Smoky tomato soup with cheesy cornbread muffins

Smoky tomato soup with cheesy cornbread muffins

This smoky tomato soup recipe, served with cheesy cornbread muffins, is inspired by the flavours of the deep American south. Both the soup and the muffins can be frozen ready for defrosting when a hearty, warming, quick lunch is called for.

Smoky tomato soup with cheesy cornbread muffins

  • Serves icon Serves 6
  • Time icon Hands-on time 15 min, simmering time 20 min, oven time 15-20 min

This smoky tomato soup recipe, served with cheesy cornbread muffins, is inspired by the flavours of the deep American south. Both the soup and the muffins can be frozen ready for defrosting when a hearty, warming, quick lunch is called for.

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

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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

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

delicious. tips

  1. 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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