Smoky Tomato, Chipotle & Charred Corn Soup Recipe
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.
- 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
