Smoky tomato soup with cheesy cornbread muffins
- February 2019
- Serves 6
- Hands-on time 15 min, simmering time 20 min, oven time 15-20 min
This smoky tomato soup served with cheesy cornbread muffins is inspired by the flavours of the deep American south. They’re both freezable too so you can store them away for a quick lunch or dinner.
- Vegetarian recipes
- 10.1g (4.4g saturated)
- 30.2g (13.3g sugars)
Cool the soup, then chill in an airtight container to use up during the week. Or freeze in 6 separate small freezerproof containers for up to 3 months.
Store the muffins in an airtight container for up to 3 days or freeze on a baking tray, then transfer to a freezer bag for up to 1 month.
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