Dinner

Fresh Tomato Soup with Cheesy Cornbread Recipe

ByCleo Brixton November 26, 2025November 26, 2025

Introduction

This fresh tomato soup with cheesy cornbread is a comforting and flavorful meal perfect for any day. The vibrant soup combines fresh vegetables with rich tomato purée, while the cheesy cornbread adds a delightful, savory accompaniment.

The image shows two white bowls filled with bright orange soup, each topped with small green herb leaves, placed on a white marbled surface. The soup looks smooth with a few small vegetable bits visible. One bowl has a spoon dipped inside, while the other bowl has a silver spoon resting beside it on a folded yellow cloth napkin. Behind the bowls, there is a wooden board with several square pieces of golden cornbread, some topped with melted cheese crumbs. The overall setting is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

40g wholemeal self-raising flour
85g ground polenta
1 tsp baking powder
40g mature cheddar, finely grated
1 tsp smoked paprika
3 spring onions (35g), finely sliced
1 green chilli, deseeded, finely sliced
1 large egg
125ml milk
2 tsp rapeseed oil
3-5 sticks celery (165g), finely chopped
2 onions, chopped
4 carrots (320g), diced
325g floury potatoes, grated
500g tomatoes, chopped
4 tsp vegetable bouillon powder made up to 1 ½ litre with boiling water
3 tbsp tomato purée
2 large garlic cloves, finely grated
Flat-leaf parsley, chopped, to serve

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6) and line a 500g non-stick loaf tin with baking parchment. In a bowl, combine the flour, polenta, baking powder, half of the cheddar cheese, smoked paprika, spring onions, and green chilli. Toss together to mix evenly.
Step 2: Add the egg and milk to the dry mixture and stir well until combined. Pour the batter into the prepared loaf tin and sprinkle the remaining cheese on top. Bake for 20-25 minutes until golden and a skewer inserted in the center comes out clean.
Step 3: While the bread bakes, heat the rapeseed oil in a large pan. Add the celery, onions, and carrots, cooking for about 10 minutes until softened.
Step 4: Add the grated potatoes, chopped tomatoes, vegetable bouillon, tomato purée, and grated garlic to the pan. Stir well to combine, then cover with a lid and cook on low heat for 20 minutes.
Step 5: Remove the pan from heat and use a hand blender to blitz the soup until smooth. Serve half of the soup immediately, garnished with chopped flat-leaf parsley, and refrigerate the remainder.
Step 6: Once cooled, wrap the leftover bread in foil and store it in the fridge. Reheat the soup gently in a pan or microwave, and slice and toast the cornbread before serving.

Tips & Variations

You can add a dollop of sour cream or a drizzle of olive oil on top of the soup for extra richness.
For a milder bread, omit the green chilli or substitute it with sweet bell pepper.
Use fresh herbs like basil or thyme in place of parsley for a different flavor profile.

Storage

Store the leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Wrap the cornbread in foil and keep it in the fridge for up to 3 days. To refresh the bread, slice and toast it before serving.

How to Serve

Two white bowls filled with orange tomato soup topped with fresh green herbs sit on a white marbled surface. One bowl has a spoon inside, while a silver spoon rests on a folded yellow cloth napkin beside the other bowl. Behind them is a wooden board with golden brown cornbread squares and a larger piece of cornbread, all showing a crumbly texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the soup and bread ahead of time?

Yes, both the soup and cheesy cornbread keep well in the refrigerator. Prepare them in advance and simply reheat when ready to eat.

Can I use regular flour instead of wholemeal self-raising flour?

Yes, regular self-raising flour can be used as a substitute, though the bread may be lighter in texture. If using plain flour, add 1½ tsp baking powder to achieve similar rising.