Tomato Soup With Cornbread

19 ingredients
4 steps

Ingredients

  • None None FOR THE CORNBREAD
  • 1 cup self-rising flour
  • 3/4 cup cornmeal
  • 1 cup milk
  • 5 tbsp butter, melted
  • 1 None egg, lightly beaten
  • 1 can (8 oz) corn kernels, drained
  • 1/2 small red pepper, finely chopped
  • 3/4 cup grated Cheddar cheese
  • None None FOR THE TOMATO SOUP
  • 2 tsp olive oil
  • 2 None onions, finely chopped
  • 2 None carrots, finely chopped
  • 8 slices bacon, finely chopped
  • 12 medium tomatoes, chopped
  • 1 can (28 oz) tomato puree
  • 4 cups reduced sodium chicken stock
  • 2/3 cup heavy cream
  • 2 tbsp chopped flat-leaf parsley

Directions

  1. 1
    Preheat the oven to 350°F. Grease an 8-cavity mini loaf pan. Combine flour and cornmeal in a large bowl. Add milk, butter and egg; mix to combine. Stir in corn, red pepper and 1/2 of the cheese. Fill prepared loaf pan. Sprinkle with remaining cheese.
  2. 2
    Bake for 25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
  3. 3
    Meanwhile, for the tomato soup, heat oil in a large saucepan on medium heat. Cook onion, carrot and bacon for 5 mins, stirring, until onion is soft. Add tomato and cook, stirring, for 5 mins, until softened. Add tomato puree and stock. Bring to a boil. Reduce heat to low and simmer, uncovered, for 15 mins, until reduced slightly. Blend with an immersion blender until smooth. Stir in cream.
  4. 4
    Ladle soup into bowls. Sprinkle with parsley. Serve with cornbread.

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