Smoky tomato soup with cheesy cornbread muffins

Name: Smoky tomato soup with cheesy cornbread muffins
Prep time: 15 min
Cook time: 40 min
Yield: Serves 6
Cuisine: American recipes
Ingredients: 1 tbsp olive oil; 1 chopped red onion; 2 crushed garlic cloves; 35g Mexican spice mix; 2 tbsp chopped coriander stalks; 3 x 400g tins chopped tomatoes; 400ml hot vegetable stock; 1 tsp caster sugar; Melted butter, for greasing; 120g cornmeal; 120g plain flour; 2 tsp baking powder; 1 tsp caster sugar; ¼ tsp salt; 75g melted butter; 284ml buttermilk; 1 beaten medium free-range egg; 2 chopped fresh jalapeño chillies; 100g grated mature cheddar; Soured cream and a few chopped fresh coriander leaves, to serve

Easy
February 2019

Easy
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.

Freezable
Vegetarian recipes

Nutrition: per serving

Calories: 268kcals
Fat: 10.1g (4.4g saturated)
Protein: 12.2g
Carbohydrates: 30.2g (13.3g sugars)
Fibre: 3.9g
Salt: 1.7g

Nutrition: per serving

Calories: 268kcals
Fat: 10.1g (4.4g saturated)
Protein: 12.2g
Carbohydrates: 30.2g (13.3g sugars)
Fibre: 3.9g
Salt: 1.7g

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Ingredients

1 tbsp olive oil
1 chopped red onion
2 crushed garlic cloves
35g Mexican spice mix
2 tbsp chopped coriander stalks
3 x 400g tins chopped tomatoes
400ml hot vegetable stock
1 tsp caster sugar
Melted butter, for greasing
120g cornmeal
120g plain flour
2 tsp baking powder
1 tsp caster sugar
¼ tsp salt
75g melted butter
284ml buttermilk
1 beaten medium free-range egg
2 chopped fresh jalapeño chillies
100g grated mature cheddar
Soured cream and a few chopped fresh coriander leaves, to serve

1 tbsp olive oil
1 chopped red onion
2 crushed garlic cloves
35g Mexican spice mix
2 tbsp chopped coriander stalks
3 x 400g tins chopped tomatoes
400ml hot vegetable stock
1 tsp caster sugar
Melted butter, for greasing
120g cornmeal
120g plain flour
2 tsp baking powder
1 tsp caster sugar
¼ tsp salt
75g melted butter
284ml buttermilk
1 beaten medium free-range egg
2 chopped fresh jalapeño chillies
100g grated mature cheddar
Soured cream and a few chopped fresh coriander leaves, to serve

Method

Heat the oven to 220°C/200°C fan/gas 7. Heat the olive oil in a large saucepan over a medium heat. Add the red onion and fry for 10 minutes. Stir in the crushed garlic cloves, Mexican spice mix and chopped coriander stalks, then cook for 2 minutes.
Add the tomatoes, vegetable stock and caster sugar, then bring to the boil and simmer for 20 minutes. Whizz with a stick blender (or in a blender or food processor) to make a thick, smooth soup. Season and add more stock if it’s too thick.
Meanwhile, grease a 12-hole muffin tin with melted butter. In a large bowl, mix the cornmeal, plain flour, baking powder, caster sugar and salt. Stir in the melted butter, buttermilk, egg, jalapeño chillies and grated cheddar. Spoon evenly into the holes in the tin, then bake for 15-20 minutes.
Reheat a portion of soup to serve, then top with soured cream and a few chopped fresh coriander leaves, with a couple of cornbread muffins on the side.

Method

Heat the oven to 220°C/200°C fan/gas 7. Heat the olive oil in a large saucepan over a medium heat. Add the red onion and fry for 10 minutes. Stir in the crushed garlic cloves, Mexican spice mix and chopped coriander stalks, then cook for 2 minutes.
Add the tomatoes, vegetable stock and caster sugar, then bring to the boil and simmer for 20 minutes. Whizz with a stick blender (or in a blender or food processor) to make a thick, smooth soup. Season and add more stock if it’s too thick.
Meanwhile, grease a 12-hole muffin tin with melted butter. In a large bowl, mix the cornmeal, plain flour, baking powder, caster sugar and salt. Stir in the melted butter, buttermilk, egg, jalapeño chillies and grated cheddar. Spoon evenly into the holes in the tin, then bake for 15-20 minutes.
Reheat a portion of soup to serve, then top with soured cream and a few chopped fresh coriander leaves, with a couple of cornbread muffins on the side.

delicious. tips

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.

Recipe By

The delicious. food team

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