Tomato Soup with Polenta Croutons and Chive Oil

Considering how often I cook with tomatoes, I've perhaps surprisingly never really been a fan of tomato soup. I think the canned varieties I was exposed to as a child turned me off of the idea. I've also never acquired a taste for canned tomato juice. It has the texture of moist chalk and tastes much like the tin it comes in. Today, my aversion to tomato soup is no longer. I used a recipe that a dear co-worker passed onto me as a guideline. I thought it sounded good, but I just knew it was going to taste heavenly as the aroma of the simmering soup pleasantly took over the kitchen.

The addition of polenta Parmesan croutons here makes this a more substantial tomato soup, but that didn't stop me from having a second bowl. Be sure to make the croutons ahead of time.

Tomato Soup with Polenta Croutons and Chive Oil

Recipe by Lisa Turner Published on May 12, 2008 A vibrant and fresh-tasting tomato soup flavored with homemade fresh chive oil and topped with polenta Parmesan croutons Print this recipe Chive oil: 1/2 cup fresh chives, chopped 1/3 cup olive oil Soup: 1 tablespoon olive oil 1 onion, diced 6 cloves garlic, sliced 1/2 cup tomato paste 1/2 teaspoon fresh cracked black pepper, or to taste 4 cups vegetable stock 2 cups water 1 teaspoon sea salt, or to taste 2 plum tomatoes, peeled, seeded and diced juice from 1 large lemon Garnish: polenta Parmesan croutons (recipe below) Instructions: Begin by making the chive oil. In a blender, purée the chives with the oil until smooth. Line a strainer with cheesecloth and strain the oil and chive mixture, pressing with a spoon to extract as much oil as possible. Set aside. In a large heavy pot, heat the oil over medium heat. Fry the onion and garlic until softened, about 5 minutes. Now add the tomato paste and black pepper. Cook, stirring often, until it darkens, about another 5 minutes. Now add the stock, water and salt, bring to a boil, reduce the heat to low, and cover and simmer for 20 minutes. Strain through a sieve into another large pot. Return to the stove, and add the lemon juice and chopped tomatoes. Simmer for another 10 minutes. Ladle into small bowls, drizzle with a bit of the chive oil, and top with polenta croutons. Makes 8 servings

Polenta Parmesan Croutons

Recipe by Lisa Turner Published on May 11, 2008 Dense and delicious polenta croutons baked with Parmesan cheese — these are great for salads and also hold their shape in soups — they're also terrific as a snack by themselves Print this recipe Ingredients: 3 cups water 1 1/2 cups yellow cornmeal 1 teaspoon cayenne 1 teaspoon sea salt 2 teaspoons olive oil fresh cracked black pepper to taste 1/4 cup fresh grated Parmesan cheese Instructions: Bring the water to a boil in a medium saucepan. Reduce the heat to medium-low, and pour in the cornmeal, stirring constantly. Simmer for about 10 minutes, stirring often, until the mixture is thickened. Remove from heat, and stir in the cayenne, salt, olive oil and black pepper. Grease an 8 × 8 baking pan. Transfer the polenta into the pan and spread evenly with a spatula or knife. Sprinkle with grated Parmesan cheese. Leave to cool. Preheat an oven to 450° and line a baking sheet with parchment paper. Cut the polenta into small cubes and gently transfer the cubes to the baking sheet. Bake for 30 minutes or until the croutons are crisp and golden, flipping occasionally with a pair of tongs so that each side of the cubes browns evenly. Makes about 3 dozen croutons

I'm sharing this with Chef Erik who is hosting a Veg Head carnival. As you may have guessed, the theme is vegetarian recipes.