Smoky Chipotle Tomato Soup with Charred Corn

Name: Smoky Chipotle Tomato Soup with Charred Corn
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 corn on the cob; 1 large onion, finely chopped; 2 cloves garlic, chopped; 1 small bunch coriander, stalks chopped and leaves reserved; 400 g chopped tomatoes; 600 ml vegetable stock; 1 tbsp rapeseed oil; 2 tsp ground coriander; 1/2-1 tbsp chipotle chilli paste; 50 g feta, crumbled; 4 tbsp fat-free Greek yogurt

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.

Servings4 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

corn on the cob
2
large onion, finely chopped
1
garlic, chopped
2 cloves
coriander, stalks chopped and leaves reserved
1 small bunch
chopped tomatoes
400 g
vegetable stock
600 ml
rapeseed oil
1 tbsp
ground coriander
2 tsp
chipotle chilli paste
0.5 tbsp
feta, crumbled
50 g
fat-free Greek yogurt
4 tbsp

Step-by-Step Instructions

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.