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



  • 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


  • 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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