Considering how often I cook with tomatoes, I've perhaps surprisingly never really been a fan of tomato soup. I think the canned varieties I was exposed to as a child turned me off of the idea. I've also never acquired a taste for canned tomato juice. It has the texture of moist chalk and tastes much like the tin it comes in. Today, my aversion to tomato soup is no longer. I used a recipe that a dear co-worker passed onto me as a guideline. I thought it sounded good, but I just knew it was going to taste heavenly as the aroma of the simmering soup pleasantly took over the kitchen.
The addition of polenta Parmesan croutons here makes this a more substantial tomato soup, but that didn't stop me from having a second bowl. Be sure to make the croutons ahead of time.
|Tomato Soup with Polenta Croutons and Chive Oil|
|Recipe by Lisa Turner|
Published on May 12, 2008
A vibrant and fresh-tasting tomato soup flavored with homemade fresh chive oil and topped with polenta Parmesan croutons
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