Best 5 Smoky Tomato Chipotle Charred Corn Soup Recipes

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Are you searching for a hearty, comforting soup that combines smoky, tangy, and sweet flavors? Look no further than the smoky tomato chipotle charred corn soup. This delicious soup is a perfect blend of smoky chipotle peppers, sweet corn, and fresh tomatoes, simmered in a rich and flavorful broth. With its vibrant colors and irresistible aroma, this soup is sure to warm your soul and tantalize your taste buds.

Here are our top 5 tried and tested recipes!

CREAMY CHIPOTLE TOMATO BISQUE



Creamy Chipotle Tomato Bisque image

Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.

Provided by France C

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 20m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
½ cup onion, chopped
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
2 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce from chipotle peppers
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes with Garlic
3 cups chicken broth
¾ cup heavy cream

Steps:

  • Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
  • Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
  • Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 9.5 g, Cholesterol 61.1 mg, Fat 20.2 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 10.8 g, Sodium 426.2 mg, Sugar 1 g

SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP



Smoky tomato, chipotle & charred corn soup image

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

Provided by Esther Clark

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 40m

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium

CHARRED TOMATO SOUP WITH CORIANDER AND CILANTRO



Charred Tomato Soup With Coriander and Cilantro image

A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

3 pounds ripe red tomatoes
Salt and pepper
Extra-virgin olive oil
2 large garlic cloves, minced
Pinch of ground cayenne
1 teaspoon coriander seeds, toasted and ground
2 cups roughly chopped cilantro leaves and tender stems (from 2 bunches)
2 tablespoons sherry vinegar
1 pint cherry tomatoes, mixed colors, cut in quarters
1 cup fresh ricotta or thick yogurt
2 tablespoons snipped chives, for garnish

Steps:

  • Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
  • Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
  • Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
  • Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
  • Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
  • To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.

SMOKY CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO



Smoky Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 15

3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt
4 cups corn tortilla chips, lightly crushed
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar cheese, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Fresh cilantro leaves, chopped for garnish

Steps:

  • Bring the broth to a simmer and add the chicken tenders, poach them for 6 to 7 minutes with a bay leaf.
  • While the chicken poaches, heat the extra-virgin olive oil in a medium soup pot or deep skillet over medium high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon. Drain off the excess fat, leaving 2 to 3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes then stir in chipotles and tomatoes.
  • Remove the chicken from the stock, dice it then add it to the soup. Pass the stock through a strainer then add it to the soup.
  • Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with smoked cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at table to finish the soup.

SMOKY POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE



Smoky Potato and Corn Salad with Chipotle Mayonnaise image

Provided by Food Network

Categories     side-dish

Time 1h

Number Of Ingredients 10

1 large red bell pepper
2 tablespoons olive oil
1 1/2 pounds large red potatoes, scrubbed and sliced 1/4-inch thick
2 tablespoons white wine vinegar
3 ears corn, shucked
1/4 cup plain yogurt
1/2 cup mayonnaise
1 canned chipotle in adobo sauce, seeded and minced to a paste, plus 1/2 teaspoon adobo sauce
2 tablespoons chopped cilantro
Kosher salt

Steps:

  • Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
  • Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.

Tips:

  • For the best flavor, use fresh, ripe tomatoes. If fresh tomatoes are unavailable, you can use canned diced tomatoes, but be sure to drain them well.
  • Charring the corn adds a delicious smoky flavor to the soup. You can char the corn in a grill pan, over an open flame, or under a broiler.
  • If you don't have chipotle peppers in adobo, you can use 1 teaspoon of ground chipotle pepper. However, be sure to add it sparingly, as it can be quite spicy.
  • This soup can be made ahead of time and reheated when ready to serve. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

This Smoky Tomato Chipotle Charred Corn Soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is packed with flavor and is sure to be a hit with your family and friends. So next time you are looking for a quick and easy soup recipe, give this one a try!

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