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Polish tomato soup with noodles in a white bowl

Zupa Pomidorowa (Tomato Soup)

  • Author: Polish Housewife
  • 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)
  • 24 tablespoons brandy (or sherry)
  • 2 tablespoons basil and or parsley, chopped
  • 1 cup chicken or vegetable stock
  • 1/21 cup heavy cream
  • 2 cups pasta, cooked according to package directions (optional)


  1. Drain the tomatoes, reserving liquid, using your hands, open the tomatoes, removing the seeds
  2. 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
  3. Add 1/2 cup olive oil to a large saucepan, add onion, carrot, celery, and parsnip, cook over medium heat for 10 minutes
  4. Add brandy, and flame (You may not have enough alcohol to get a flame with sherry)
  5. Add the herbs, reserved tomato juice and the stock, simmer until the veggies are tender
  6. 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)
  7. Add cream, using enough to get the desired texture, heat
  8. Garnish with a bit of cream and or herbs, serve with optional pasta if desired.