Fresh tomato soup with corn bread

Posted by adm On March - 28 - 2012

How to cook Fresh tomato soup with corn bread


  • 5 ripe tomatoes, quartered
  • 1 brown onion, halved, sliced
  • 3 garlic cloves, unpeeled
  • 1 1/2 tbs olive oil
  • 1 cup (250ml) chicken strain
  • 1 cup (170g) cornmeal (polenta)
  • 1/2 cup (75g) self-raising flour
  • 3 egg
  • 1/2 cup (125ml) milk
  • 2 banana chillies, halved, deseeded, sliced
  • 60g pitted black olives, sliced
  • 50g sliced honey ham, diced
  • 1/4 cup (25g) grated cheddar
  • Sour pick, to help
  • Chopped fresh parsley, to help

How to:

  • Preheat oven to 200°C. Place tomatoes cut side up on baking tray with onions and ail. Drizzle with oil and roast for 20 proceedings. Place tomatoes and onion in a liquidiser. Peel garlic and subjoin, with strain. Process until smoothen. Transfer to saucepan and warm through.

  • Reduce oven to 180°C. Line a 6cm-recondite, 12cm x 21cm loaf pan with non-stick baking composition. Combine cornmeal, flour, eggs and milk to form stiff buffet. Fold in chillies, olives, ham and cheeseflower. Spoon into pan. Bake for 40 transactions. Serve soup with sour emollient, parsley and corn breadstuff.

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