Tomato Soup with Polenta Croutons and Chive Oil

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 OilTomato Soup with Polenta Croutons and Chive Oil
Recipe by
Published on May 12, 2008

A vibrant and fresh-tasting tomato soup flavored with homemade fresh chive oil and topped with polenta Parmesan croutons

Preparation: 15 minutes
Cooking time: 40 minutes

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Chive oil:
  • 1/2 cup fresh chives, chopped
  • 1/3 cup olive oil
  • 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
  • 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

Tomato Soup with Polenta Croutons and Chive Oil


Anonymous said...

A perfect use for those yummy croutons!

Mama Mia said...

that looks like a wonderfully comforting soup!

Johanna GGG said...

I confess to loving tinned tomato soup which has spoilt me for the fresh stuff - this looks delicious esp with all that garlic

Lucy said...

And there's that sensational chive oil in action.

Want this, all of this, right now.

Peter M said...

Lisa, with the drop in temp. of late, one can squeeze in another soup but I think from here on, it's salads baby!

This sounds wonderful and I to share your distaste of canned soups, my regrets to Listowel, Ontario.

Siri said...

Lisa, the soups looks very comforting and inviting..:)


Jen said...

Hi Lisa-

The soup looks really good... I haven't made tomato soup in a while, it seems like I get cravings for it mostly in the fall, but I will definitely try this one with the insolents croutons next time.

Thistlemoon said...

Oh wow, that looks fab, Lisa! I love tomato soup! I could eat 2 bowls of yours in a heartbeat!

Cris said...

Ohhhhhhh that looks so good! Love this recipe.

Valerie Harrison (bellini) said...

I also had an aversion to tomato soup until I tasted the delicious homemade variety. The chive oil and croutons take this up a notch so I will have to give it a try:D

TBC said...

Polenta croutons?! That is brilliant! And your soup has such a lovely red color.
I could do with a bowl of that right now.:-)

Hetal said...

visiting ur blog for the first time,nice blog.this soup looks so delicious,would love to see u on my blog and get ur feedback.