There is such a difference between a homemade tomato souand what you buy in a can. I don’t mean to sound like a soup snob because I am a huge fan of Campbell’s tomato soup and Fritos, but homemade tomato soup is a totally different taste, a richer more interesting taste.
I’ve used canned tomatoes here – making it a year round possibility. If you can find fire roasted tomatoes in a tin, you can eliminate the process of roasting the tomatoes, a step that really adds to the flavor.
If you’re lucky enough to have an abundance of fresh tomatoes, that would be even better. You’ll want to peel fresh tomatoes, great tips at this site and add a little tomato juice to replace the liquid from the can.
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Zupa Pomidorowa (Tomato Soup)
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 6 servings 1x
- Category: Soup
A wonderful hot soup with many layers of flavor!
- 3 14-ounce cans of whole tomatoes (1200 g, total)
- 3/4 cup olive oil, divided
- salt and pepper, to taste
- 1 onion or leek (white and light green parts only), diced
- 1 carrot, diced
- 1 stalk celery or 1/2 cup celery root, diced
- 1 parsnip, diced (optional)
- 2 – 4 tablespoons brandy (or sherry)
- 2 tablespoons basil and or parsley, chopped
- 1 cup chicken or vegetable stock
- 1/2 – 1 cup heavy cream
- 2 cups pasta, cooked according to package directions (optional)
- Drain the tomatoes, reserving liquid, using your hands, open the tomatoes, removing the seeds
- Laying the tomatoes out flat on a parchment-lined baking sheet. Drizzle with 1/4 olive oil, sprinkle with salt and pepper, bake at 400 F until the edges begin to brown, about 20 minute
- Add 1/2 cup olive oil to a large saucepan, add onion, carrot, celery, and parsnip, cook over medium heat for 10 minutes
- Add brandy, and flame (You may not have enough alcohol to get a flame with sherry)
- Add the herbs, reserved tomato juice and the stock, simmer until the veggies are tender
- Process the soup using an immersion blender, blender, or food processor (You may want to let it cool a little bit so you don’t get splashed with hot soup)
- Add cream, using enough to get the desired texture, heat
- Garnish with a bit of cream and or herbs, serve with optional pasta if desired.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Hi 🙂 thank you for follow my blog 🙂
Glad to; google translate and I look forward to your posts! 🙂
What a great recipe! This will definitely go in my winter soup line up.
We’re having a winter like day today. Cold, windy and it’s been raining all week. It’s still a novelty to me, so I’m not complaining.
This sounds so good, and I’m glad you’ve included the vegetarian options! I can’t decide whether to save this for cold weather, or use the last few tomatoes from our garden that haven’t been fried in the heat and make this tonight. Might try to roast them first… I’m inspired! Thanks, Lois!
Laura – one of my daughters is vegetarian; I always have vegetable bullion on hand. Trying to cook for a family with mixed dietary restrictions keeps me on my toes.
Thank you so much for this recipe which I have saved to my file. Sounds delicious! Blessings.
My pleasure, Susan!
Nancy M Rowse
Love your website! My son is taking me to Poland in September. I have contacted the cooking school.
Thanks for your kind words, Nancy. I’ll be curious to hear about your trip. I hope it’s fantastic!
Olive oil and sherry in Polish toamto soup?
lol lol I am afraid to light the liquor- will it still tast delicious it any substitutions? Please respond by email.
You can leave the booze out if you like, Sandra.
I used three cans of roasted tomatoes so I didn’t have to go through the roasting step. Did not add parsnip, sherry/brandy (no alcohol in this household), or onions (husband doesn’t like onions). Used my Instant Pot blender that I got for Christmas. Instead of cream or milk, I made it creamy using kefir. This is such an easy recipe, I’m glad you posted it on Facebook. It will be a real go-to recipe in the future since putting it all together and loading it into the Instant Pot blender fits well into my busy schedule. Dziękuję bardzo