Tomato Soup Recipe with Cornbread

Tomato soup with quick spring onion cornbread

  • serves 2
  • Easy

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


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




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


  • olive oil
  • butter
  • onion 1, chopped
  • celery stick 1, chopped
  • garlic 2 cloves
  • plum tomatoes 1 x 400g tin
  • tomato purée 1 tbsp  
  • veg stock 500ml
  • double cream 3 tbsp
  • creamed horseradish 1 tbsp


  • 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.