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Spicy Sweetcorn Soup with Chipotle

Spicy sweetcorn soup with tomato and chipotle, a simple sub-30-minute vegan soup with Mexican influences that tastes incredible.

Tomato passata forms the base of this delicious corn soup and it is joined by, chipotle paste, cumin and oregano which gives it a big and bold flavour!

Spicy vegan sweetcorn soup with tomato and chipotle.

Sweetcorn and Tomato Soup.

This simple and easy vegan spicy sweetcorn soup started off life as a Mexican corn dish and eventually evolved into this recipe over the years.

So many of my recipes do that my spicy black bean soup also started out life as a Mexican dish too!

It joins a host of vegan soup recipes that range from a pretty classic roasted tomato and garlic soup to a North African-influenced roasted carrot soup.

I’m definitely not vegan, or indeed vegetarian, but I do try to moderate my meat and dairy intake for both health and environmental reasons.

A good hearty soup or stew is the perfect opportunity to do that.

This dish is packed full of massive flavours and it is so incredibly easy to make. It takes just 20 minutes and that includes defrosting the corn!

Overhead spicy vegan sweetcorn soup with tomato and chipotle being eaten.

Frequently Asked Questions

Can I Use Frozen Corn?

Absolutely, I usually do, simply run it under cold water for a few minutes to defrost it.

This is also awesome with fresh corn, but the window for that generally falls outside fo warming soup season!

What is tomato passata?

A question often asked by my US-based visitors.

Tomato passata is the Italian name for seived tomatoes. I have been recently informed that it is called tomato puree in the US.

Can I use chipotle in adobo?

Yes, absolutely, just chop them up and add them based on your taste!

I use chipotle paste because it is seemingly much easier to lay your hands on in the UK with most of the large supermarkets stocking a version.

I use it in dishes like my slow cooker chilli con carne and Mexican chicken stew, so don’t worry about the jar knocking around in the fridge forever!

Can I make this in advance?

This usually forms a lunch for a couple of days for me and it will last in the fridge for 3-4 days if stored properly in an airtight container.

I would not usually freeze it personally speaking, but it could be frozen for up to 3 months.

Bread being dipped into a spicy vegan sweetcorn soup.

Serving Suggestions

This simple tomato and corn soup is the perfect light vegan meal. It needs nothing to help it along other than a little bread.

I would ordinarily opt for some crusty bread from the supermarket.

Having said that, I am fond of knocking up the occasional soda bread, although that is typically the limit of my bread-baking efforts.

However, if I really wanted to push the boat out I would double down on the sweetcorn and make some cornbread.

Close-up spicy vegan sweetcorn soup with tomato and chipotle.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 20cm or 8″ saucepan.
  • Chopping board.
  • Kitchen knife.
  • Weighing scales and or measuring cups and spoons.
  • Sieve or colander, if you need to defrost the corn in a hurry.
Spicy sweetcorn and tomato soup with chipotle in a white bowl.
Yield: 2 Servings

Spicy Vegan Sweetcorn Soup with Tomato and Chipotle

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

It is hard to believe how much flavour this quick and spicy vegan sweetcorn soup can squeeze out in just 25 minutes!


  • 150g (1 Cup) Corn Kernels
  • 100g (⅔ Cup) Onion
  • 4 Garlic Cloves
  • 1 Red Pepper
  • 4 Sun-Dried tomatoes
  • 2 Tsp Chipotle Chilli Paste
  • ½ Tsp Ground Cumin
  • 1 Tsp Dried Oregano
  • 500g (2 Cups) Tomato Passata
  • 250ml (1 Cup) Vegetable Stock
  • ½ Tsp Salt
  • ¼ Tsp Black Pepper
  • 2 Tbsp Olive Oil


  1. If you are using frozen corn kernels place them in a sieve and defrost them under cold running water for 2-3 minutes, then drain well.
  2. Cut the onion in half, peel it then chop it into a 5mm (¼") dice.
  3. Peel the garlic and chop it as finely as you can.
  4. Remove the stalk and seeds from the red pepper then cut it into a 1cm (½") dice.
  5. Cut the sundried tomatoes into a 5mm (¼") dice.
  6. Heat a 20cm or 8" saucepan over a medium high heat and when it is hot add the olive oil.
  7. Add the onions and cook for 7-8 minutes stirring regularly.
  8. Throw in the red pepper, sun-dried tomatoes and garlic and cook for 3-4 minutes.
  9. Add the corn kernels, chipotle paste, oregano and cumin then stir to combine.
  10. Pour in the passata, vegetable stock, then add the salt and pepper (do the salt to taste), stir and cook for 5-6 minutes.
  11. I like to fry a little corn in some vegetable oil whilst the dish is simmering, it makes for a delicious garnish but it is optional!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 302Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 25mgSodium: 973mgCarbohydrates: 29gFiber: 5gSugar: 11gProtein: 13g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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