Polish Tomato Soup Zupa Pomidorowa
Indulge in the comforting warmth of Polish Tomato Soup, or Zupa Pomidorowa, a classic dish that's rich, creamy, and full of homestyle flavor. Made with a base of velvety chicken broth, sweet carrots, aromatic celery, and tangy canned tomatoes, this beloved Polish recipe strikes the perfect balance of savory and slightly sweet with a hint of sour cream for added creaminess. The magic happens as the ingredients simmer together, then are blended to silky perfection. Serve this hearty tomato soup with a scoop of fluffy white rice and a sprinkle of fresh parsley for a traditional touch that makes every spoonful irresistible. Perfect for a cozy family dinner or a simple yet satisfying lunch, this recipe is a must-try for fans of comforting European soups. Plus, it’s easy to make and comes together in just under an hour!
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Recipe Information
Ingredients
- 6 cups chicken broth
- 2 medium carrots
- 2 stalks celery stalks
- 1 medium onion
- 2 cloves garlic
- 28 ounces canned tomatoes (whole or diced)
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups sour cream
- 1 cup white rice (optional, for serving)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and chop the carrots, celery, and onion into small chunks.
Mince the garlic cloves.
In a large pot, melt the butter over medium heat.
Add the chopped carrots, celery, onion, and garlic. Sauté for 5-7 minutes until softened but not browned.
Stir in the canned tomatoes (with their liquid) and the tomato paste. Cook for another 3-4 minutes, allowing the flavors to meld.
Pour in the chicken broth and stir to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes.
Using an immersion blender, carefully purée the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend, then return it to the pot.
Season the soup with sugar, salt, and black pepper, adjusting to your taste.
Stir in the sour cream until the soup is creamy and well-combined.
If serving with rice, prepare it according to package instructions while the soup simmers.
To serve, ladle the soup into bowls. Add a scoop of cooked white rice to each bowl, if using. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6672 mg | 290% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 55.9 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 591 mg | 45% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3804 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
