Ingredients
4 tablespoons olive oil, divided
1 medium red onion, coarsely chopped
1 clove garlic, chopped
1 can (28 ounces) whole peeled tomatoes
1 1/2 cups low-sodium chicken broth or water
Coarse salt and pepper
1/2 teaspoon sugar
Prepared polenta, cut into 3/4-inch pieces (2 cups)
1/4 cup grated Parmesan
2 tablespoons heavy cream
4 tablespoons torn fresh basil leaves
Preparation
Preheat oven to broil.
Heat 2 tablespoons oil in a medium pot over medium. Cook onion and garlic, stirring occasionally, until translucent, 8 to 10 minutes. Add tomatoes and their juices, 1 1/2 cups broth, sugar, and 1 teaspoon salt; bring to a boil, then reduce heat and simmer 20 minutes.
Meanwhile, heat broiler. In a medium bowl, gently toss polenta with 2 tablespoons Parmesan and remaining 2 tablespoons oil. Scatter on a rimmed baking sheet and broil until lightly golden and crisp, 10 to 12 minutes. Transfer to a bowl and toss with remaining 2 tablespoons Parmesan. Season with salt and pepper.
Working in batches, fill a blender halfway with soup and puree until completely smooth, transferring to a clean pot as you work. Heat over low, stir in cream, and season with salt and pepper. Divide soup among four bowls and top with croutons and basil.
