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

1. 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.

2. 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.

3. Serve the soup in shallot bowls. Top with the torn basil leaves and Parm.

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