thumbnail image 1
thumbnail image 1
Preparation time
1h 0min
Total time
1h 0min
0 portion(s)


Oven Roasted Vegetables

  • 80 grams Extra Virgin Olive
  • 900 grams ripe tomatoes, halved
  • 1 red onion, cut into 6 wedges
  • 2 banana chillies (yellow paprika), halved and seeds removed
  • 2 red paprika, halved and seeds removed
  • 2 large red chillies, halved and seeds removed (Optional)


  • 4 cloves garlic, peeled
  • 40 grams extra virgin olive oil
  • 750 grams chicken stock, or vegetable stock
  • 75 grams - 3 chipotle chillies in adobo*, (reduce to one (25g) or two (50g) if you prefer less spice)
  • 500 grams fresh or frozen(defrosted) corn kernels
  • 2 avocadoes, mashed
  • 2 Limes
  • 6 tablespoons coriander leaves
  • * Chipotle chillies in adobo are available in tins from Specialty Food shops. Freeze any unused portions for later use.

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now

Share your activity

I'm cooking this today

Recipe's preparation

    To Grill Vegetables
    1. Preheat oven to 220C.
    2. Place halved tomatoes, onion wedges, banana chillies, red paprika and red chillies into a large mixing bowl. Drizzle over oil and gently toss to coat.
    3. Place all ingredients, skin-side up, onto a baking paper-lined baking tray and roast in oven for about 20 minutes until vegetables are tender. Turn grill on to hot and grill for about 5 minutes until skins have blistered.
    4. Remove from oven and let cool slightly, then discard blistered skins from tomatoes, chillies and paprika.
  1. To Prepare Soup
    1. Add garlic to TM bowl and chop SP5 / 5 sec
    2. Add oil and sauté: 3-5 min / 100C / SP1
    3. Add grilled vegetables and chipotle chillies to bowl and blend: 10 sec / SP3
    4. Add stock and cook: 20 min / 100C / SP1, without Measuring Cup (MC)
    5. Add corn and continue to cook: 8 min / VAROMA / SP1, or until corn is tender. (Place the rice steamer basket onto lid to prevent soup from sputtering, but to release steam)
    6. Insert MC and slowly bring speed up to SP6 for 5 seconds, until soup and corn are coarsely processed. Season to taste.
    7. Coarsley mash avocado in a small bowl and stir in chopped coriander and the juice from one lime. Season to taste.
    8. Serve soup in bowls, topped with avocado and a wedge of lime

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Print recipe

Spiced Mexican Tomato & Corn Soup



  • 25. January 2019 - 19:09

    Our family really enjoyed this soup even without the avocado topping (escpecially as we had a glut of tomatoes to use up). Roasting the veg really adds a smokey flavour. Thank you.

  • 20. April 2015 - 20:33

    Just delicious and perfect for Autumn weather when the main ingredients are at their best! tmrc_emoticons.)

Are you sure to delete this comment ?

Other users also liked

Show me similar recipes by: