Ingredients for Polish Tomato Soup Zupa Pomidorowa
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How to Make Polish Tomato Soup Zupa Pomidorowa
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Add 2 pounds ripe tomatoes, roughly chopped, and 1 cup of water to the saucepan. Bring to a simmer and cook until tomatoes are softened, about 15-20 minutes.
- Carefully transfer the tomato mixture to a blender or food processor. Blend until smooth.
- Return the pureed soup to the saucepan. Add 4 cups of vegetable or chicken broth and bring to a gentle simmer.
- In a small bowl, whisk together 2 tablespoons of all-purpose flour and 1/4 cup of cold water until smooth. Gradually whisk the slurry into the simmering soup, cooking until slightly thickened, about 2-3 minutes.
- Season with 1 teaspoon of salt, 1/2 teaspoon of sugar, and freshly ground black pepper to taste. Bring to a gentle simmer for 5 minutes.
- Remove from heat and stir in 1/2 cup sour cream and 1 tablespoon of fresh dill, chopped. Stir gently to combine.
- Serve hot, garnished with a dollop of sour cream and fresh dill, and accompanied by cooked rice or croutons.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
25g
Fat
24g
Carbs
3g
