Spicy chipotle tomato soup

Spicy chipotle tomato soup
  • Serves icon Serves 2
  • Time icon Hands-on time 15 min. Cooking time 25 min

Smoky, sweet and tingling with chilli warmth, this tomato soup comes enriched with soured cream. Serve with a grilled cheese or tuna melt for a diner-style soup and sarnie combo.

Use your open jar of chipotle paste to make this smoky black bean chilli.

Nutrition: per serving

Calories
199kcals
Fat
11.9 g (2g saturated)
Protein
3.2g
Carbohydrates
16.7g (15.8g sugars)
Fibre
6.2g
Salt
0.12g
Calories
199kcals
Fat
11.9 g (2g saturated)
Protein
3.2g
Carbohydrates
16.7g (15.8g sugars)
Fibre
6.2g
Salt
0.12g

Ingredients

  • 6 large plum tomatoes
  • 1 red pepper
  • 2 tbsp olive oil
  • 4 garlic cloves, sliced
  • Bunch spring onions, finely chopped
  • ½ tsp chipotle chilli paste, plus extra to serve
  • 250ml vegetable or chicken stock
  • 80g soured cream, plus extra to serve

Method

  1. Heat the grill to high. Put the tomatoes and red pepper on a roasting tray, drizzle with 1 tbsp oil then grill for 25 minutes, turning regularly so they are blackened all over (open the window as it may get a little smoky). Leave until cool enough to handle, then remove and discard the stalk, seeds and peel of the pepper. Roughly chop along with the tomatoes and set aside
  2. Heat the remaining oil in a large saucepan over a medium heat and add the garlic and all but a large handful of the chopped spring onions with a pinch of salt. Cook for 2 minutes until fragrant, then stir in the chipotle paste and cook for 1 minute. Tip in the chopped pepper and tomatoes (along with any juice left on the board), pour in the stock and bring to a simmer. Leave to bubble away for 10 minutes.
  3. Use a hand blender to whizz the soup until smooth, then stir in the sour cream and season with salt and pepper. Divide between bowls with an extra swirl of chipotle and soured cream.

Recipe By

Pollyanna Coupland

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