Fresh tomato soup with corn bread

Recipes / Soups

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

Recipe «Fresh tomato soup with corn bread» presented in category Recipes / Soups, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.