Cheesy, Creamy Tomato Soup with Spinach and Polenta

Posted: August 2, 2010 in cooking, Food, recipes
Tags: , , , , , , , , , , , ,

Close up of the soup.

I know, another polenta dish, and really, I had grown tired of eating polenta. But you see, we ran out of food and only had a few things left in the kitchen, so I decided to try and cook something up and see if I could make anything that was edible. So I decided to take whatever I had in the fridge and cupboard to see what would come out. I was actually amazed that I had enough ingredients to make something I actually wanted seconds of. The only problem is, this stuff is way too filling for me!

What you will need…

  • About 3/4 of a cup of some kind of fatty meat drippings such as ground beef or lamb.
  • An onion.
  • A clove of garlic.
  • Thyme.
  • Vegetable juice, like V8.
  • Rosemary.
  • Olive oil.
  • Corn starch.
  • Salt.
  • Heavy whipping cream.
  • Spinach.
  • Your favorite cheese.

How to prepare…

  1. Chop the onion and garlic.
  2. Dribble a bit of olive oil into a pot and turn up the heat to medium-low.
  3. Place the onions and garlic in the pot and allow the onion to turn a bit transparent while browning the garlic.
  4. Add thyme, rosemary and salt to taste.
  5. Add the fatty drippings into the pot and turn it down to low. Let it simmer for 15 minutes while stirring occasionally.
  6. Cook further if the onions need more time to caramelize. They should be turning brown and shrinking a bit (you may shorten the cooking time if needed but it won’t be as flavorful).
  7. Add about 2 cups of v8 to the pot together with 1 cup of cream. You can add more cream if you like it to be creamier, but it will make it heavier also.
  8. Add the spinach.
  9. Mix two teaspoons of corn starch into a cup with cold water and make sure to work the lumps out.
  10. Slowly add the corn starch mixture into the pot while stirring to avoid creating lumps.
  11. Keep stirring for 8 more minutes to allow the corn starch to thicken.
  12. Scoop up some polenta and place it into the middle of the bowl.
  13. Pour as much soup as you like on top of the polenta and place the cheese of your choice on top of that.
  14. いっただきます! (Ittadakimasu– Bon Appetit!)

Tip: If you want to try slow cooking the soup over several hours on low, or even in a slow cooker, you will get a deeper and more blended flavor. You can always add meat to the dish if you would like. Instead of adding the drippings, you could use half a pound of 15% fat ground beef.

Top view of the soup.


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Comments
  1. Yum Yucky says:

    holey moley. This looks and sounds fabulous. And I love that first ingredient you list. It’s so sinister.

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