Tomato soup with quick spring onion cornbread

Name: Tomato soup with quick spring onion cornbread
Total time: 30 min
Yield: Serves 2
Ingredients: 50g polenta; 100g plain flour; 1 tsp baking powder; 1 beaten egg; 125ml whole milk; 50ml natural yoghurt; 25g melted butter; 100g grated mature cheddar; 5 spring onions chopped; olive oil; butter; 1 onion chopped; 1 celery stick chopped; 2 cloves garlic; 1 x 400g tin plum tomatoes; 1 tbsp tomato purée; 500ml veg stock; 3 tbsp double cream; 1 tbsp creamed horseradish

Published: January 30, 2015 at 2:06 PM

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Serves 2

Easy

Total time: 30 mins

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Need warming up? Our velvety tomato soup, pepped up with a little horseradish, is just the ticket. And it's so worth making homemade cornbread to go with it

Vegetarian

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Alternatives

Complete the dish

Make this tomato soup with cornbread, then check out our tomato soup, tomato and red pepper soup, creamy tomato soup and more tomato recipes.

Ingredients

CORNBREAD

50g polenta
100g plain flour
1 tsp baking powder
1 beaten egg
125ml whole milk
50ml natural yoghurt
25g melted butter
100g grated mature cheddar
5 spring onions

chopped

SOUP

olive oil
butter
1 onion

chopped
1 celery stick

chopped
2 cloves garlic
1 x 400g tin plum tomatoes
1 tbsp tomato purée
500ml veg stock
3 tbsp double cream
1 tbsp creamed horseradish

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. To make the cornbread, put the polenta, plain flour, baking powder, beaten egg, whole milk, natural yoghurt and melted butter in a bowl and beat together.
step 2

Stir in grated mature cheddar and chopped spring onions and season. Brush a non-stick 18cm square brownie tin with olive oil and pour in the batter. Bake for 25-30 minutes until golden.
step 3

To make the soup, soften the onion, celery stick and garlic in a knob of butter. Tip in the plum tomatoes, tomato purée and veg stock and season. Simmer for 15 minutes.
step 4

Add the double cream and creamed horseradish, then whizz with a stick blender until smooth. Serve sprinkled with extra chopped spring onions and the cornbread.

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