Description
A vibrant and smoky tomato soup infused with chipotle chili paste and charred corn, garnished with creamy feta and fat-free Greek yogurt. This comforting soup combines rich smoky flavors with fresh coriander, making it perfect for a cozy meal.
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 and Garnishes
- 2 corn on the cobs
- 50g feta, crumbled
- 4 tbsp fat-free Greek yogurt
Instructions
- Sauté the Aromatics: Heat the rapeseed oil in a casserole dish over medium heat. Add the finely chopped onion and fry for 10 minutes until it begins to soften and turn translucent, stirring occasionally to prevent burning.
- Add Garlic and Spices: Stir in the chopped garlic, ground coriander, and chopped coriander stalks. Cook the mixture for 1 minute to release the aromas and flavors of the spices.
- Simmer the Soup Base: Pour in the canned chopped tomatoes, vegetable stock, and chipotle chilli paste. Stir to combine everything thoroughly. Bring the soup to a gentle simmer, then cover the pot and cook over low heat for 20 minutes, stirring occasionally to blend all flavors.
- Cook the Corn: While the soup simmers, bring a separate pan of water to a boil. Add the corn on the cobs and cook for 4 minutes. Drain the corn, allow it to cool slightly, then use a sharp knife to cut the kernels off the cob.
- Char the Corn Kernels: Heat a non-stick frying pan over high heat. Add the corn kernels and fry for 5-7 minutes until they become nicely charred and slightly crispy, stirring occasionally to prevent burning.
- Assemble and Serve: Ladle the hot soup into serving bowls. Top each bowl with the charred corn kernels, crumbled feta, fat-free Greek yogurt, and fresh coriander leaves for a burst of fresh flavor and creaminess. Serve immediately.
Notes
- To defrost frozen portions, thoroughly thaw the soup before reheating gently in a pan over low heat for about 8 minutes until piping hot.
- Adjust the amount of chipotle chili paste according to your preferred spice level; use 1 tbsp for mild heat and up to 1½ tbsp for a spicier kick.
- For a vegan version, omit the feta and replace the Greek yogurt with a plant-based alternative.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: smoky tomato soup, chipotle soup, charred corn soup, vegetarian soup, spicy tomato soup, healthy soup
