This big old bowl of tomatoes and cream is the best thing to ever come out of my kitchen.

So good.  So right. I’m thinking of retiring.  I’m thinking of hanging up the apron strings and ending on a high note.  You know, like Seinfeld did in the 90’s.

But it’s just tomato soup?  What could be so special about it?  Let me explain. 

Tomatoes.  Top quality canned Italian tomatoes make all the difference in this soup.  I got my hands on two giant cans of whole San Marzano tomatoes and they made this soup absolutely irresistable.  

But they’re just tomatoes.  Yes they’re just tomatoes… just the best canned tomatoes EVER!

San Marzano Tomatoes are a type of plum tomato with a thin skin, fewer seeds and an oh so sweet and less acidic tomato flavor.  They’re like tomato bombs from heaven, except they don’t really explode and they’re  from Naples, Italy where they’re grown at the base of Mount Vesuvius.  For real… this actually happens.  Tomatoes at the base of a volcano.  Amazing.  It’s the volcanic soil that filters out any water impurieties before they reach the plant.  Rad.  Want to make some kickass soup?  Get your paws on these tomatoes, and I mean now!

Creamy Tomato Soup

     adapted from Martha Stewart

     serves 6

     Print this Recipe!

4 Tablespoons (1/2 stick) unsalted butter 

2 Tablespoons olive oil

1 medium onion, chopped

1 medium carrot, finely diced

course sea salt and fresh black pepper

splash of red wine vinegar (just over 1 Tablespoon)

1/4 cup all-purpose flour

3 Tablespoons tomato paste

1 dried bay leaf

2 cans (14 1/2-ounces each) low sodium chicken broth

2 cans (28-ounces each) whole peeled tomatoes in juice  (with basil if available)  

1/2- 3/4 cup whole milk or cream

In a large saucepan or Dutch oven melt butter over medium heat.  Add oil, carrot and onion and season with salt and pepper.  Cook until the onion is translucent and the carrots are well on their way to softening, about 7 to 8 minutes.   Add the splash of vinegar at stir until cooked off.  

Turn flame to low and add flour.  Incorporate into the onion and carrots.  Add tomato paste and cook for 1 minute to distribute the paste and cook off the flour taste.  

Add chicken broth and bay leaf.  

With clean hands add the tomatoes to the pot, breaking the whole tomatoes up with your hands as you add the tomatoes and the juice.   Bring to a boil and reduce heat to a simmer for 30 minutes, stirring occasionally.  

Remove from heat.  Using an emulsion blender, puree soup in pot until you’ve reached the desired consistency.  Maybe you like more chunks than some folks!  If you don’t have an emulsion blender, let the soup cool for about 30 minutes and, working in two or three batches, puree some of the soup in a conventional blender until smooth.  Place pureed soup in a bowl and puree the remainder in the pot.  

Return pureed soup to the pot and stir in milk or cream.  Season with salt and pepper to taste.  

Let cool to room temperature before dividing among airtight containers or jars (leaving 1 inch of space at the top) and freeze.

Life is all about balance, right?  Balance and beans.  Ok… maybe not that last part.

While I’ll be the first person in line to pick at those brownies fresh out of the oven, I also know that I have to fill my belly with foods that make my body feel strong.  Because I think food is just downright dreamy, I like to take the time to make something special for my body.  Why?  I figure if my body is happy, then my brain is pretty stoked and my heart feels pretty rad… and that trickles out to every part of my life.

Can I tell you a secret?  I gave up working out for the new year.  That’s right… I gave it up completely.  I had absolutely no interest at all in even glancing at my running shoes.  About two months in, I went to slip on my favorite jeans.  Um…  they were tight… and they hadn’t just come out of the dryer.  What did I expect?  Seriously…

Well, I’m back at it.  I’m taking my running shoes out for a spin every once in a while, and my body is all smiles.  Incedentially, my body also wants to celebrate its new found activity with French fries… but that’s a whole other battle we can talk about later.

This Borlotti Stew over Creamy Polenta feels exactly as good as getting out of the shower after a long run and sliding under the electric blanket for the night.  It’s one big bowl of good-for-you comfort.

It’s a small way to celebrate real food being really good for you.  I dunno… I think there’s something really special, and necessary about taking care of your body with a whole, happy meal.

Borlotti Beans in Tomato Sauce with Creamy Parmesan Polenta

Print this recipe!

3 Tablespoons unsalted butter

1/2 medium yellow onion, chopped

1 medium fennel bulb trimmed and chopped

3 garlic cloves, finely chopped

4 teaspoons fresh oregano

1/4 teaspoon dried red pepper flakes

salt

1 small carrot peeled and shredded

1 28-ounce can whole tomatoes or plum tomatoes

pepper

3 cups cooked and drained Borlotti beans (more about how to soak and cook those suckers here)

For Parmesan Polenta

1 cup polenta

3 cups cold water

2 cups whole milk  (if you don’t want to use whole, just use whatever you have on hand)

1 teaspoon salt

1/3 cup grated Parmesan cheese

In a small, heavy bottom sauce pan over medium heat, melt butter.  Add onions, fennel, garlic, 2 teaspoons oregano and red pepper flakes, plus a pinch of salt and pepper.  Saute for 10 minutes.

Add shredded carrot and saute for 2-3 minutes more.

Add tomatoes and stir to break up.  Add another pinch of salt.

Reduce heat to super low (a very very low simmer) and cook, uncovered, stirring occasionally, until the tomatoes begin to separate from oil, about 2 hours.  I cooked my tomatoes for about an hour and a half before I couldn’t wait any longer and dove in.

Add the rest of the oregano, plus more salt and pepper to taste.  Add Borlotti beans and stir to combine.

Now make the Polenta

Place 1 cup of dried polenta in a medium sized bowl.  Top with one cup cold water.  Set aside.

In a medium sized sauce pan bring 2 cups of whole milk and remaining 2 cups of water to a boil.  Once boiling, add salt.  Slowly whisk the polenta and water mixture into the boiling milk mixture.  Turn flame down to medium low.  The time the polenta takes to cook will depend on weather you’re using fine grain or course polenta.  My fine grain polenta took just minutes to thicken.  However long it takes, stir occasionally until you’re reached a desired thickness.

Turn of flame and add grated parmesan cheese.  Stir to incorporate.

Serve Borlotti with tomato sauce over warm polenta and top with extra Parmesan if you’re feelin’ frisky.