If you’re staying in and want a meal that’s fresh and fast to make but still a bit of a treat, you don’t need to look any further than this tomato, red pepper and coriander soup with nachos recipe.
The soup itself is packed full of veg, and it doubles up as a delicious salsa for the cheesy, crispy nachos. This is a seriously easy dish to do if you’re feeding a crowd, just put a big dish of nachos in the middle of the table and let everyone help themselves. Just make sure the cheesiest bit is next to you!
The soup and nachos are ready in 15 minutes flat, making this the perfect quick meal for a weeknight.
Why You’ll Love This Recipe
- It’s fast – you get crispy cheesy nachos and a flavour-packed soup in just 15 minutes.
- The soup doubles as a salsa, the nachos soak a bit of it, making each bite juicy and satisfying.
- It’s vibrant and fresh – plenty of veg in the soup.
- Because the nachos are separate or on top, they stay crisp.
- It’s flexible – you can bulk it for a crowd, make the soup ahead or adapt to what’s in your kitchen.
The Ingredients
- Plain tortilla chips – you’ll need to use ones labelled ‘plain’ or ‘lightly salted’ – don’t use flavoured ones. You could also make your own!
- Cheddar cheese – any good melting cheese (e.g. grated mozzarella) would work well as a substitute.
- Dried chilli flakes – you can use as much or as little as you like. Spice fiend? Go wild! Prefer it mild? Leave them off.
- Spring onions – add a nice freshness to the soup. You could sub for white onion. Just peel and roughly chop.
- Coriander – you need a big handful of fresh coriander for this recipe. If you’re not a fan of coriander, this probably isn’t the soup for you!
- Roasted red peppers – a jar of roasted red peppers make this a super easy and quick soup to make. You can use a jar of roasted red peppers in either vinegar or oil – both will work. You could also roast your own peppers and use those.
- Chopped tomatoes – you could also sub for tins of whole tomatoes in juice, because you’ll be blending the soup afterwards. Passata would also work for a more intense tomato flavour.
- Feta – for topping, this is optional.
How to Make
Preheat & prep the nachos
Preheat your oven to 200 °C / 180 °C fan. Spread your plain tortilla chips into an ovenproof dish, top with grated cheese and scatter over the chilli flakes. Pop it into the oven or under the grill, and keep an eye – it should get golden and crisp in about 10 minutes.
Start the soup base
While the nachos are heating, get a saucepan (or casserole dish) going with the olive oil. Add the spring onions plus the stalks of the coriander and fry gently for about 30 seconds – just long enough to wake them up, not brown them.
Add the red peppers & tomatoes
Tip in the drained roasted red peppers, plus the chopped tomatoes. Stir together and bring to a gentle simmer. Let the flavours deepen for about 5 minutes; this is when things start singing. Then add the coriander.
Blitz the soup & serve
Use a blender or food processor to blitz until smooth – you want something silky, not grainy. Ladle into bowls. Crumble a bit of feta over each serving (if you’re using it). Bring the nachos to the table on the side so everyone can help themselves.
FAQ
Yes, cook it ahead and refrigerate or freeze (~ 3 months). Warm it through and reblend if needed. But make the nachos fresh, otherwise they go soggy.
Absolutely. Roast or char them, peel off the skin, dice, and use in place of jarred. The flavour might be a little fresher. You can also use fresh red peppers, just chop and add to the soup.
Yes – double the soup portion easily, and use extra trays of nachos. Just ensure your pot is big enough and your oven capacity works.
Tomato, Red Pepper and Coriander Soup with Nachos
Ingredients
- 200 grams tortilla chips plain
- 70 grams cheddar cheese grated
- 1 teaspoon dried chilli flakes
- 1 teaspoon olive oil
- 20 grams spring onions
- 100 grams fresh coriander
- 450 grams roasted red peppers jarred
- 800 grams chopped tomatoes tinned
- 20 grams feta
Instructions
- Preheat the oven to 200 degrees celsius. Pile the tortilla chips into an oven proof dish. Grate the cheese and spread evenly over the top, and sprinkle the chilli flakes on top of the cheese. Put into the oven and cook until golden and crisp (this will take about 10 minutes).
- Meanwhile, slice the spring onions and the stalks of the coriander, and put into a casserole dish or large saucepan with the olive oil. Gently fry over a medium heat for 30 seconds, then tip in the drained red peppers and the chopped tomatoes.
- Allow to simmer for about 5 minutes, then chop the leaves of the coriander and add them to the soup.
- Stir until the coriander is wilted then remove from the heat and blitz with a food processor until smooth.
- Serve in bowls topped with a little crumbled feta and the nachos on the side.
Video
Notes
Variations & Swaps
- Cheese options: Instead of cheddar, use mozzarella, Monterey Jack, or any melt-friendly cheese.
- Pepper source: If you don’t have roasted red peppers in a jar, roast raw red peppers yourself (char, peel, dice) and use those.
- Tomato alternatives: Use passata for a smoother, more intense tomato base, or whole tinned tomatoes if that’s what you have.
- Greens twist: Stir in spinach, baby kale or even cooked corn after blitzing for extra texture.
- Make it spicy: Add extra chilli flakes, a dash of smoked paprika, or even a bit of hot sauce at the end.
- No feta? Use crumbled goat’s cheese, or skip cheese entirely and use fresh chopped herbs for brightness.
- Serve differently: Rather than on the side, break chips into smaller pieces and ladle soup over them for a kind of nacho-soup mash.
That looks do good, I am now craving soup! This soup!
This is such a comforting delicious soup! Thank you for this awesome recipe!
absolute winner recipe! it has been pouring here and it is so good to have a hugging bowl of soup with such comforting flavours.
Absolutely divine, the roasted bell peppers were a game changer for us, the flavours were bold and this will be on rotation in our household for some time now.