Dinner

Smoky Tomato, Chipotle & Charred Corn Soup Recipe

ByJake Silas November 25, 2025November 25, 2025

Introduction

This smoky tomato, chipotle, and charred corn soup is a delightful blend of rich flavors and comforting textures. Perfect for chilly days, it combines smoky heat with sweet, charred corn and creamy toppings for a satisfying meal.

Three white bowls filled with a rich, reddish-brown soup, placed on a white marbled surface. Two bowls have a layered topping of yellow corn kernels and small white cheese pieces, with one topped with fresh green cilantro leaves and the other showing a silver spoon inside. The third bowl contains plain soup without toppings. Nearby are two silver spoons and a clear glass of water. photo taken with an iphone --ar 4:5 --v 7

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 and fry the finely chopped onion for about 10 minutes until it begins to soften.
Step 2: Add the chopped garlic, ground coriander, and chopped coriander stalks, then cook for 1 minute to release the aromas.
Step 3: Stir in the chopped tomatoes, vegetable stock, and chipotle chilli paste. Bring the mixture to a simmer, cover, and cook over low heat for 20 minutes, stirring occasionally.
Step 4: While the soup simmers, bring a pan of water to the boil and cook the corn cobs for 4 minutes. Drain and let them cool slightly.
Step 5: Use a sharp knife to cut the kernels off the corn cobs. Heat a non-stick frying pan over high heat, add the corn kernels, and fry for 5-7 minutes until charred, stirring occasionally.
Step 6: Ladle the hot soup into bowls and top each with crumbled feta, a dollop of Greek yogurt, the charred corn kernels, and coriander leaves.

Tips & Variations

For extra smoky depth, try adding a smoked paprika pinch along with the ground coriander.
Use fresh chipotle peppers in adobo for a more intense flavor if you prefer.
Substitute feta with goat cheese for a creamier texture.
Add a squeeze of lime juice before serving to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup in a pan over low heat until hot. If frozen, defrost thoroughly before reheating, then warm through in a pan for about 8 minutes.

How to Serve

The image shows three white bowls of red soup with different toppings on a white marbled surface. The bowl on the left front is filled with red soup topped with yellow corn kernels, white cheese crumbles, and green cilantro leaves. The bowl on the right front holds red soup topped with yellow corn, white cheese, and a silver spoon inside it. The third bowl in the back contains plain red soup without toppings. Two silver spoons lay on the white marbled surface in front of the bowls. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply omit the feta and Greek yogurt or replace them with vegan alternatives like plant-based cheese and coconut yogurt.

What can I use if I don’t have chipotle chilli paste?

If you don’t have chipotle paste, you can substitute it with a mix of smoked paprika and a little chili powder to mimic the smoky heat, adjusting amounts to taste.