Tomato Soup With Cornbread Recipe

Name: Tomato Soup With Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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

Servings: persons

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

1
Preheat the oven to 350u00b0F. 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
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
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
Ladle soup into bowls. Sprinkle with parsley. Serve with cornbread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: None None FOR THE CORNBREAD, 1 cup self-rising flour, 3/4 cup cornmeal, 1 cup milk, and more.

Yes, Tomato Soup With Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato Soup With Cornbread

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