How To Make Fresh Tomato Soup with Cheesy Cornbread
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 4 large tomatoes, finely chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 carrot, grated
- 2 cups vegetable broth
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- 1/4 cup heavy cream
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup melted butter
Instructions
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In a large pot, sauté the onion and garlic until translucent.
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Add the chopped tomatoes, grated carrot, vegetable broth, sugar, salt, black pepper, and dried basil.
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Bring to a boil, then reduce heat and simmer for 20 minutes.
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Use an immersion blender or transfer the mixture to a blender and blend until smooth.
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Stir in the heavy cream and heat for an additional 5 minutes.
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In a separate bowl, combine the cornmeal, flour, shredded cheddar cheese, Parmesan cheese, baking powder, and salt.
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Add the milk and melted butter to the dry ingredients and mix well.
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Pour the batter into a greased baking dish and bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
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Serve the fresh tomato soup hot, garnished with a dollop of cream and a sprinkle of fresh basil.
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Serve the cheesy cornbread alongside the soup.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 7g
- Cholesterol : 37mg
- Sodium : 1475mg
- Total Carbohydrates : 62g
- Dietary Fiber : 7g
- Sugar : 14g
- Protein : 13g
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