of the broth, beans, cumin, chili powder, salt and pepper to the blender. Blend until smooth. Pour blended mixture and remaining stock into a 4-quart saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes. Stir in corn and hot sauce to taste. Heat through and serve with a garnish of cilantro and cheddar cheese. Enjoy!