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Fresh tomato soup with cheesy cornbread

A bowl of tomato soup with cheesy cornbread

Fresh tomato soup with cheesy cornbread

Name: Fresh tomato soup with cheesy cornbread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 40g wholemeal self-raising flour; 85g ground polenta; 1 tsp baking powder; 40g mature cheddar finely grated; 1 tsp smoked paprika; 3 spring onions (35g), finely sliced; 1 green chilli deseeded, finely sliced; 1 large egg; 125ml milk; 2 tsp rapeseed oil; 3-5 sticks celery (165g), finely chopped; 2 onions chopped; 4 carrots (320g), diced; 325g floury potatoes grated; 500g tomatoes chopped; 4 tsp vegetable bouillon powder made up to 1 1/2 litre with boiling water; 3 tbsp tomato purée; 2 large garlic cloves finely grated; flat-leaf parsley chopped, to serve

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4 out of 5.17 ratingsRate

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This bread, using wholemeal flour and polenta, is easy to make, full of flavour and pairs perfectly with a smooth soup. It packs in three of your five-a-day, too

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the bread

40g wholemeal self-raising flour
85g ground polenta
1 tsp baking powder
40g mature cheddar

finely grated
1 tsp smoked paprika
3 spring onions

(35g), finely sliced
1 green chilli

deseeded, finely sliced
1 large egg
125ml milk

For the soup

2 tsp rapeseed oil
3-5 sticks celery

(165g), finely chopped
2 onions

chopped
4 carrots

(320g), diced
325g floury potatoes

grated
500g tomatoes

chopped
4 tsp vegetable bouillon powder

made up to 1 1/2 litre with boiling water
3 tbsp tomato purée
2 large garlic cloves

finely grated
flat-leaf parsley

chopped, to serve

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Nutrition: per serving

kcal406

low
fat14g

low
saturates4g
carbs53g
sugars17g
fibre14g
protein13g
salt1g

Method

step 1

First, make the bread. Heat oven to 200C/180C fan/gas 6 and line the base of a non-stick 500g loaf tin with baking parchment. Tip the flour, polenta and baking powder into a bowl with half the cheese, the paprika, onions and chilli, then toss together. Add the egg and milk and mix well. Turn out into the tin and top with the remaining cheese. Bake for 20-25 mins until golden and a skewer inserted into the centre comes out clean.
step 2

To make the soup, heat the oil in a large pan and fry the celery, onion and carrots for 10 mins until softened. Add the potatoes, tomatoes, bouillon, tomato purée and garlic, then stir well. Cover with a lid and cook for 20 mins.
step 3

Remove from the heat and blitz until smooth with a hand blender. If you're following our Healthy Diet Plan, spoon half the soup into two bowls and scatter with parsley. Cool, then chill the remainder for another day and wrap the remaining bread in foil and store in the fridge for up to three days. Reheat the soup in a pan or microwave, and slice and toast the bread before serving.

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Recipe from Good Food magazine, June 2019

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A star rating of 4 out of 5.17 ratings

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