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Smoky tomato, chipotle & charred corn soup in three bowls

Smoky tomato, chipotle & charred corn soup

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A star rating of 4.7 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Dig out the chipotle paste and make this punchy smoky tomato, chipotle and charred sweetcorn soup. An easy midweek meal, you can freeze any leftovers 

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal185
low infat7g
saturates2g
carbs16g
sugars11g
fibre6g
protein11g
salt0.8g
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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

Method

  • STEP 1

    Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.

  • STEP 2

    Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.

  • STEP 3

    Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.

RECIPE TIPS
TO DEFROST
To reheat, defrost thoroughly, then warm through in a pan over a low heat for 8 mins or until hot.

Goes well with

Recipe from Good Food magazine, September 2020

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A star rating of 4.7 out of 5.11 ratings
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