Smoky tomato, chipotle & charred corn soup

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 185
  • fat 7g
  • saturates 2g
  • carbs 16g
  • sugars 11g
  • fibre 6g
  • protein 11g
  • salt 0.8g


  • 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


To defrost

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


  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.

  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.

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

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