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}
Polish Tomato Soup {Zupa Pomidorowa}
Ingredients
- About 2 qts / 2 l of chicken stock (or leftover chicken soup + chicken meat)
- 8 tomatoes (or 14 oz / 410 ml can of stewed tomatoes)
- One 5.5 oz / 156 ml can of tomato paste
- 2 carrots (if using boxed chicken stock)
- 1 tsp of sugar
- ¼ c / 60 ml of sweet cream
- 2 tbsp of butter
- Pasta or rice for serving
- Parsley for garnish
Instructions
Place stock (or leftover chicken soup, without meat) in a soup pot. Add stewed canned tomatoes and tomato paste and blend with an immersion blender.
Turn to boil. Add peeled carrots and cook uncovered until it thickens a bit, about 15 minutes on medium-low or low.
Taste. Add salt, if needed. If you have some leftover chicken meat, you may also add to soup to heat through.
Turn heat off, add sugar, cream and butter.
Serve with pasta or rice, carrot slices 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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