Food, Recipes

Spicy Tomato Tortilla Soup


  • 3 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 dehydrated or jarred chipotle chillies
  • 1 tsp ground cumin, toasted
  • 1 tsp ground coriander, toasted
  • 2 x 400g canned cherry tomatoes
  • 2 tbsp tomato paste
  • 2 – 3 cups vegetable stock
  • Sea salt and freshly ground black pepper, to season
  • 1 tsp red wine vinegar

Soup toppings:

  • Sour cream or crème fraiche, to serve
  • Corn tortilla chips, to serve
  • A handful of exotic tomatoes, sliced
  • ½ red onion, diced
  • 2 chillies, chopped
  • Fresh coriander, to garnish
  • Pink pickled onions, to garnish


Pan fry the garlic and onion with the chipotle chillies and spices until softened. Add the canned cherry tomatoes and tomato paste then simmer for 5 minutes, before adding enough stock for the desired soup consistency. Simmer for 20 – 30 minutes, then season. At this point, the chipotle chillies can be removed.

Add a splash of red wine vinegar to taste. Depending on the desired consistency of the soup, it can be left as is with a little texture or blended for a smoother consistency.

Serve hot in Le Creuset 350ml mugs with all of the delicious Mexican-style toppings.