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 Preparation: 15 minutes Cooking time: 40 minutes 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 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