
This smoky tomato and chipotle soup is bright, warming, and finished with sweet charred corn for extra depth. Creamy Greek yogurt, salty feta, and fresh coriander balance the heat for a satisfying vegetarian bowl.
Heat the rapeseed oil in a large saucepan or casserole over medium heat. Add the chopped onion and cook for about 10 minutes, stirring often, until softened but not browned. Stir in the garlic, ground coriander, and chopped coriander stalks, then cook for 1 minute until fragrant.
Add the chopped tomatoes, vegetable stock, and chipotle chilli paste. Bring to a gentle simmer, then cover and cook over low heat for 20 minutes, stirring occasionally, until the soup tastes rich and the onion is fully tender.
While the soup simmers, bring a saucepan of water to a boil. Cook the corn cobs for 4 minutes, then drain and let them cool just enough to handle. Cut the kernels from the cobs with a sharp knife.
Heat a dry non-stick frying pan over high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until golden and lightly charred in spots.
Taste the soup and adjust the seasoning if needed. Ladle into bowls and top with crumbled feta, Greek yogurt, charred corn, and coriander leaves. Serve hot.
For a smoother soup, blend it before adding the toppings. Use 1/2 tbsp chipotle paste for gentle heat or up to 1 tbsp for a smokier, spicier bowl. Frozen or canned sweetcorn can be used in place of fresh corn; drain well and char it straight in the hot pan. Leftover soup keeps well in the fridge for up to 3 days, but add the toppings just before serving.




