Description
A vibrant and smoky tomato soup enhanced with chipotle chili paste and charred corn kernels. This comforting soup combines the sweetness of corn with the smoky heat of chipotle and the freshness of coriander, finished with creamy crumbled feta and fat-free Greek yogurt for a deliciously balanced flavor.
Ingredients
Scale
Soup Base
- 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
Charred Corn
- 2 corn on the cobs
Toppings
- 50g feta, crumbled
- 4 tbsp fat-free Greek yogurt
Instructions
- Prepare the base: Heat the rapeseed oil in a casserole dish over medium heat. Add the finely chopped onion and fry gently for 10 minutes until it starts to soften.
- Add aromatics: Stir in the chopped garlic, ground coriander, and chopped coriander stalks. Cook for 1 minute to release the flavors.
- Add liquids and simmer: Mix in the canned chopped tomatoes, vegetable stock, and chipotle chilli paste. Bring the mixture to a simmer, cover the casserole, and cook over low heat for 20 minutes, stirring occasionally.
- Cook the corn: While the soup simmers, bring a large pan of water to a boil and cook the corn cobs for 4 minutes. Remove from water, drain, and let cool slightly.
- Char the corn: Using a sharp knife, cut the kernels off the cooled corn cobs. Heat a non-stick frying pan over high heat, add the corn kernels, and fry for 5–7 minutes, stirring occasionally until the kernels are nicely charred.
- Serve: Ladle the soup into bowls and top with crumbled feta, fat-free Greek yogurt, charred corn kernels, and whole coriander leaves for garnish.
Notes
- For defrosting and reheating, thaw thoroughly then warm through gently in a pan over low heat for about 8 minutes or until heated through.
- Adjust the amount of chipotle chili paste to your preferred heat level.
- Use fresh corn on the cob for the best flavor and texture.
- Fat-free Greek yogurt adds creaminess without extra fat.
- This soup can be made in advance and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: smoky tomato soup, chipotle soup, charred corn soup, vegetarian soup, spicy tomato soup, healthy soup recipe, Greek yogurt topping, feta cheese soup
