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Creamy Avocado Black Bean Tomato Bisque Recipe

Creamy Avocado Black Bean Tomato Bisque

A velvety tomato and black bean bisque finished with ripe avocado, lime juice, and cream or unsweetened full-fat coconut milk. Serve it hot with fresh, crunchy, and tangy garnishes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive oil
  • 1 medium onion, about 1 1/2 cups Medium yellow onion, finely diced
  • 3 cloves Garlic cloves, minced
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Smoked paprika or chili powder
  • 1 28-ounce can Crushed or diced tomatoes, preferably fire-roasted
  • 4 cups Low-sodium vegetable or chicken broth
  • 2 15-ounce cans Black beans, drained and rinsed
  • 1 large avocado Large ripe avocado, peeled and pitted
  • 1/2 cup Heavy cream, half-and-half, or unsweetened full-fat coconut milk
  • 1 tablespoon Fresh lime juice
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Garnishes
  • As desired Diced avocado, fresh cilantro, sour cream or Mexican crema, lime wedges, crumbled queso fresco, tortilla strips, or toasted pumpkin seeds

Method
 

Step-by-Step
  1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent but not browned.
  2. Add the minced garlic, cumin, and smoked paprika or chili powder. Stir constantly for about 30 seconds, just until the garlic is fragrant and the spices coat the onion.
  3. Pour in the tomatoes and broth, then add the drained black beans. Bring the mixture to a simmer, partially cover the pot, and cook for 20 to 25 minutes so the tomatoes and beans can develop flavor.
  4. Remove the pot from the heat and add the avocado and lime juice. Blend with an immersion blender until smooth, or blend carefully in batches in a countertop blender with the vent open and the lid covered with a kitchen towel.
  5. Stir in the heavy cream, half-and-half, or unsweetened full-fat coconut milk. Return the bisque to low heat only if necessary, and do not boil after adding the dairy or avocado.
  6. Taste and adjust with more kosher salt, black pepper, or lime juice. Ladle into bowls and finish with your desired garnishes before serving hot.

Notes

For a more textured soup, reserve about 1 cup of the black beans before blending and stir them into the finished bisque. Add avocado after removing the pot from the heat, and never boil the soup after adding avocado or dairy. Fire-roasted tomatoes add extra depth; for more smoky heat, use a small amount of chipotle powder or 1 minced canned chipotle pepper.