Recipe for: Tomato soup with rice (classic, homemade) - photo 1
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Recipe for: Tomato soup with rice (classic, homemade)

Spicy Soups Regional Cuisine of Poland 30 min Easy 0 views ~17.10 PLN - (0)
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Description

A delicate, thick tomato soup with rice is a classic of Polish home cooking — aromatic, slightly sweet and sour, served with a dollop of cream and fresh parsley. This recipe combines simplicity with traditional preparation: first sautéed vegetables and a light roux, then a tomato base made from broth and tomatoes, and finally the addition of dry rice, which makes the soup hearty. Perfect for a chilly autumn lunch, it pairs well with a slice of whole grain bread. The recipe is easy even for beginners — all steps are described, including how to chop vegetables, prepare the roux, cook the rice, and add cream to the soup without curdling.

Ingredients Used

Ingredients (15)

Servings:
4
  • Tomato 6.7 pcs (~800 g)
  • Chicken broth 1000 ml
  • Rice 160 g
  • Onion 1 pcs (~150 g)
  • Carrot 1.3 pcs (~100 g)
  • Butter 30 g
  • Wheat flour 15 g
  • Rapeseed oil 15 g
  • Garlic 2 clove (~10 g)
  • Sugar 5 g
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 2 pinch (~1 g)
  • Bay leaf 6.7 pcs (~2 g)
  • ✨ Optional
  • Parsley 1 bunch (~30 g)
  • Sour cream 100 g
💰 Estimated dish cost: ~17.10 PLN (4.27 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Rice

1

Weigh 160 g of dry rice. Place the rice in a sieve and rinse it under cold running water, stirring with your hand until the water runs clear (this removes excess starch). Transfer the rice to a pot, add 320 ml of water (ratio 1:2), and add a pinch of salt. Bring to a boil over medium heat, cover with a lid, reduce the heat to the minimum, and cook for 12–15 minutes without lifting the lid. After this time, turn off the heat and let it sit covered for 5 minutes to finish cooking the rice.

Ingredients: Rice
Use a medium-sized pot with a lid. If you don't have a measuring cup, remember: for 1 part rice, add 2 parts water (by weight). Do not stir the rice while cooking, as it will become sticky.

Preparing the vegetables

2

Peel the onion and carrot. Cut the onion in half, place the flat side on the board, and finely chop into cubes (about 5 mm). Peel the carrot and grate it on a coarse grater or cut it into small cubes. Peel and finely chop the garlic or press it through a garlic press.

Ingredients: Onion, Carrot, Garlic
Use a sharp knife to chop the onion for safe cutting. The grater for the carrot should be stable — hold the carrot with your fingers curled underneath.

Sautéing and Roux

3

Heat 15 g of rapeseed oil in a medium skillet or wide pot (preferably 24–26 cm in diameter). Add the chopped onion and sauté for 3–4 minutes until the onion becomes translucent and slightly golden. Add the carrot and sauté for another 4 minutes, stirring with a wooden spoon. Add 30 g of butter; when the butter melts, sprinkle 15 g of flour over the mixture and stir vigorously for 1–2 minutes to toast the flour and eliminate the raw taste — this will create a light roux.

Ingredients: Rapeseed oil, Onion, Carrot, Butter, Wheat flour
Use a wide pot with a thick bottom or a large skillet. Stir constantly while adding the flour to avoid lumps. The roux should be light golden, not brown.

Cooking the soup

4

Pour 1000 ml of hot broth into the pot with the roux gradually, stirring with a whisk or spoon to ensure the roux is evenly distributed and no lumps form. Add 800 g of tomatoes (canned or passata), 2 bay leaves, and 5 g of sugar. Bring to a boil over medium heat, then reduce the temperature and simmer gently for 12–15 minutes to allow the flavors to meld. If any foam or sediment appears, skim it off with a spoon.

Ingredients: Tomato, Bay leaf, Sugar
Use a whisk or spoon to distribute the roux; pour in the broth slowly, not all at once. Cook with the lid slightly ajar to prevent the soup from boiling over.

Blending and seasoning

5

If you prefer a smooth soup, use an immersion blender and blend the soup directly in the pot until smooth. For texture, you can leave some vegetables intact. After blending, taste and season with salt (about 4 g) and freshly ground pepper (about 1 g). Remove the bay leaves.

Ingredients: Salt, Black pepper, Bay leaf
If you are using a jug blender, carefully pour in batches (hot liquid), leaving an open gap in the lid covered with a cloth to allow steam to escape. Blend in short bursts.

Serving

6

Pour a few tablespoons of cooked rice (about 100–120 g of rice per serving) onto the bottom of a plate. Cover it with hot soup so that the rice is submerged. If you are using cream, temper it: pour 1–2 tablespoons of hot soup into a tablespoon of cream, mix, and then slowly pour it into the pot while stirring. Finally, sprinkle with chopped parsley.

Ingredients: Rice, Sour cream, Parsley
Use deep soup plates. Tempering the cream prevents it from curdling in the hot soup. Additionally, you can add more fresh parsley for a more intense aroma.

Final tips

7

Taste the soup again and adjust with salt or sugar if the tomatoes are too acidic. If the soup is too thick, add a bit of hot broth or water. Serve immediately — the soup loses its texture if left standing for too long.

Ingredients: Salt, Sugar
If you are preparing the soup in advance, do not add the cream and parsley — add them before serving. The soup also tastes good the next day after reheating.

Fun Fact

💡

Tomato soup in Polish cuisine is often paired with rice or pasta — this combination comes from the practice of using simple, hearty additions to soups based on seasonal ingredients.

Best for

obiad rodzinny jesienny wieczór szybki posiłek w ciągu tygodnia

Tips

🍽️ Serving

Serve the soup in deep plates with a portion of rice at the bottom. Add a slice of fresh whole grain bread or a roll to the plate. For children, you can season the soup more gently and serve it without pepper, with a bit of butter instead of cream.

🥡 Storage

Store the soup in a sealed container in the refrigerator for up to 3 days. After reheating (over medium heat, stirring), add a little water or broth if it thickens. Do not freeze the version with cream — freeze the version without cream and add fresh cream after thawing.

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