Tomato Soup With Cornbread

• None None FOR THE CORNBREAD
• 1 cup self-rising flour
• 3/4 cup cornmeal
• 1 cup milk
• 5 tbsp butter, melted
• 1 None egg, lightly beaten
• 1 can (8 oz) corn kernels, drained
• 1/2 small red pepper, finely chopped
• 3/4 cup grated Cheddar cheese
• None None FOR THE TOMATO SOUP
• 2 tsp olive oil
• 2 None onions, finely chopped
• 2 None carrots, finely chopped
• 8 slices bacon, finely chopped
• 12 medium tomatoes, chopped
• 1 can (28 oz) tomato puree
• 4 cups reduced sodium chicken stock
• 2/3 cup heavy cream
• 2 tbsp chopped flat-leaf parsley

1. Preheat the oven to 350u0b0F. Grease an 8-cavity mini loaf pan. Combine flour and cornmeal in a large bowl. Add milk, butter and egg; mix to combine. Stir in corn, red pepper and 1/2 of the cheese. Fill prepared loaf pan. Sprinkle with remaining cheese.
2. Bake for 25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
3. Meanwhile, for the tomato soup, heat oil in a large saucepan on medium heat. Cook onion, carrot and bacon for 5 mins, stirring, until onion is soft. Add tomato and cook, stirring, for 5 mins, until softened. Add tomato puree and stock. Bring to a boil. Reduce heat to low and simmer, uncovered, for 15 mins, until reduced slightly. Blend with an immersion blender until smooth. Stir in cream.
4. Ladle soup into bowls. Sprinkle with parsley. Serve with cornbread.

flour, cornmeal, milk, butter, egg, corn kernels, red pepper, cheddar cheese, tomato soup, olive oil, onions, carrots, bacon, tomatoes, tomato puree, chicken stock, heavy cream, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/30718 (may not work)