Tomato soup with rice is a classic dish of Polish cuisine that combines the intense flavor of tomatoes with the tenderness of rice. Aromatic vegetable broth serves as the base for this dish, and the addition of cream gives it a velvety consistency. Onion adds depth of flavor, creating a warming and hearty meal, perfect for cooler days.
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Peel and finely chop the onion. Sauté until golden in a large pot with a little oil.
Add the chopped tomatoes to the pot and sauté for a few minutes until they start to break down and release their juice.
Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for about 15 minutes.
Add the rice to the soup and cook for another 15 minutes until the rice is tender.
Remove the soup from the heat and gently stir in the cream to achieve a creamy consistency. Season with salt and pepper to taste.
Tomato soup is one of the most popular dishes in Polish cuisine, and its roots date back to the time when tomatoes were introduced to Europe from South America.
Serve the soup in deep plates, garnished with fresh herbs such as basil or parsley. It tastes perfect with the addition of fresh bread or croutons. Serve the soup hot to bring out the full flavors.
Store leftover soup in an airtight container in the refrigerator, where it can be kept for up to 3 days. You can also freeze the soup in portions, which allows for longer storage. Reheat over low heat in a pot, adding a little water to restore the proper consistency.
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