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Fresh tomato soup with corn bread
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Ingredients:
  • 5 ripe tomatoes, quartered
  • 1 brown onion, halved, sliced
  • 3 garlic cloves, unpeeled
  • 27.30 gm olive oil
  • 250ml chicken stock
  • 170g cornmeal
  • 75g self-raising flour
  • 125ml milk
  • 2 banana chillies, halved, deseeded, sliced
  • 60g pitted black olives, chopped
  • 50g sliced honey ham, diced
  • 25g cheddar cheese
  • Sour cream, to serve
  • Chopped fresh parsley, to serve
Instructions:
  • Preheat your oven to 200°C. Arrange tomatoes, onions, and garlic cut side up on a baking tray. Drizzle with a touch of oil and roast for 20 minutes. Combine roasted tomatoes and onions in a blender, then peel garlic and add it along with the stock. Blend until smooth. Pour the mixture into a saucepan and gently warm it through.
  • Preheat the oven to 180°C. Line a 6cm-deep, 12cm x 21cm loaf pan with non-stick baking paper. Mix cornmeal, flour, eggs, and milk until a stiff batter forms. Gently stir in chillies, olives, ham, and cheese. Transfer the mixture into the pan. Bake for 40 minutes. Enjoy the soup with a dollop of sour cream, a sprinkle of parsley, and some cornbread.

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