Smoky tomato soup with cheesy cornbread muffins recipe | delicious. magazine

Ingredients

• 1 tbsp olive oil
• 1 chopped red onion
• 2 crushed garlic cloves
• 35g Mexican spice mix
• 2 tbsp chopped coriander stalks
• 3 x 400g tins chopped tomatoes
• 400ml hot vegetable stock
• 1 tsp caster sugar
• Melted butter, for greasing
• 120g cornmeal
• 120g plain flour
• 2 tsp baking powder
• ¼ tsp salt
• 75g melted butter
• 284ml buttermilk
• 1 beaten medium free-range egg
• 2 chopped fresh jalapeño chillies
• 100g grated mature cheddar
• Soured cream and a few chopped fresh coriander leaves, to serve