Polish tomato soup with rice or pasta

Polish tomato soup is a simple way to use stock for a meal made in one pot. Passata gives it a smooth texture, while a little cream softens the tomato flavour. Serve it with separately cooked rice or small pasta. This popular soup in Polish homes is often made with rosół, a Polish broth.

Ingredients

1 litre chicken or vegetable stock
700 ml tomato passata
1 small onion, about 100 g
1 carrot, about 100 g
1 tablespoon butter or oil
100 ml cream for soups and sauces, 18% fat
1 teaspoon sugar, optional
Salt and freshly ground pepper, to taste
120 g uncooked rice or small pasta
2 tablespoons chopped parsley

Method

Peel and finely dice the onion. Wash and peel the carrot, then grate it coarsely so it softens quickly and spreads evenly through the soup.
Heat the butter or oil in a pot. Add the onion and cook over low heat for 3-4 minutes, stirring, until translucent. Add the carrot and cook for another 2 minutes. Do not brown the vegetables heavily, as burnt onion can make the soup bitter.
Pour in the passata and stock. Stir, bring to a gentle boil and reduce the heat. Simmer with the lid slightly ajar for about 15 minutes, until the carrot is tender.
In a separate pot, cook the rice or pasta for the time stated on the packet. Drain. Cooking it separately makes the soup easier to store because it will not absorb the liquid as it stands.
Taste and season with salt and pepper, taking the saltiness of the stock into account. If the tomatoes are noticeably acidic, add a little sugar and taste again. There is no need for sugar if the passata tastes mild.
Pour the cream into a small bowl. Stir in a few spoonfuls of hot soup, one at a time, then pour the mixture into the pot. Heat through while stirring, without boiling vigorously.
Divide the rice or pasta among bowls and ladle the hot soup over it. Sprinkle with parsley. For a smooth soup, blend it before adding the cream.

Time and servings

Preparing the ingredients takes about 10 minutes and cooking takes about 25 minutes. The recipe makes 4 servings. The rice or pasta can cook while the soup simmers.

Tips and variations

Tomatoes: Choose passata with a simple ingredient list and a flavour you like. If it is very thick, add a little stock or water, then check the seasoning again.
Dairy-free soup: Omit the cream. The flavour will be a little more pronounced. Blend the cooked carrot into the soup for a smoother texture.
Rice: If cooking it directly in the soup, remember that it will absorb some liquid. Add stock and stir as it cooks. Cooking rice separately gives you more control over the thickness of each serving.
Storage: Cool the soup, transfer to a closed container and refrigerate. Eat preferably within 2-3 days. Store the rice or pasta separately and add when reheating.

Reheat over low heat, stirring occasionally. If the soup seems too thick after storage, add a little water or stock and check the flavour.

FAQ

How can I add cream without it splitting?

First stir a few spoonfuls of hot soup into the cream in a bowl, adding them gradually. Then combine the mixture with the soup in the pot. Avoid boiling vigorously after adding the cream.

Can I use tomato paste instead of passata?

Yes, but tomato paste is much more concentrated and cannot replace passata in the same quantity. Start with 2-3 tablespoons per litre of stock, stir into the liquid and season to taste after bringing it to a boil. The texture will be different.

Can I freeze tomato soup?

Yes. It is easiest to freeze the cooled soup without cream, pasta or rice. Leave some room in the container. After thawing, reheat and add freshly cooked accompaniments.