Tomato soup with cornbread

1.To make cornbread, preheat oven to 180°C/160°C fan-forced. Grease an 8-hole, 3/4 cup-capacity mini loaf pan. Combine flour and polenta in a large bowl. Add milk, margarine and egg and mix to combine. Stir in corn, capsicum and half of cheese. Fill prepared pan. Scatter over remaining cheese. Bake for 25 minutes, until a skewer inserted comes out clean. Stand in pan for 5 minutes before turning onto a wire rack to cool completely.

2.Meanwhile, heat oil in a large saucepan on medium. Cook onion, carrot and bacon for 5 minutes, stirring, until onion is soft. Add tomato and cook, stirring, for 5 minutes, until tomato has collapsed. Add passata and stock. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 15 minutes, until reduced slightly. Blend with a stick blender until smooth. Stir in cream.

3.Ladle soup into bowls. Sprinkle with parsley. Serve with cornbread.