Tomato, chipotle and rice soup

Tomato, chipotle and rice soup

  • serves 4
  • Easy

This filling tomato soup really packs a punch, thanks to all that chipotle paste. Add plenty of fresh ginger for even more warmth


Try our spiced twist on tomato soup, or make our classic tomato soup recipe here.



  • chopped tomatoes 400g tin
  • tomato purée 2 tbsp
  • garlic 3 cloves
  • ginger thumb-sized piece, peeled and sliced
  • vegetable stock 600ml, cooled
  • chipotle paste ½-1 tbsp, depending on how hot you like it
  • coriander a small bunch, chopped
  • green pepper 1, cut into bite-sized pieces
  • green chillli 1 medium, chopped
  • basmati rice 5 tbsp
  • natural yogurt 4 tbsp


  • Step 1

    Put the tomatoes, tomato purée, garlic and ginger in a blender or food processor with the stock and whizz until smooth. Pour into a large pan and add the chipotle, ¾ of the coriander, green pepper, most of the chilli and seasoning. Bring to a simmer and cook on a medium heat for 10 minutes, then add the rice and cook for another 10-15 minutes or until the rice is tender. Add a little water or stock if the soup is too thick. Serve in bowls with a dollop of yogurt, the rest of the coriander and chilli, and a generous grinding of black pepper.

Keep cosy with one of our best soup recipes

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Nutritional Information

  • Kcals 150
  • Fat 2.2g
  • Saturates 1.1g
  • Carbs 24.2g
  • Sugars 9.9g
  • Fibre 3.7g
  • Protein 6.5g
  • Salt 0.2g