Zupa Pomidorowa (Polish Tomato Soup)

A bowl of zupa pomidorowa with rotini pasta, garnished with chopped parsley.

5 from 1 vote

This Polish Tomato Soup (Zupa Pomidorowa) only requires a few ingredients and is extremely quick and easy to make! It will satisfy your tomato soup craving in about 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Soup

Cuisine: Polish

Servings: servings

Calories: 265kcal

Author: Victoria

Ingredients

Soup:

4 cups (1 quart) chicken or vegetable broth or stock preferably homemade
1 ½ cups (400 grams) tomato puree or passata (about ½ a 28-ounce can)
2 cloves garlic minced or crushed
Kosher salt and freshly ground black pepper
2 tablespoons heavy cream or full-fat sour cream

To Serve:

3 cups (300 grams) cooked pasta or rice (depending on preference)
Chopped parsley

Instructions

In a medium pot over medium-high heat, heat the broth to a simmer. Add the tomato puree and garlic and bring to a gentle boil. Then turn down the heat to low to maintain a gentle simmer. Season with salt and pepper.
You can add heavy cream directly to the soup but sour cream needs to be tempered first. If using sour cream, place it into a small bowl. Then, add about ¼ cup of the hot soup, a little at a time, to the bowl and stir until smooth. Then pour the sour cream mixture into the pot and stir to combine. If using heavy cream just stir it directly into the soup. Taste and adjust seasoning if needed.
Serve the soup in individual bowls, stirring in cooked pasta or rice as desired, and topping with chopped parsley for garnish.

Notes

Store leftover zupa pomidorowa in the fridge for 4 to 5 days. Reheat it gently so the cream doesn’t curdle. If desired, you could even freeze this soup before adding the cream. Then add the cream when you heat up the previously frozen soup.
This recipe makes 4 starter-sized servings, but could also yield 3 heartier servings if you prefer.
Here is a conversion for the pasta from uncooked to cooked based on my experience using rotini pasta:
- 130 grams / 4 ½ ounces / about 1 ½ cups uncooked rotini = 300 grams / 10 ½ ounces / about 3 cups cooked rotini
Ideally, just use some leftover cooked pasta or rice but you can easily cook some especially for this soup as well. Note that this may add more time to the total cooking time for the recipe.

Nutrition