Introduction

This smoky tomato, chipotle, and charred corn soup beautifully combines warmth and spice with fresh, vibrant flavors. It’s a comforting dish perfect for chilly days or when you crave something hearty yet fresh. The addition of charred corn and creamy feta adds delightful texture and depth.

Smoky Tomato, Chipotle & Charred Corn Soup Recipe - Recipe Image

Ingredients

1 tbsp rapeseed oil
1 onion, finely chopped
2 garlic cloves, chopped
2 tsp ground coriander
Small bunch of coriander, stalks chopped and leaves left whole
400g can chopped tomatoes
600ml vegetable stock
1–1½ tbsp chipotle chilli paste
2 corn on the cobs
50g feta, crumbled
4 tbsp fat-free Greek yogurt

Instructions

Step 1: Heat the rapeseed oil in a casserole dish over medium heat. Add the finely chopped onion and fry for about 10 minutes until it begins to soften.
Step 2: Add the chopped garlic, ground coriander, and chopped coriander stalks. Cook for 1 minute, stirring frequently to release the aromas.
Step 3: Stir in the chopped tomatoes, vegetable stock, and chipotle chilli paste. Bring the mixture to a gentle simmer, then cover and cook on low heat for 20 minutes, stirring occasionally.
Step 4: While the soup simmers, bring a pan of water to a boil. Add the corn cobs and cook for 4 minutes. Drain the corn and let it cool slightly.
Step 5: Using a sharp knife, carefully cut the kernels off the cobs. Heat a non-stick frying pan over high heat and add the corn kernels.
Step 6: Fry the corn for 5–7 minutes, stirring occasionally until the kernels are nicely charred.
Step 7: Ladle the soup into bowls. Top each serving with crumbled feta, a spoonful of Greek yogurt, the charred corn kernels, and whole coriander leaves for garnish.

Tips & Variations

For extra smoky flavor, try adding a small amount of smoked paprika alongside the chipotle paste.
You can substitute rapeseed oil with olive oil if preferred.
Use fresh chilli instead of chipotle paste for a sharper heat, adjusting to taste.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally until hot. Avoid reheating the charred corn and toppings until just before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply omit the feta and replace the Greek yogurt with a plant-based alternative like coconut or soy yogurt.

How spicy is the chipotle chilli paste?

Chipotle chilli paste has a moderate smoky heat. Start with 1 tablespoon and adjust according to your spice preference.

Smoky Tomato, Chipotle & Charred Corn Soup Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

This smoky tomato, chipotle, and charred corn soup combines the rich flavors of chipotle chili paste with sweet, charred corn kernels for a comforting and spicy vegetarian soup. Finished with creamy feta and fat-free Greek yogurt, this recipe offers a balanced and delicious meal that’s perfect for any season.

Author: Tara
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 4 servings 1x
Category: Soup
Method: Frying
Cuisine: Mexican-inspired
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

1 tbsp rapeseed oil
1 onion, finely chopped
2 garlic cloves, chopped
2 tsp ground coriander
small bunch of coriander, stalks chopped and leaves left whole
400g can chopped tomatoes
600ml vegetable stock
1–1½ tbsp chipotle chilli paste
2 corn on the cobs
50g feta, crumbled
4 tbsp fat-free Greek yogurt

Instructions

Prepare the base: Heat 1 tablespoon of rapeseed oil in a casserole dish over medium heat. Fry 1 finely chopped onion for 10 minutes until it begins to soften.
Add aromatics: Add 2 chopped garlic cloves, 2 teaspoons ground coriander, and the chopped stalks of a small bunch of coriander. Cook for 1 minute until fragrant.
Simmer the soup: Stir in a 400g can of chopped tomatoes, 600ml vegetable stock, and 1 to 1½ tablespoons of chipotle chili paste. Bring the soup to a simmer, then cover and cook over low heat for 20 minutes, stirring occasionally.
Cook the corn: While the soup simmers, bring a pan of water to a boil. Cook 2 corn cobs for 4 minutes, then drain and let cool slightly.
Char the corn kernels: Using a sharp knife, cut the kernels off the cooled cobs. Heat a non-stick frying pan over high heat. Add the corn kernels and fry for 5 to 7 minutes, stirring occasionally, until the corn is nicely charred.
Serve: Ladle the soup into bowls. Top each serving with crumbled feta, a dollop of fat-free Greek yogurt, the charred corn, and whole coriander leaves for garnish.

Notes

To defrost: Defrost the soup thoroughly before reheating.
To reheat: Warm the soup gently in a pan over low heat for about 8 minutes or until hot, stirring occasionally.
You can adjust the amount of chipotle chili paste to control the soup’s spiciness.
Using fat-free Greek yogurt keeps the dish creamy with lower fat content.

Keywords: smoky tomato soup, chipotle soup, charred corn soup, vegetarian soup, spicy tomato soup, homemade soup