You Say Tomato 🍅 I Say Hot Dog!
When life gives you 🍅 tomatoes, make fresh, Homemade Tomato Soup 🍲 ! And if you want something even more flavor-filled, add some crispy “Grilled-Cheese” Polenta Croutons and you have the ultimate in ☀️ summer comfort food. This is another one of those easy soup recipes that it soooooooooo good😋 and the real ingredients make a soup that bares absolutely no resemblance to any soup you buy in a can. You’ll be so 🙂 proud of yourself too. When you make soup at home, you know exactly what delicious, fresh good stuff goes into your soup bowl 🍲 .
I admit that this is a bounty year for homegrown tomatoes around my house. They dig the heat! But, you don’t have to have a crop of your own homegrown 🍅 tomatoes either. All the delicious, in season varieties are just a grocery store stop away. The stands, 👨🌾 farmers markets and grocery stores are jammed with the very best fresh produce right now. You’ll be sorry if you don’t ‘cuz, summer is on it’s way out! Go and get some and make your 💕sweeties a delicious bowl of 🍲 soup. It’s like a giant XOXO in a bowl.
My husband grows the greatest crop of tomatoes, and he basically does it just for me. He only likes tomatoes when they’ve been cooked. I like to find recipes that he will like that really showcase the amazing flavor of the homegrown tomatoes he works so hard to grow. This recipe is a easy winner!
How To Make Homemade Tomato Soup Here!
Into a large dutch oven or heavy bottomed pot, add 3 tablespoon olive oil to heat on medium high. Once heated, add 1 whole chopped onion and 3 cloves of minced garlic. Add 1 cup of chopped carrots and 2 tablespoons chopped thyme leaves (or substitute 1 teaspoon dried thyme) and cook for about 5 minutes, just until the onion starts to turn a little brown. Next, add 6 cups of chopped tomatoes and sprinkle with 2 teaspoons of honey or sugar. Add 2 cups of vegetable or chicken broth. Cook on low until the carrots are tender and the tomatoes are softened, about 45 minutes.
Let the mixture cool then in batches, puree in food processor or blender. This soup already looks so creamy, just by the blender, no added cream or milk. You also don’t have to bother with straining, it’s all completely combined and perfect.
Return the puree to the pot and heat on medium. Add 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Next, add 2 tablespoons freshly chopped basil and 2 tablespoons freshly chopped oregano. If you like a creamy tomato soup, add 1/2 cup cream or use a non dairy substitute, like lite coconut milk, if you want to keep this soup vegan. Heat through and check seasoning. Adjust seasoning with salt or pepper if needed.
Crispy Grilled Cheese Polenta Croutons
Adding these croutons is totally optional, but they take this soup from light to a bit more hearty. Plus, who doesn’t love the ultimate combination of grilled cheese and tomato soup?
Making polenta is really easy and I make it a lot in place of rice or pasta. We’re going to make it the traditional way, but let it get solid, for a great way to change up a traditional bread crouton.
Prepare a rimmed baking pan by lightly greasing with olive oil or a non stick spray. Add a sheet of parchment paper, then spray or oil the top of the paper too. Set aside.
Into a medium size pot, add 4 cups of either water or vegetable or chicken broth. Bring to a boil, then over high heat, slowly add 1 cup of polenta, whisking constantly to make sure you don’t end up with any lumps. Add 1/2 teaspoon salt and some fresh ground pepper. Reduce heat to low and simmer for about 30 minutes, stirring frequently.
Remove from the heat and add 2 tablespoons unsalted butter and 1 cup freshly grated cheddar cheese and 2 tablespoons freshly chopped basil, or oregano or 1 tablespoon really, really, really finely minced fresh rosemary.
Stir to combine, then pour immediately into the prepared baking pan, smooth top with an off set spatula.
Refrigerate the polenta until solid, at least 1 hour up to overnight.
Polenta Cubes – Shape and Bake
Cut polenta into 1 inch squares then into a large bowl. Top with about 1-2 tablespoons of olive oil and toss to coat.
Put them onto a parchment lined baking pan so that they are not touching. Bake at 400° for 15 minutes, then turn croutons over and bake again 15 more minutes. You can store these in an airtight container, in the refrigerator for up to 1 week.
Serve the Homemade 🍅 Tomato 🍲 Soup hot with Crispy Grilled Cheese Polenta Croutons on top! Enjoy!
Soup - Tomato Soup with Crispy Grilled Cheese Polenta Croutons
Ingredients
For the Tomato Soup
- 6 cups chopped tomatoes (preferably heirloom)
- 1 large onion, diced
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1 tablespoon freshly chopped thyme leaves (or substitute 1 teaspoon dried thyme)
- 2 tablespoons freshly chopped basil
- 2 tablespoons freshly chopped oregano (or substitute 2 teaspoons dried oregano)
- 2 teaspoons sugar or honey
- 2 cups vegetable or chicken broth
- 1 teaspoon salt
- freshly ground black pepper
Optional: 1/2 cup cream or 1/2 cup lite coconut milk if non dairy/vegan
For the Crispy Grilled Cheese Polenta Croutons
- 4 cups water or vegetable or chicken broth
- 1 cup polenta
- 2 tablespoons butter
- 1 cup grated cheddar cheese
- 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper
- 2 tablespoons freshly chopped basil or oregano (or 1 teaspoon dried basil or oregano or 1 tablespoon very finely minced fresh basil)
- 2 tablespoons olive oil
Instructions
- Into a large dutch oven or heavy bottomed pot, add 3 tablespoon olive oil to heat on medium high. Once heated, add 1 whole chopped onion and 3 cloves of minced garlic. Add 1 cup of chopped carrots and 1 tablespoon chopped thyme leaves (or substitute 1 teaspoon dried thyme), basil and oregano and cook for about 5 minutes, just until the onion starts to turn a little brown. Next, add chopped tomatoes and sprinkle with 2 teaspoons of honey or sugar. Add 2 cups of vegetable or chicken broth. Cook on low until the carrots are tender and the tomatoes are softened, about 45 minutes.
- Let the mixture cool then in batches, puree in food processor or blender.
- Return the puree to the pot and heat on medium. Add 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Next, add 2 tablespoons freshly chopped basil and 2 tablespoons freshly chopped oregano. Add 1/2 cup cream or use a non dairy substitute, like lite coconut milk, if you want to keep this soup vegan. Heat through and check seasoning. Adjust seasoning with salt or pepper if needed.
For the Crispy Grilled Cheese Polenta Croutons
- Prepare a rimmed baking pan by lightly greasing with olive oil or a non stick spray. Add a sheet of parchment paper, then spray or oil the top of the paper too. Set aside.
- Into a medium size pot, add 4 cups of either water or vegetable or chicken broth. Bring to a boil, then over high heat, slowly add 1 cup of polenta, whisking constantly to make sure you don't end up with any lumps. Add 1/2 teaspoon salt and some fresh ground pepper. Reduce heat to low and simmer for about 30 minutes, stirring frequently. Remove from the heat and add 2 tablespoons unsalted butter and 1 cup freshly grated cheddar cheese and 2 tablespoons freshly chopped basil, or oregano or 1 tablespoon really, really, really finely minced fresh rosemary. Stir to combine, then pour immediately into the prepared baking pan, smooth top with an off set spatula.
- Refrigerate the polenta until solid, at least 1 hour up to overnight.
- Cut polenta into 1 inch squares then into a large bowl. Top with about 1-2 tablespoons of olive oil and toss to coat. Put them onto a parchment lined baking pan so that they are not touching. Bake at 400° for 15 minutes, then turn croutons over and bake again 15 more minutes. You can store these in an airtight container, in the refrigerator for up to 1 week.
- Serve the Homemade Tomato Soup hot with Crispy Grilled Cheese Polenta Croutons on top! Enjoy!
- recipe from Karen Harris https://www.bittersaltysoursweet.com
