Polish Tomato Soup with Rice: A Cozy Classic

Polish tomato soup, or zupa pomidorowa, is a comforting soup of tomatoes simmered with broth and vegetables, often finished with cream. This version is served with rice, though small pasta is also common; its mellow, savory flavor comes from building the soup on a simple onion-and-carrot base.

Ingredients

1 tablespoon (14 g) unsalted butter or neutral oil
1 medium yellow onion (about 150 g), finely diced
1 medium carrot (about 100 g), peeled and grated or finely diced
1 tablespoon (16 g) tomato paste
6 cups (1.4 L) low-sodium chicken broth or vegetable broth
1 bay leaf
2 whole allspice berries, lightly crushed, or 1/8 teaspoon ground allspice
1 teaspoon (6 g) fine salt, divided, plus more to taste
1/4 teaspoon (0.5 g) ground black pepper
24 ounces (680 g) plain tomato passata, or smooth tomato purée
1 teaspoon (4 g) granulated sugar, optional, to balance sharp tomatoes
1/2 cup (120 ml) heavy cream or sour cream, at room temperature
3/4 cup (150 g) uncooked long-grain rice, plus 1 1/2 cups (355 ml) water; or 6 ounces (170 g) small pasta, cooked separately
2 tablespoons (6 g) chopped fresh dill, for serving

Instructions

Prepare the vegetables and measure the ingredients, about 15 minutes. Rinse the rice under cool water until the runoff is less cloudy, then drain it. If using pasta instead, set it aside to cook separately according to its package directions.
Warm the butter in a large pot over medium heat. Add the onion and carrot and cook for about 8 minutes, stirring occasionally, until the onion is soft and translucent. Keep the heat moderate; the vegetables should soften without browning deeply, which can make the soup taste less delicate.
Stir in the tomato paste and cook for 1 minute to mellow its raw flavor. Pour in the broth, add the bay leaf, allspice, half the salt, and the black pepper, then bring the liquid to a gentle boil. Lower the heat, cover partly, and simmer for 15 minutes. Start the rice during this simmer: combine the rinsed rice and water in a small saucepan, bring to a boil, cover, reduce the heat to low, and cook until tender, about 15 minutes. Turn off the rice heat when done.
Stir the passata into the soup and simmer gently, uncovered, for 10 minutes. Taste the broth and add the remaining salt gradually. If the tomatoes taste especially sharp, stir in the optional sugar; it should round out the flavor, not make the soup sweet. Remove the bay leaf and allspice berries if you can find them.
Lower the soup heat so it is hot but no longer bubbling. Put the room-temperature cream in a heatproof bowl and whisk in a ladleful of hot soup a little at a time. Pour this warmed cream mixture into the pot while stirring. This gradual warming helps prevent the dairy from separating. Do not let the soup boil after adding cream.
Spoon rice into individual bowls and ladle soup over it, or serve the rice on the side. For the pasta option, cook the pasta separately and add it to bowls just before serving. Finish with dill and a little black pepper. Keeping rice or pasta separate from the pot helps it stay pleasantly firm.

Tips

Choose a tomato base you enjoy. Passata gives a smooth, consistent soup without seeds or pieces. If using canned crushed tomatoes instead, use the same weight and expect a slightly more textured result; simmer until the texture suits you.
Use broth with restraint. Low-sodium broth gives you control over seasoning, especially because passata and commercial stocks can vary. Taste after the tomato has simmered before adding the rest of the salt.
Temper the dairy. Cold cream added straight to very hot soup is more likely to split. Let it lose its chill and whisk in hot soup gradually. Sour cream is tangier and thicker than heavy cream; whisk it smooth first and use the same warming method.
Keep the starch separate. Rice and pasta continue to absorb broth as they sit. Cook only what you need for the meal, or store leftovers separately so the soup does not turn unusually thick.

Serving Suggestions

Serve the soup hot in shallow bowls with a spoonful of rice in each, or set rice on the table so everyone can choose how much to add. Small pasta shapes are another familiar pairing. Chopped dill brings a fresh, grassy note, while a little extra cream or sour cream on top makes the bowl richer. A slice of rye bread or crusty bread is useful for soaking up the broth.

For a simple lunch, pair a bowl with a cheese sandwich, a cucumber salad, or a plate of sliced radishes. If the soup is part of a larger meal, keep the sides mild so the tomato, broth, and dill remain the focus. Add black pepper at the table rather than making the whole pot very peppery; that lets each person adjust their bowl.

Variations

Polish tomato soup has many family and regional versions. It is often made with rosół, a clear Polish broth, including broth left from an earlier meal, and served with rice or noodles. This recipe uses ready-to-use chicken or vegetable broth for convenience. If you have homemade rosół, use it in the same quantity; its savory flavor may mean you need less added salt.

For a meat-free pot, choose vegetable broth and use butter or oil according to preference. For a dairy-free version, omit the cream or stir in an unsweetened plant-based cooking cream; without dairy, the soup will taste brighter and less rounded. You can also serve a small swirl of dairy-free cream at the table rather than mixing it into the pot.

For a more substantial bowl, add cooked shredded chicken to the finished soup and warm it through, or increase the rice served in each bowl. If you prefer a smoother texture, blend the softened vegetables and broth before adding the passata, taking care with hot liquid; this makes the soup more uniform but removes the small pieces of carrot and onion that give the basic version a home-style texture. A pinch of dried marjoram is another optional seasoning, though dill is a fresher, familiar finish.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking in a covered container. It keeps for 3 to 4 days in the refrigerator. For the best texture, store cooked rice or pasta in a separate container and add it to each bowl when serving. If rice is already mixed into the soup, it will absorb liquid, so loosen the leftovers with a splash of broth or water when reheating.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming hot throughout. Avoid a hard boil, especially in soup finished with cream, because vigorous boiling can cause the dairy to separate. If reheating a serving with rice or other leftovers, heat it to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add a little broth if the soup has thickened, then taste and adjust the seasoning.

To freeze, cool the soup promptly and freeze it without the rice or pasta in a freezer-safe container for up to 3 months for best quality. Leave room for expansion. Thaw overnight in the refrigerator and reheat gently; the cream may look slightly separated after thawing, but stirring as it warms usually brings it back together. Cook fresh rice or pasta for serving.

Frequently Asked Questions

What is Polish tomato soup called?
Zupa pomidorowa means tomato soup in Polish. It is a familiar home-style soup commonly made with tomato and broth, and it is often served with rice or pasta. Ingredients and finishing touches vary between households.

Can I make this soup with leftover broth?
Yes. Clear chicken broth or rosół works well, and vegetable broth is a good meat-free option. If the broth is already salted or strongly seasoned, begin with less salt and adjust after the passata has simmered. Strain homemade broth if it contains bones or large pieces.

Can I use tomato paste instead of passata?
Tomato paste alone is too concentrated to replace the passata in the same amount. If passata is unavailable, use an equal weight of canned crushed tomatoes or whole peeled tomatoes blended until smooth. You can add a little extra tomato paste for deeper flavor, but keep the broth quantity the same and taste before seasoning.

Why did my cream separate?
Cream can separate if it is very cold when added, if the soup is boiling, or if the pot is heated too aggressively afterward. Let the cream warm toward room temperature, whisk hot soup into it gradually, then stir the mixture into soup over low heat. If it separates slightly, take the pot off the heat and whisk gently; the flavor should still be fine.

Should I cook the rice in the soup?
Cooking rice directly in the soup is possible, but it absorbs broth and can make the leftovers very thick. Cooking it separately gives you better control over the soup’s consistency and makes storage easier. Add rice to bowls just before serving.

Can I make Polish tomato soup ahead?
Yes. Prepare the soup through the tomato simmer, cool it promptly, and refrigerate it for up to 3 to 4 days. For the freshest texture, add the cream while gently reheating or temper it into the soup shortly before serving, and cook rice or pasta separately. If freezing, freeze the soup without the starch and add fresh rice or pasta after thawing.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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