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




  • 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.