polish tomato soup

This rich Pomidorowa soup is a classic recipe rivalled only by maybe (and that&#x27;s a big maybe!) Rosół or Ogórkowa on my personal nostalgia-meter. Try it!

Zupa Pomidorowa: Polish Tomato Soup with Egg Noodles

(2 litres) Chicken Broth (or leftover Rosół)

oz (680-700 ml) Tomato Paste

(200 milliliters) Sour Cream 12 or 18%

(200 g) Cooked Egg Pasta

(chopped)

Salt, Pepper (to taste)

Polish tomato soup Pomidorowa is a lovely single-vegetable soup that has a fantastic sweet and sour flavour.

Zupa pomidorowa

800 g canned tomatoes (crushed)

300 ml chicken stock

olive oil

onion

garlic

tbsp Balsamico vinegar

thyme

basil

salt

brown sugar

apple cider vinegar

tbsp creme fraiche ((sour cream))

black pepper ((freshly cracked))

Heat the oil in a pot. Mince the red onion and the garlic. Add the onion and garlic to the pan and sautée on medium-high heat 5-6 minutes, until soft.

Pour in the Balsamico vinegar and evaporate.

Add the canned tomatoes, salt, brown sugar, dried thyme, dried basil and black pepper. Lower the heat to medium and let simmer for 10 minutes, stirring from time to time.

Remove the pot from the heat and blend the soup using an immersion blender.

Return the soup to the heat and add the chicken stock and the apple cider vinegar. Simmer on medium-low heat for another 5 minutes.

Remove from the heat and stir in the sour cream.

Serve the soup with extra sour cream to add to taste.

A vegan version of my Grandma&#39;s Polish Tomato Soup. While this recipe is not authentic, it reminds me exactly of her Zupa Pomodrowa that I grew up with. This shortcut recipe is super quick and easy, flavorful, and so delicious! Ready in less than 30 minutes!

Vegan Polish Tomato Soup

carton (32 ounces) vegetable broth (low-sodium preferred)

chicken bouillon

(15 ounces) tomato sauce

vegan unsweetened, plain yogurt

salt and pepper (optional,

vegan noodles

black pepper

parsley

Heat 1 cup of the broth over medium heat. Add the bouillon cube and whisk frequently until it is fully dissolved.

Add the remaining vegetable broth and tomato sauce. Stir well. Increase the heat to medium-high and bring to a boil, then decrease the heat and simmer for 15 minutes.

In a mixing bowl, add the vegan yogurt and 1 cup of the hot soup. Whisk well until smooth. Add this mixture back to the soup pot and stir until fully combined.

Taste and adjust seasoning as necessary.

Serve warm over cooked noodles and garnish with chopped fresh parsley, if desired.

Sooooo delicious and amazingly quick and easy. Tomato soup and noodles are always the best. The sour cream (or yogurt) is the perfect addition.

The soup is fast and easy to make - delicious. The vegan yogurt makes it very creamy. I made it with whole wheat orzo, instead of noodles.

I have been on Jenn's e-mail list for a couple of years &amp; have tried various recipes; the vegan Polish tomato soup is one of the best recipes that I've made &amp; satisfied a huge craving for tomato soup!  Thank you, Jenn.  Always looking forward to more of your wonderful recipes!

Delicious tomato soup made with chicken broth, tomato puree, and cream. It's pure comfort food and one of the staples of Polish cuisine.

Polish tomato soup (zupa pomidorowa)

chicken wings

parsley onion

water

tomato passata (tomato puree) (500 milliliters)

heavy cream (30-36%)

sour cream (12-15%)

salt and pepper (to taste)

chopped parsley

cooked pasta or rice

Make the chicken broth: peel the carrots, parsley root, celeriac, and onion. Cut into large chunks. Add the vegetables, spices, and chicken pieces into a large pot. Add 8 cups of cold water. Bring to a boil, reduce the heat to low, and simmer, partially covered, for 1 hour.

Strain the broth, discard the vegetables (you can leave carrots if you like them, slice them and add to the soup), set the meat aside to cool. When the meat is cool enough to handle, you can take the meat off the bones and add it to your soup or leave it for other uses.

Add the tomato puree to the broth. Bring the soup to a boil then take it off the heat.

Temper the cream: Add both types of cream to a cup, add a tablespoon of hot soup to the cream, stir until combined, gradually add more soup to the cream, stirring thoroughly after each addition. You should add about 8 tablespoons of soup in total. If the sour cream is still lumpy you can process the mixture in a food processor or press it through a fine-mesh strainer.

Add the tempered cream to the soup. You can now warm up the soup but don't boil it (the cream can split).

Season the soup with salt and pepper. You can add more cream if you wish. You can add heavy cream directly to the soup but sour cream needs to be tempered first. If your soup came out too sour you can add a teaspoon (or to taste) of light brown sugar.

Serve with cooked pasta or rice. Sprinkle with chopped parsley.

Enjoy!

Thank you so much for this recipe!  My sisters and I still talk about grandma’s tomato soup with her homemade noodles. I can’t wait to make this and share it with them.

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Vegan Polish Tomato Soup

Polish tomato soup (zupa pomidorowa...

Top 4 polish tomato soup recipes from across the web

The most viewed polish tomato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Zupa Pomidorowa: Polish Tomato Soup...

Zupa pomidorowa

Vegan Polish Tomato Soup

Polish tomato soup (zupa pomidorowa...

The most viewed polish tomato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine