Polish Tomato Soup {Zupa Pomidorowa}
My mom often made tomato soup on Mondays. If you read my chicken soup {rosół} post, you know that we always ate rosół on Sundays, providing a time-saving base for tomato soup on Mondays. It's like leftovers, but better, because you're not eating the same thing again.
When I first came to America and tasted tomato soup, I thought it was very sweet. Everything seemed a lot sweeter as a matter of fact. I was used to a more tangy and bold tomato flavor. I think this soup is a bit more savory than you may expect from a tomato soup but I hope you find this soup as a nice alternative.
You will need:
About 2 quarts of chicken stock (or leftover chicken soup + chicken meat)
8 tomatoes (or 1 can of stewed tomatoes)
1 can of tomato paste
2 carrots (if using boxed chicken stock)
1/4 c of cream
1 tsp of sugar
2 tbs of butter
Pasta
Make soup base (recipe here) or use store-bought chicken stock.
Place tomatoes, tomato paste, a couple of sprigs of parsley and sugar in a blender and blend well. Add to soup base and mix well. Add peeled carrots and cook uncovered until thickens a bit, about 15 min on medium-low or low.
Taste. Add salt, if needed.
Turn heat off, add cream and butter.
Serve with pasta, carrots and chicken meat, garnished with parsley.
Let me know what you think about this version of tomato soup.
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