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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

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.