5 from 3 votes
Zupa Pomidorowa (Polish Tomato Soup)
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 Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
servings
Calories:
265 kcal
Course:
Appetizer, Soup
Cuisine:
Polish
Ingredients
Soup:
- 4 cups chicken broth preferably homemade, or vegetable broth or stock; 1 quart
- 1 ½ cups tomato puree about ½ a 28-ounce can, or passata; 400 grams
- 2 cloves garlic minced or crushed
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoons heavy cream or full-fat sour cream
To Serve:
- 3 cups pasta depending on preference, cooked; or rice; 300 grams
- parsley chopped
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.
Cup of Yum
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
- 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 Information
Calories
265kcal
(13%)
Carbohydrates
41g
(14%)
Protein
12g
(24%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
1g
(5%)
Cholesterol
19mg
(6%)
Sodium
68mg
(3%)
Potassium
409mg
(9%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 265
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 68mg | 3% |
| Potassium | 409mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.