Polish Fresh Tomato Soup Recipe – Zupa Pomidorowa
This traditional Polish Tomato Soup – Zupa Pomidorowa, is a simple yet deeply flavorful dish many of us (Poles) grew up with. Made from fresh, juicy tomatoes and homemade chicken broth, this soup delivers comfort and rich flavor in every spoonful.
Whether served with white rice or noodles, it’s a beloved dish. This hearty meal brings a nostalgic touch, perfect for enjoying as one of the main courses on a chilly day.
Discover this comforting Polish tomato soup recipe made with chicken stock, cooked rice, tomatoes, and aromatics —perfect for a cozy meal with your family.
In this recipe, I’ll show you how to use fresh tomatoes to create a soup that’s just like the one my mom used to make.
Why you will love Zupa Pomidorowa
Comfort in a bowl – Zupa Pomidorowa is the ultimate comfort food. It’s warm, soothing, perfect for a chilly day.
Versatile – this soup is incredibly versatile. Whether you prefer it creamy or chunky, with rice or noodles, you can customize it to suit your taste. It can be a light starter or a hearty main course.
Simple ingredients – create a rich, flavorful soup that’s anything but basic. Adding aromatics like bay leaf and allspice adds depth without complicating the process.
Healthy and wholesome – packed with fresh vegetables, this soup is a healthy option that doesn’t compromise flavor. It’s nourishing, satisfying, and perfect for those who enjoy eating well without fuss.
Ingredients, Variations and Substitutions
Fresh Tomatoes – ripe tomatoes are the star of this soup, providing natural sweetness and acidity. Heirloom varieties can add unique flavors. Canned tomatoes (whole or crushed) can be used if fresh tomatoes aren’t available. You may need to adjust the cooking time and seasoning. Additionally, you can use tomato puree to enhance the flavor.
Olive Oil or Butter – used for sautéing the vegetables, adding richness and depth to the soup. Olive oil gives a slightly fruity flavor, while butter adds creaminess. Any neutral oil (like vegetable or sunflower oil) or ghee can be used. For a richer flavor, you can mix butter and olive oil.
Tomato paste – adds depth and richness to the soup. It intensifies the tomato flavor, enhancing the overall taste and providing a deep, savory note. You can also use tomato sauce, ketchup, or sundried tomatoes.
Onion – adds a subtle sweetness and depth of flavor to the base of the soup. Cook until translucent to avoid bitterness. Shallots or leeks can be used for a milder flavor. Red onions will add a slightly sharper taste.
Carrots – add natural sweetness and a slight earthiness, balancing the acidity of the tomatoes. Dice them finely so they cook evenly with the other vegetables. Sweet potatoes or butternut squash can be used for a sweeter, richer flavor.
Parsnip – adds an earthy, slightly sweet flavor that enhances the overall complexity of the soup. Parsnip is optional but adds a unique twist. If you prefer, you can use celery or parsley root, or extra carrots can be used.
Chicken Broth – the base of the soup, adding depth and umami. Use low-sodium broth to control the salt level. Water can be used in a pinch, but the soup will be less flavorful. A bouillon cube or powder can also be used. For the vegetarian version, use vegetable stock.
Bay leaves – add a subtle herbal note that enhances the overall flavor of the soup. Remove the bay leaf before serving, as it’s not meant to be eaten. A small pinch of thyme or rosemary can be used for a different herbal flavor.
Allspice Berries – add a warm, slightly sweet spice note characteristic of Polish soups. Use whole berries and remove them before serving. Ground allspice can be used, but use sparingly. A mix of cinnamon, cloves, and nutmeg can also mimic the flavor.
Brown Sugar – balances the acidity of the tomatoes, especially if they are very tart. Honey, maple syrup, or a pinch of baking soda (to neutralize acidity) can be used.
Salt and Black Pepper – essential for seasoning and enhancing the flavors of the soup. Add salt gradually and taste as you go. Freshly ground black pepper adds a nice kick. Sea salt or kosher salt can be used. White pepper offers a milder, less pungent flavor.
Heavy Cream – adds richness and a creamy texture to the soup, making it more luxurious. Stir in at the end of cooking to avoid curdling. Half-and-half sour cream or coconut milk (for a dairy-free option) can be used. Greek yogurt can also be stirred in for a tangy flavor.
Fresh Dill or Parsley leaves – will brighten up the soup and add a fresh, herbal note that complements the tomatoes. Add just before serving to keep the herbs vibrant and flavorful. Fresh basil, cilantro, or chives can be used for a different flavor profile.
Cooked Rice or Pasta – add body and texture to the soup, making it more filling. Add rice or pasta just before serving to prevent it from becoming too soft. Barley, quinoa, or small dumplings (like kluski) can be used for a hearty twist.
Equipment you will need
- Large Soup Pot or Dutch Oven
- Small saucepan
- Slotted Spoon
- Large glass bowl
- Sharp Knife & Cutting Board
- Blender, immersion blender or food processor (optional)
- Wooden Spoon or Spatula
- Ladle
- Measuring Cups and Spoons
- Serving Bowl
Top Tips
Choose ripe, flavorful tomatoes – the quality of your tomatoes is key. Ripe, juicy tomatoes will give the soup its rich, natural sweetness. If your tomatoes are a bit under-ripe, consider roasting them first to concentrate their flavor.
Don’t skip the blanching – it removes the tough skins, which which can affect the soup’s texture. This step is quick and makes a big difference in the final result.
Sauté vegetables slowly – it helps develop a deeper, sweeter flavor base for the soup.
Balance acidity with sugar or cream – tomatoes can be quite acidic, so taste the soup as it cooks. If it’s too tangy, add a pinch of sugar or stir in some cream at the end for a smoother, richer flavor.
Simmer – once everything is in the pot, let the soup simmer for at least 20-30 minutes. This allows the flavors to meld together and deepens the soup’s taste.
Blend for your desired texture – whether you want a chunky or smooth soup. An immersion blender is handy for quick blending directly in the pot, or you can transfer the soup in batches to a regular blender.
Step-by-step instructions
- Start with blanching the tomatoes. Bring a large pot of water to a boil.
- Cut a small “X” on the bottom of each tomato.
- Prepare a bowl with ice water.
- Gently place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute until the skins start to peel away.
- Immediately transfer the tomatoes to the ice water bath to cool. Once the tomatoes are cool, peel off the skins. Core and roughly chop the tomatoes. Set aside
- In a saucepan, heat the olive oil or butter over medium-high heat.
- Add the finely chopped onion to the pot and sauté until translucent, about 5-7 minutes.
- Stir in the diced carrot and parsnip. Sauté for an additional 5 minutes until the vegetables begin to soften.
- Add the peeled and chopped tomatoes to a large soup pot. Cook for about 15-20 minutes, stirring occasionally, until the tomatoes have broken down into a sauce-like consistency.
- After the tomatoes break down, add the sautéed veggies, pour in the chicken stock, add the bay leaves and allspice berries.
- Stir well and bring the soup to a gentle boil.
- Reduce the heat to low and let the soup simmer for 20-30 minutes to allow the flavors to meld.
- Taste the soup and adjust the seasoning with salt, pepper, and sugar
- For a smoother texture, remove the bay leaf and allspice berries, then blend the soup using an immersion blender directly in the pot.
- Alternatively, transfer the soup in batches to a blender and blend until smooth.
- If using, stir in the heavy cream for a rich, velvety texture.
- If you haven’t already, cook the white rice in a separate pot. Once done, add it to the soup.
- Add salt, pepper, and a bit of lemon juice to taste.
- Garnish with freshly chopped dill or parsley. For a variation, try adding pieces of chicken meat for extra protein or swap the rice for long noodles.
Best way to enjoy Zupa Pomidorowa
- Classic with rice or long noodles – this is a traditional way to enjoy it in many Polish homes!
- With a grilled cheese sandwich
- Topped with fresh herbs and cream
- With crusty bread for dipping
- Add a pinch of red pepper flakes or a splash of hot sauce
- Serve with Polish Kopytka (Potato Dumplings) for a filling and comforting meal.
- Sprinkle with cheese like grated Parmesan or Grana Padano for a salty, savory touch
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Storage instructions, reheating
- Refrigerator:
- Let the soup cool to room temperature before transferring it to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- Freezer:
- Once cooled, transfer the soup to a freezer-safe container or a freezer bag.
- Leave a little room at the top for expansion, and seal it tightly.
- The soup can be frozen for up to 3 months.
- To thaw, transfer the soup from the freezer to the refrigerator and let it thaw overnight.
Reheating:
- Stovetop:
- Pour the soup into a saucepan and heat over medium-low heat, stirring occasionally until it’s warmed through.
- Add a little water or broth if the soup has thickened too much during storage.
- Microwave:
- Place the soup in a microwave-safe bowl, cover it with a microwave-safe lid or plate.
- Heat on medium power in 1-2 minute increments, stirring in between to ensure even heating.
- If needed, add a little water or broth to adjust the consistency.
Polish Fresh Tomato Soup Recipe – Zupa Pomidorowa
Equipment
- large pot or Dutch oven
- slotted spoon
- mixing bowls
- measuring cups and spoons
- Chef's knife & cutting board
- blender or immersion blender
- spoon, spatula
- ladle
Ingredients
- 2 lbs fresh tomatoes
- 1 tbsp olive oil or butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 parsnip diced
- 3 tbsp tomato paste
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 3-4 allspice berries
- 1 tsp sugar optional
- Salt and pepper to taste
- 1/4 cup heavy cream optional
- Fresh dill or parsley chopped (for garnish)
- Cooked rice or pasta optional
Instructions
- Start with blanching the tomatoes. Bring a large pot of water to a boil. Cut a small “X” on the bottom of each tomato.
- Prepare a bowl with ice water. Gently place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, until the skins start to peel away.
- Immediately transfer the tomatoes to the ice water bath to cool.
- Once the tomatoes are cool, peel off the skins. Core and roughly chop the tomatoes. Set aside
- In a saucepan heat the olive oil or butter over medium-high heat.
- Add the finely chopped onion to the pot and sauté until translucent, about 5-7 minutes.
- Stir in the diced carrot and parsnip. Sauté for an additional 5 minutes, until the vegetables begin to soften
- Add the peeled and chopped tomatoes to a large soup pot. Cook for about 15-20 minutes, stirring occasionally, until the tomatoes have broken down into a sauce-like consistency.
- To the same pot add the broth, bay leaf and allspice berries.
- Stir well and bring the soup to a gentle boil over medium-high heat.
- Reduce the heat to low and let the soup simmer for 20-30 minutes to allow the flavors to meld.
- Taste the soup and adjust the seasoning with salt, pepper, and sugar.
- For a smoother texture, remove the bay leaf and allspice berries, then blend the soup using an immersion blender directly in the pot.
- Alternatively, transfer the soup in batches to a blender and blend until smooth.
- If using, stir in the heavy cream for a rich, velvety texture.
- Heat the soup gently after adding the cream, but do not let it boil to avoid curdling.
- Ladle the soup into bowls, add a scoop of cooked rice or pasta and gardnish with fresh parsley leaves.
Notes
Nutrition
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Conclusion
This Polish Tomato Soup, Zupa Pomidorowa, is the perfect way to savor the flavors of fresh tomatoes while enjoying a comforting dish. With just a few simple ingredients and easy-to-follow steps, you can recreate this classic Pomidorowa Soup at home. I guarantee this soup will become a new family favorite.
Whether you use store-bought chicken broth or make your own chicken stock, this Polish tomato soup recipe is sure to warm you up and fill your belly.
FAQ about Zupa Pomidorowa
Can I use canned tomatoes instead of fresh ones?
Yes, you can! If fresh tomatoes aren’t available, you can substitute with canned whole or crushed tomatoes. Use about two 14.5-ounce cans in place of the fresh tomatoes for a quicker version.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half, milk, or even coconut milk for a dairy-free version. Blending the soup can achieve that result if you prefer a creamier texture without adding dairy.
How can I make this soup vegetarian or vegan?
Use vegetable broth instead of chicken broth, and for a vegan version, omit the cream or substitute it with a plant-based option like coconut cream or cashew cream.
Can I make this soup in advance?
Yes! This soup tastes even better the next day after the flavors have had more time to meld. You can make it a day ahead and store it in the fridge until ready to serve.
What can I serve with this soup?
This soup pairs perfectly with bread, grilled cheese, or a side of pierogi. You can also add cooked rice, small pasta, or dumplings directly into the soup to make it more filling.
How can I thicken or thin the soup?
To thicken the soup, let it simmer uncovered a little longer, or stir in a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). To thin it, add a bit more broth or water to reach your desired consistency.
Can I use different types of tomatoes?
Absolutely! The soup works well with any kind of tomato, whether you prefer canned, fresh, or even a blend of tomato sauce and purée. If needed, adjust the acidity with a touch of lemon juice.
What makes Zupa Pomidorowa soup unique?
The blend of creamy chicken stock, tangy tomatoes, and a choice of white rice or noodles makes this a truly comforting dish in Polish families. The addition of a dollop of sour cream mixture is common, giving it an extra rich texture.
