Smoky tomato soup with cheesy cornbread muffins recipe
This smoky tomato soup recipe, served with cheesy cornbread muffins, is inspired by the flavours of the deep American south.
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Cooking tools:
- Immersion blender
- Saucepan
- Stove
- Oven
- Muffin tin
- Kitchen scale
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Wooden spoon
- Spoon
- Can opener
- Serving bowl
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
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