Polish Tomato Soup {Zupa Pomidorowa}

My mom often made tomato soup on Mondays. If you read my chicken soup {rosół} post, you know that we always ate rosół on Sundays, providing a time-saving base for tomato soup on Mondays. It’s like leftovers, but better, because you’re not eating the same thing again.

When I first came to America and tasted tomato soup, I thought it was very sweet. Everything seemed a lot sweeter as a matter of fact. I was used to a more tangy and bold tomato flavor. I think this soup is a bit more savory than you may expect from a tomato soup but I hope you find this soup as a nice alternative. 

Polish Tomato Soup {Zupa Pomidorowa}

  • Prep Time: 20 min
  • Cook Time: 20 min

Ingredients

  • About 2 quarts of chicken stock (or leftover chicken soup + chicken meat)
  • 8 tomatoes (or 1 can of stewed tomatoes)
  • 1 can of tomato paste
  • 2 carrots (if using boxed chicken stock)
  • 1/4 c of cream
  • 1 tsp of sugar
  • 2 tbs of butter
  • Pasta

Instructions

  1. Make soup base * or use store-bought chicken stock.

  2. Place tomatoes, tomato paste, a couple of sprigs of parsley and sugar in a blender and blend well. Add to soup base and mix well. Add peeled carrots and cook uncovered until thickens a bit, about 15 min on medium-low or low.

  3. Taste. Add salt, if needed.

  4. Turn heat off, add cream and butter.

  5. Serve with pasta, carrots and chicken meat, garnished with parsley.

*You can use leftover chicken soup or use your favorite stock. I normally make it with leftover chicken soup.

Let me know what you think about this version of tomato soup.

Smacznego!

Anna

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