Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Tomato soup with rice - photo 1
← Recipes

Tomato soup with rice

Pikantne Christmas Eve Dinner Soups 60 min Medium 15 wyświetleń ~16.37 PLN - (0)
Rate:
(0)

Description

Classic tomato soup with rice is a delicate, aromatic dish with a deep, slightly sweet and sour flavor. It originates from the home cooking of Central Europe and is popular in Poland as a comforting family meal. In the version presented here, we use vegetable broth and canned tomatoes, which give a clear, intense color and deep flavor without the use of meat — perfect for Christmas Eve when a meatless dish is required. The soup can be served with a spoonful of cream to taste and chopped parsley for freshness; the rice adds a pleasant, delicate texture and a feeling of fullness. Visually, the soup should have a vibrant red color, a smooth surface with drops of cream, and a green accent from the parsley.

Składniki (14)

Servings:
4
  • Canned tomatoes (whole peeled) 800 g
  • Vegetable broth 1200 ml
  • Dry white rice 200 g
  • Onion 1 szt.
  • Carrot 1.3 szt.
  • Butter 30 g
  • Rapeseed oil 15 g
  • Garlic 2 ząbki
  • sugar 10 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Ground black pepper 2 szczypty
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Fresh parsley 30 g
  • 18% cream (optional) 100 g
💰 Szacowany koszt dania: ~16.37 PLN (4.09 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the vegetables. Peel the onion: cut it in half, remove the ends and the outer layers. Chop the onion into small cubes: first lengthwise, then crosswise, so that the pieces are about 5 mm. Peel the carrot and grate it on a coarse grater or cut it into small cubes (about 5 mm). Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Onion, Carrot, Garlic
Use a sharp knife for the onion and a cutting board with a non-slip base. If you don't feel confident cutting the onion, cut it in half lengthwise and lay it flat on the board before chopping to prevent it from rolling. For grating the carrot, use a grater with a handle for stability.
2

Prepare the remaining ingredients: drain the canned tomatoes if they are in a very thick sauce (keep the juice), prepare the rice – measure out 200 g of dry rice and rinse it under cold water in a sieve until the water runs clear (this removes excess starch and prevents sticking).

Ingredients: Canned tomatoes (whole peeled), Dry white rice
Use a fine sieve to rinse the rice. Rinsing takes about 30-45 seconds under running water. If the tomatoes contain a lot of juice, you can add some of the juice to the broth for a more intense flavor.

Vegetable broth and rice

3

In a large pot (minimum capacity 3 liters), pour in 1200 ml of vegetable broth and bring to a gentle boil over medium heat. Add bay leaves. When the broth starts to boil, add the prepared and rinsed dry rice (200 g), reduce the heat to low/medium, and cook for 12-15 minutes, until the rice is almost tender (al dente). Stir every few minutes to prevent the rice from sticking to the bottom of the pot.

Ingredients: Vegetable broth, Bay leaf, Dry white rice
Use a wide pot with a thick bottom with a capacity of 3-4 liters. The cooking time for the rice depends on the type of rice — check after 10 minutes: the rice should be soft on the outside but still slightly firm in the center. If the broth reduces too much, add 100-200 ml of hot water.

Sautéing

4

In the meantime, heat 15 g of oil and 30 g of butter in a medium skillet. When the fat melts and starts to foam slightly (about 30 seconds), add the chopped onion and sauté for 4-5 minutes, stirring frequently, until it becomes translucent and soft. Add the grated carrot and sauté for another 3 minutes. Finally, add the minced garlic and sauté for 30-40 seconds until it releases its aroma — do not brown it too much, as it will become bitter.

Ingredients: Butter, Rapeseed oil, Onion, Carrot, Garlic
Use a 24-28 cm non-stick or thick-bottomed steel pan. Stir with a wooden spoon every 20-30 seconds. If the onion starts to brown too quickly, reduce the heat — the goal is to sauté, not to brown.

Cooking the soup

5

When the rice is almost soft (after about 12-15 minutes), pour the contents of the pan (sautéed vegetables with fat) into the pot with the broth and rice. Then add the canned tomatoes: if they are whole, crush them with a wooden spoon in the pot or chop them into smaller pieces with a knife before adding. Optionally, add 50-100 ml of tomato juice to taste if you want a more pronounced consistency.

Ingredients: Canned tomatoes (whole peeled), Onion, Carrot, Dry white rice
If you prefer a smooth soup, you can blend part or all of it now with an immersion blender (see the next step). Remember that hot soup splatters when blending — keep the blender deep in the pot and blend briefly, taking breaks.
6

Bring the soup to a gentle boil, reduce the heat, and cook for 10-12 minutes to allow the flavors to meld and the tomatoes to soften. If you want a creamy soup, use an immersion blender and blend it smoothly directly in the pot: blend in short pulses until you reach the desired consistency.

Ingredients: Canned tomatoes (whole peeled)
Use an immersion blender with a metal tip. Hold the blender steady and submerged in the pot, blend for 10-15 seconds and take breaks to avoid splattering hot soup. If you don't have a blender, you can strain the soup through a sieve for smoothness.
7

Add sugar (10 g), salt (6 g), and pepper (2 g) to taste. Cook for another 2-3 minutes, taste, and adjust the seasoning if necessary. Remove the bay leaves before serving.

Ingredients: sugar, Salt, Ground black pepper, Bay leaf
Add salt gradually: start with half the amount given, mix, and taste. The flavor of the tomatoes and broth may vary depending on the products used.

Finishing and serving

8

Check the consistency of the soup: if it is too thick (the rice has absorbed a lot of liquid), add 100-200 ml of hot broth or water and stir. If you want, add 100 g of 18% cream directly to the pot, stirring vigorously with a small ladle to homogenize the soup. Heat for 1-2 minutes, making sure it doesn't boil after adding the cream to prevent it from curdling.

Ingredients: 18% cream (optional), Vegetable broth
If you are not adding cream, you can season the soup with a bit of oil before serving for shine. Use a ladle to pour and evenly distribute any cream.
9

Portioning: ladle the soup onto plates along with the rice (the rice should be soft, not overcooked). Sprinkle each serving with finely chopped parsley (optional) and optionally add a tablespoon of sour cream in the center as a decoration. Serve hot.

Ingredients: Fresh parsley, 18% cream (optional)
Use a shallow soup plate to nicely present the surface and decorations. Chop the parsley just before serving to keep it fresh.

Cleaning and Storage

10

After cooking, allow the leftover soup to cool slightly in the pot (to a temperature no higher than 60°C), then transfer to an airtight container and place in the refrigerator if you want to store it. Keep the soup in the refrigerator for up to 3 days or freeze for up to 3 months (without cream).

Do not place a hot pot directly into the refrigerator — first let it cool down partially to avoid raising the temperature in the fridge. When reheating, warm it over low heat, stirring until it reaches a safe consumption temperature (min. 75°C).

Fun Fact

💡

In many homes in Poland, tomato soup was a simple way to use seasonal tomatoes or canned tomatoes; the addition of rice makes it more nutritious and filling. The version with rice is traditional and often appears in home cookbooks.

Best for

Wigilia Rodzinny obiad Chłodne dni

Tips

🍽️ Serving

Serve hot, with a sprinkle of fresh parsley and optionally a spoonful of cream on top. For a vegan version, omit the butter and cream, use more oil, and optionally a spoonful of plant-based yogurt for decoration. The soup can also be served with garlic croutons (not necessarily on Christmas Eve), but traditionally it is served on its own or with potatoes in regional variations.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Do not add cream before cooling — add it only when reheating or serving. For freezing, it is best to store the soup without cream and fresh herbs; thaw in the refrigerator, then heat slowly over low heat.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Herring in Cream (for Christmas Eve) 120 min

Herring in Cream (for Christmas Eve)

Christmas Eve Dinner
Chicken broth with noodles 180 min

Chicken broth with noodles

Soups
Japanese-style Herring 90 min

Japanese-style Herring

Christmas Eve Dinner
Sautéed Beets 90 min

Sautéed Beets

Christmas Eve Dinner
Aksamitna zupa krem z czerwonej soczewicy 45 min

Aksamitna zupa krem z czerwonej soczewicy

Soups
Pumpkin cream soup 60 min

Pumpkin cream soup

Soups

Recipe Categories

Christmas Eve Dinner
Christmas Eve Dinner

Christmas Eve is the most important evening of the year - a time for tradition, family, and special dishes. Our collection of Christmas Eve recipes includes all 12 traditional dishes: from red borscht with dumplings to poppy seed cake and kutia. Recipes for carp in various versions: fried, baked,...

See all recipes in this category
Soups
Soups in: Christmas Eve Dinner

Soups are a staple of Polish cuisine - warming, filling, and full of flavor all year round. Chicken broth - a golden broth with pasta, the king of Sunday dinners. Żurek with white sausage and egg - a traditional taste of the Polish countryside. Tomato soup with rice or pasta - a favorite soup for...

See all recipes in this category
Reklama