Fresh tomato soup with corn bread

Cooking Soups Fresh tomato soup with corn bread

Detailed step-by-step description of how to cook the dish "Fresh tomato soup with corn bread". Try it by all means

Lables: Low kilojoule Low sugar Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C. Place tomatoes cut side up on baking tray with onions and garlic. Drizzle with oil and roast for 20 minutes. Place tomatoes and onion in a blender. Peel garlic and add, with stock. Process until smooth. Transfer to saucepan and warm through.
  2. Reduce oven to 180°C. Line a 6cm-deep, 12cm x 21cm loaf pan with non-stick baking paper. Combine cornmeal, flour, eggs and milk to form stiff batter. Fold in chillies, olives, ham and cheese. Spoon into pan. Bake for 40 minutes. Serve soup with sour cream, parsley and corn bread.

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5 ripe tomatoes, quartered
1 brown onion, halved, sliced
3 garlic cloves, unpeeled
1 1/2 tbsp olive oil
1 cup chicken stock
1 cup cornmeal
1/2 cup self-raising flour
3 eggs
1/2 cup milk
2 banana chillies, halved, deseeded, sliced
60g pitted black olives, chopped
50g sliced honey ham, diced
1/4 cup grated cheddar
Sour cream, to serve
Chopped fresh parsley, to serve

Adv

Autors
Preparation time
20
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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