Dinner

Smoky Tomato, Chipotle & Charred Corn Soup Recipe

ByJack Voss November 26, 2025November 26, 2025

Introduction

This smoky tomato, chipotle, and charred corn soup is a comforting bowl full of bold flavors and a hint of spice. It combines the sweetness of corn with a smoky kick from chipotle chili paste, making it a perfect dish for chilly evenings or when you need a cozy meal.

The image shows three white bowls filled with rich red soup placed on a white marbled surface. The soup in each bowl is thick and tomato-based, with visible chunks of ingredients. Two bowls have layered toppings of yellow corn kernels and small white crumbly cheese pieces, garnished with bright green fresh cilantro leaves. One of these bowls also contains a silver spoon standing upright inside it. The third bowl holds plain red soup without toppings. The bowls are arranged closely on a white rectangular tray, with two silver spoons lying next to the tray. 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 chopped onion for about 10 minutes until it begins to soften.
Step 2: Add the chopped garlic, ground coriander, and chopped coriander stalks. Cook for 1 minute, stirring to combine the flavors.
Step 3: Stir in the canned chopped tomatoes, vegetable stock, and chipotle chili paste. Bring the mixture to a simmer.
Step 4: Cover the casserole and cook the soup over low heat for 20 minutes, stirring occasionally to prevent sticking.
Step 5: While the soup simmers, bring a pan of water to a boil and cook the corn cobs for 4 minutes. Drain and let them cool slightly.
Step 6: Using a sharp knife, cut the kernels off the cobs. Heat a non-stick frying pan over high heat and fry the corn kernels for 5-7 minutes until they become nicely charred, stirring occasionally.
Step 7: Ladle the hot soup into bowls and top each serving with crumbled feta, a spoonful of fat-free Greek yogurt, the charred corn kernels, and whole coriander leaves.

Tips & Variations

If you prefer less heat, start with 1 tablespoon of chipotle chili paste and adjust to taste.
For a creamier texture, blend part or all of the soup before adding the toppings.
Try substituting feta with goat cheese or omit dairy for a vegan option, replacing Greek yogurt with a plant-based alternative.
Add a squeeze of fresh lime juice before serving for a bright, tangy finish.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, defrost thoroughly if frozen, then warm it through in a pan over low heat for about 8 minutes or until hot. Stir occasionally to maintain consistency and flavor.