Creamy Tomato Soup with Oatly Polenta Croutons

This vegan and gluten-free Tomato Soup with Polenta Croutons gets its luscious creamy texture from Oatly oatmilk in place of traditional heavy cream. The Oatly oatmilk is a delicious vegan, soy- gluten- and nut-free that Chef Toni Sakaguchi from The Culinary Institute of America uses in both the soup and the polenta croutons.  You will love the layers of flavor in this plant-based twist on a comfort food classic. Find the video, recipe, and printable recipe PDF below!

 
 

Yield: 4 Portions

Ingredients

Oatmilk Polenta Croutons

1 oz., Olive oil
½ cup, Onion, diced
½ tsp., Garlic minced
1 cup, Oatly Oatmilk
1 cup, Water
½ tsp., Nutritional yeast
½ cup, Polenta
as needed, Salt
as needed, Black pepper, ground

Oatmilk Tomato Soup

1 oz., Olive oil
½ cup, Onion, diced
½ cup, Celery, peeled, diced
½ tsp., Garlic, minced
1 Tbsp., Brown rice flour
28 oz., Tomatoes, canned, diced
4 ea., Garlic cloves, roasted
2 cups, Oatly Oatmilk
¾ tsp., Paprika
½ tsp, Nutritional yeast
1 ea., Cayenne, a pinch
as needed, Salt
as needed, Black pepper, ground
as needed, Lemon, juice and zest

Assembly

1 oz., Olive oil
1 cup, Oatmilk Polenta Croutons (recipe above)
1 Tbsp, Chives, chopped

Method

  1. For the Oatmilk Polenta Croutons: Place oiled parchment paper into an 8 x 8” pan.

  2. Heat the olive oil in a sauce pot. Add the onions and sweat over low heat until translucent. Add the garlic and cook until aromatic. Add the Oatly oatmilk and water and bring to a simmer. Sprinkle in the polenta and bring to a simmer. Stir constantly until the polenta has a homogenous appearance. Stir in the nutritional yeast and season with salt and pepper. Reduce the heat to low, cook stirring periodically until the polenta is cooked and not grainy.

  3. Pour the polenta into the prepared pan and spread to a ½-inch thick layer.  Cover with lightly oiled parchment paper and cool.

  4. For the Oatmilk Tomato Soup: Heat the olive oil in a sauce pot. Add the onions and celery. Sweat over low heat until translucent. Add the minced garlic and cook until aromatic.

  5. Sprinkle the rice flour on the vegetables and stir in. Cook for 1 minute stirring constantly. Add the tomatoes, roasted garlic, and oatmilk. Bring to a simmer. Reduce the heat to low. Stir in the spices. Let cook for 20 minutes or until the flavors have melded. Season with salt and pepper.

  6. Place the soup in a blender and blend until smooth. Adjust seasoning with salt, pepper, cayenne, lemon juice and zest.

  7. Once the polenta is cold. Cut into ½ inch cubes.

  8. Heat a non stick pan over medium heat. Once hot, add oil and croutons. Saute the croutons until golden brown all over. Season with salt and pepper.

  9. To Serve: Pour the soup in a bowl. Top with a few croutons, sprinkle with chives.

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Oatly.