Creamy Tomato and Basil Soup with Grilled Polenta Croutons

Prepare the Soup: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Tomatoes and Broth: Stir in the crushed tomatoes, diced tomatoes, vegetable broth, dried oregano, sugar (if using), salt, and pepper. Bring to a simmer.

Simmer and Blend: Reduce heat to low, cover, and simmer for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld.

Blend the Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be careful when blending hot liquids. Return the soup to the pot.

Add Basil and Cream: Stir in the fresh basil and heavy cream or mascarpone cheese (if using). Heat through gently. Taste and adjust seasoning as needed.

Prepare the Polenta Croutons: Slice the prepared polenta into 1/2-inch thick rounds or squares.

Grill the Polenta: Brush the polenta slices with olive oil. Heat a grill pan or outdoor grill to medium heat. Grill the polenta slices for 2-3 minutes per side, or until they are golden brown and slightly crispy.

Serve: Ladle the soup into bowls. Top with the grilled polenta croutons and a swirl of cream or a dollop of mascarpone cheese (if desired). Garnish with fresh basil leaves.