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
Choose ripe, flavorful tomatoes - they 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 skins, which can be tough and 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.
Nutrition
Serving: 1.5cupCalories: 105kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 658mgPotassium: 280mgFiber: 2gSugar: 5gVitamin A: 1971IUVitamin C: 8mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!