Categories: Soup
Ingredients
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1 onion, chopped
- 1 carrot, finely chopped or grated
- 1 small stalk celery with leafy top, chopped
- 2 large garlic cloves, chopped
- 2 tbsp. fresh thyme, chopped
- 1 tbsp. Calabrian chile paste or 1 tsp crushed red pepper
- Salt
- 2 tbsp. sun-dried tomato paste
- 3 cups chicken stock
- 28 oz. San Marzano tomatoes
- 1/3 cup quick-cooking polenta
- 1/3 cup heavy cream
- Few fresh basil leaves, torn, for topping
- Freshly grated Parmigiano-Reggiano, for topping
Directions
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In a large pot or soup pot, heat the oil over medium to medium-high. Melt the butter into the oil. Add the onion, carrot, celery, garlic, thyme, and chile paste; season with salt. Cover and cook, stirring often, until softened, 4-6 minutes. Stir in the tomato paste, then the stock. Bring to a boil. Add the tomatoes. Bring to a boil, stirring and breaking the tomatoes up with a wooden spoon. Reduce heat to medium-low. Let the soup simmer at a low boil until the flavors meld, 8-10 minutes.
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Using an immersion blender, puree the soup. Whisk in the polenta. Reduce heat to low. Simmer until the polenta is tender, about 2 minutes. Stir in the cream; season with salt.
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Serve the soup in shallot bowls. Top with the torn basil leaves and Parm.