Smoky Black Bean and Roast Tomato Soup with Corn and Chilli Salsa

With my tendency to be a little bossy in the kitchen, you'd be forgiven for thinking there's more than a bit of The Soup Nazi about me.

Smoky Black Bean and Roast Tomato Soup with Corn and Chilli Salsa
slightly adapted from Alice Hart's Vegetarian
Serves 4

For the Salsa:
1 small red onion, finely chopped
1 tablespoon sunflower oil
Corn kernels from 1 ear of corn
1 red chilli, deseeded and finely chopped
Juice of 1 lime
1 tablespoon coriander leaves, chopped

For the Soup:
1 tablespoon sunflower oil
2 red onions, chopped
3 gloves garlic, chopped
1 tablespoon chipotle sauce (I buy this Spicy Mexican sauce from Coles)
1 teaspoon dried oregano
1 tablespoon cumin seeds
20 roma tomatoes, halved
1 tablespoon olive oil
2 x 400g cans black beans, drained and rinsed
750ml vegetable stock
Juice of 1 lime
1/2 cup thick Greek yoghurt

Make the Salsa:
Put the oil in a frying pan and heat over medium heat. Add the red onion and cook until softened and golden. Add the corn and chilli and cook until the corn is tender and toasted. Remove from the heat and season with sea salt flakes and ground black pepper. Squeeze from lime juice over it and sprinkle with coriander and set it aside.

Roast the Tomatoes:
Heat the oven to 200 degrees C. Lay the tomato halves, cut-side up, on a baking tray. Drizzle with olive oil and season with sea salt flakes and ground black pepper. Roast for 40-45 minutes, until they have collapsed slightly. Remove from the oven. At this point you can remove the skins from the tomatoes (they will just slide off), or if you don't mind a bit of extra roughage, by all means leave them on. Set aside.

Make the Soup:
Heat the oil in a large pot. Add the onions and cook until softened but not brown. Add the garlic, chipotle sauce, oregano and cumin. Stir and cook gently for 2-3 minutes.

Add the roast tomatoes, beans and stock and bring to the boil. Simmer for 30 minutes. Season with sea salt flakes and ground black pepper and lime juice. Take 3/4 of the mixture out of the pan and put it into a blender and blitz until smooth. Add it back to the pan. Put it back on the heat to make sure it is good and hot and serve with Corn and Chilli Salsa and a dollop of Greek yoghurt.