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I made this again last night and was reminded how much I love making this soup. My husband said, “This soup is amazing” and went back for seconds (maybe thirds). I love how easy it is to make too. It tastes like it simmered all day but it really ony took 30 minutes. Every once in a while, I like to make a meatless meal. This soup is hearty enough that you will not miss the meat. Enjoy!

A warm bowl of tender vegetables, creamy polenta, and fresh herbs.

Ta Dah!

One dish dinner ready in 30 minutes.

FAQ

What is polenta?

Polenta is coarsely ground cornmeal. When cooked, it makes a porridge consistency. Italians eat it in warm dishes or as a side with cream, butter, and cheese mixed in. They also serve it firm until it solidifies and then pan fry or bake it until crispy.

Can I make this ahead of time?

Yes, soup gets better the long it sits so you can make this in advance and reheat when you are ready to serve.

Warm & Cozy Zucchini, Tomato, and Polenta Soup

by Katie Heath
Servings: 4 people
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
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Equipment

  • 1 large stock pot or dutch oven

Ingredients 

  • 3 Tbsp. extra virgin olive oil
  • 2 medium carrots, peeled and diced into 1/2 inch cubes
  • 1 medium onion, diced
  • 2 Tbsp. Italian flat leaf parsley, chopped
  • 2 tsp. dried thyme
  • 3 cloves garlic, chopped
  • 3 plum tomatoes, diced
  • 2 medium zucchini, diced into 1/2 inch cubes
  • 4 cups reduced sodium chicken broth
  • 1/3 cup instant polenta
  • 3 Tbsp. butter, room temperature and diced into small cubes.
  • salt and pepper to taste

Instructions

  • In a large Dutch oven, heat olive oil. Sauté the carrot and onion about 5 minutes. Season with salt and pepper.
  • Add parsley, thyme, garlic, tomatoes, and zucchini and cook for another 3-4 minutes until the vegetables are starting to soften.
  • Add the broth and bring to a boil. Slowly pout in the polenta and stir. Turn down heat to a simmer and cook for about 8 minutes. Season with salt and pepper. Slowly add in the butter to add a subtle, velvety finish.
  • Let simmer and serve warm in soup bowls. Optional toppings would be freshly grated Parmesan Reggiano, a drizzle of olive oil, and crusty bread on the side.

Notes

Katie’s Tips:
*I like to use fresh herbs, but dried herbs work ok as well. If you want to use fresh thyme, use 2 tablespoons, just like the parsley. 
*A sprinkle of parmesan on top would be a nice option when serving the soup along with crusty bread.
*This soup gets better as it sits, so you can make it a day in advance. Reheat on the stovetop and add a touch of chicken stock if it’s too thick.
*Polenta can be tricky to find at the store. Look in the Italian aisle or near the rice. If you still can’t find it, sometimes it’s by the oats. 
*This is a recipe I’ve been making for a long time. The original recipe is from Giada. Here’s the link for the original. 
*I often add a pinch more than 1/3 cup polenta because it makes the soup a little thicker. Maybe 2-3 Tablespoons more.
*The salt and pepper in this dish is really a personal decision.  I like to season with salt and pepper along the way, as a build a soup. Then, at the end I taste and add more if needed. 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!