Smoky tomato soup with cheesy cornbread muffins

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.