Creamy Tomato and Basil Soup with Grilled Polenta Croutons

A classic tomato soup elevated with fresh basil and topped with crispy grilled polenta croutons and a swirl of cream for a comforting and flavorful lunch.

Prep Time

20 minutes

Total Time

55 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.64/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Soup

Cuisine:

British

Cooking Style:

Grilling

Mood:

Comfort Food•Healthy

Ingredients

Servings

2tablespoonsOlive Oil

£0.15

1mediumYellow Onion(chopped)

£0.30

3clovesGarlic(minced)

£0.12

28ouncesCanned Crushed Tomatoes

£1.10

14.5ouncesCanned Diced Tomatoes

£0.70

4cupsVegetable Broth(low sodium)

£0.60

0.5cupFresh Basil(chopped, plus extra for garnish)

£1.25

0.5teaspoonDried Oregano

£0.05

1teaspoonSugar(optional, to balance acidity)

£0.01

0.5teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

£0.01

0.3cupHeavy Cream or Mascarpone Cheese(optional, for richness)

£0.35

1tubePrepared Polenta(firm, pre-cooked polenta)

£1.75

1tablespoonOlive Oil(for grilling polenta)

£0.15

Total Cost

£6.54

£1.64 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
6.
Prepare the Polenta Croutons: Slice the prepared polenta into 1/2-inch thick rounds or squares.
7.
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.
8.
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.

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My Notes

Nutrition Information

Nutrition per serving (450g)

450 kcal / 1883 kJ

Carbs

45g

17% of RDA

Fat

27g

39% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a smoother soup, strain it through a fine-mesh sieve after blending.

To save time, you can use store-bought roasted red pepper soup as a base and add fresh basil and polenta croutons.

If you don't have a grill, you can pan-fry the polenta slices in a skillet with olive oil until golden brown.

For a vegan version, omit the cream or mascarpone cheese and use a plant-based cream alternative.

Add a pinch of red pepper flakes for a touch of heat.

Cooking Equipment

Large pot or Dutch oven

Baking sheet

Grill pan or outdoor grill (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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