Recipe of the week: tomato and chipotle chilli soup
The dollop of hot sauce is a particularly good addition in this Claire Thomson creation

Adding tomatoes to this bean soup brings a velvety, fruity acidity to the creamy weight of the black beans, says Claire Thomson. My serving suggestion creates a bit of extra work, but in my mind it is absolutely worth it. The dollop of hot sauce is a particularly good addition.
Serves four people
Ingredients
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- 4 tbsp olive oil
- 2 onions, finely chopped
- 2 celery sticks, finely diced
- ½ tsp salt
- 7 garlic cloves, finely chopped
- 2 tbsp chipotle paste (or 1 tsp smoked paprika and chilli powder or flakes), to taste
- 2 tbsp tomato purée
- 400g tomatoes, peeled (or 400g can of plum tomatoes )
- 3 bay leaves, scrunched
- 1 x 400g can of black beans, drained and rinsed
- 800ml chicken stock or water, plus extra if needed
- salt and freshly ground black pepper
To serve:
- avocado, peeled, stoned and diced
- 100g sour cream
- 100g feta cheese, crumbled
- ½ small bunch of coriander, roughly chopped
- 80g corn tortilla chips, crushed
- 1-2 habanero or jalapeño chillies, thinly sliced
- hot sauce of choice
- 1 lime, cut into wedges
Method
- Heat the oil in a saucepan over a moderate heat. Add the onions, celery and salt and cook for about 10-12 minutes, until the onions are soft and just beginning to brown. Add the garlic and cook for 2 minutes more, to soften.
- Add the chipotle paste or spices, the tomato purée, tomatoes and bay leaves and cook for 10-15 minutes, until rich and thick.
- Add the beans and stock and bring the liquid to a boil. You can add a splash more stock if you think it needs it, depending on how thick you’d like the soup to be when you come to serve it. Check the seasoning, adding salt and pepper as necessary.
- Remove the soup from the heat. I like to partially blend the soup at this point – about one-third blended is ideal. Remove the bay leaves, then use a stick blender in the pan or remove a portion and blend that before adding it back to the pan.
- Serve the warm soup in bowls and top each bowl with chopped avocado, sour cream, feta, coriander, corn chips and chillies, and with hot sauce and lime wedges for helping yourselves to.
Taken from Tomato by Claire Thomson, published by Quadrille at £22, photography by Sam Folan. To buy from The Week Bookshop for £17.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
How will Wall Street react to the Trump-Powell showdown?
Today's Big Question 'Market turmoil' seems likely
By Joel Mathis, The Week US
-
Google ruled a monopoly over ad tech dominance
Speed Read Attorney General Pam Bondi hailed the ruling as a 'landmark victory in the ongoing fight to stop Google from monopolizing the digital public square'
By Peter Weber, The Week US
-
El Salvador's CECOT prison becomes Washington's go-to destination
IN THE SPOTLIGHT Republicans and Democrats alike are clamoring for access to the Trump administration's extrajudicial deportation camp — for very different reasons
By Rafi Schwartz, The Week US
-
G20: Viola Davis stars in 'ludicrous' but fun action thriller
The Week Recommends The award-winning actress plays the 'swashbuckling American president' in this newly released Prime Video film
By The Week UK
-
6 must-see homes in Boston
Feature Featuring a factory-turned-loft in South Boston and a wraparound roof deck in South End
By The Week US
-
Cartier at the V&A: a 'dazzling' show
The Week Recommends A 'once-in-a-lifetime' display of the French jeweller's 'exquisite' objects
By Irenie Forshaw, The Week UK
-
What is Free Speech?: a 'meticulous' look at the evolution of freedom of expression
The Week Recommends Fara Dabhoiwala provides both history and critique while 'correcting misconceptions'
By The Week UK
-
Rupert Gavin shares his favourite books
The Week Recommends The theatre impresario picks works by Dan Jones, Annie Ernaux and Floella Benjamin
By The Week UK
-
What They Found: Sam Mendes's powerful debut documentary
The Week Recommends The Oscar-winning director's harrowing film features footage and first-hand accounts of the liberation of Bergen-Belsen concentration camp
By The Week UK
-
The Return: a 'lethally effective' Odyssey adaptation
The Week Recommends Ralph Fiennes and Juliette Binoche reunite in Urberto Pasolini's 'emotionally gripping' drama
By The Week UK
-
Critics' choice: Three takes on tavern dining
Feature A second Minetta Tavern, A 1946 dining experience, and a menu with a mission
By The Week US