Black Bean Soup With Hot Roast Pepper Cream. Recipe

Name: Black Bean Soup With Hot Roast Pepper Cream.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers, halved, seeds removed; olive oil, for rubbing; 12 red chili pepper, preferably scotch bonnet, seeds removed, chopped; 12 lime, juice only; 3 tablespoons heavy cream; 1 tablespoon sunflower oil or 1 tablespoon peanut oil; 12 ounce butter; 1 onion, roughly chopped; 1 large carrot, finely diced; 1 stick celery, finely diced; 2 garlic cloves, finely chopped; 1 ½ teaspoons ground cumin; 3 ½ cups chicken broth or 3 ½ cups vegetable broth; 3 (14 ounce) cans black beans, drained

Servings: persons

2 red peppers, halved, seeds removed
olive oil, for rubbing
12 red chili pepper, preferably scotch bonnet, seeds removed, chopped
12 lime, juice only
3 tablespoons heavy cream
1 tablespoon sunflower oil or 1 tablespoon peanut oil
12 ounce butter
1 onion, roughly chopped
1 large carrot, finely diced
1 stick celery, finely diced
2 garlic cloves, finely chopped
1 ½ teaspoons ground cumin
3 ½ cups chicken broth or 3 ½ cups vegetable broth
3 (14 ounce) cans black beans, drained

1
For the cream: preheat the oven to 350F Brush the peppers with olive oil inside and out and roast for about 30 minutes, or until completely soft.
2
Put the peppers with their cooking juices into a blender with all the other ingredients for the cream.
3
Blend until smooth.
4
Chill until needed.
5
For the soup: meanwhile, heat the oil and butter in a saucepan over a low-medium heat and add the onion, carrot, celery and garlic.
6
Cook gently for a couple of minutes, then add a generous splash of water and cover with a lid.
7
Sweat the vegetables for about 15 minutes, adding a splash of water when necessary to ensure they dont burn.
8
Remove the lid, add the cumin and cook for a minute to release its lovely aroma, then add the broth and beans.
9
Bring to the boil, then turn down to a simmer.
10
Cook for about 15 minutes.
11
Leave to cool, then whizz in a blender until smooth.
12
Reheat the soup and serve hot with spoonfuls of the cream drizzled on top.

1421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 red peppers, halved, seeds removed, olive oil, for rubbing, 12 red chili pepper, preferably scotch bonnet, seeds removed, chopped, 12 lime, juice only, and more.

Yes, Black Bean Soup With Hot Roast Pepper Cream. falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Soup With Hot Roast Pepper Cream.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions