Creamy tomato soup, fresh basil, and cheesy polenta croutons make a flavorful and filling gluten-free meal.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to broil.

  • Heat 2 tablespoons oil in a medium pot over medium. Cook onion and garlic, stirring occasionally, until translucent, 8 to 10 minutes. Add tomatoes and their juices, 1 1/2 cups broth, sugar, and 1 teaspoon salt; bring to a boil, then reduce heat and simmer 20 minutes.

  • Meanwhile, heat broiler. In a medium bowl, gently toss polenta with 2 tablespoons Parmesan and remaining 2 tablespoons oil. Scatter on a rimmed baking sheet and broil until lightly golden and crisp, 10 to 12 minutes. Transfer to a bowl and toss with remaining 2 tablespoons Parmesan. Season with salt and pepper.

  • Working in batches, fill a blender halfway with soup and puree until completely smooth, transferring to a clean pot as you work. Heat over low, stir in cream, and season with salt and pepper. Divide soup among four bowls and top with croutons and basil.

Reviews (2)

51 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 21
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
This is the only soup my girls will eat, and the whole family adores it! Instead of the polenta croutons, which are time-intensive for our family, we serve it with goat cheese toasts. Yum!
Rating: Unrated
Delicious! I added a little extra garlic and some Italian seasoning to the onions and garlic. I made the polenta from scratch. And I would be more generous with the fresh basil next time. Loved it. Served it with bacon and caramelized onion grilled cheese.