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
Ingredients: 1 cup self-rising flour; 3/4 cup cornmeal; 1 cup milk; 5 tablespoons butter melted; 1 egg lightly beaten; 8 ounces corn kernels drained; 1/2 red pepper small, finely chopped; 3/4 cup cheddar cheese grated; 2 teaspoons olive oil; 2 onions finely chopped; 2 carrots finely chopped; 8 slices bacon finely chopped; 12 medium tomatoes chopped; 28 ounces tomato puree; 4 cups reduced sodium chicken stock; 2/3 cup heavy cream; 2 tablespoons flat leaf parsley chopped

Servings: persons

1 cup self-rising flour
3/4 cup cornmeal
1 cup milk
5 tablespoons butter melted
1 egg lightly beaten
8 ounces corn kernels drained
1/2 red pepper small, finely chopped
3/4 cup cheddar cheese grated
2 teaspoons olive oil
2 onions finely chopped
2 carrots finely chopped
8 slices bacon finely chopped
12 medium tomatoes chopped
28 ounces tomato puree
4 cups reduced sodium chicken stock
2/3 cup heavy cream
2 tablespoons flat leaf parsley chopped

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.

1486

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 17 ingredients. The key ingredients include: 1 cup self-rising flour, 3/4 cup cornmeal, 1 cup milk, 5 tablespoons butter melted, 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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