Tomato soup with rice (Easter twist) - photo 1
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Tomato soup with rice (Easter twist)

Soups Easter 60 min Easy 24 wyświetleń ~20.88 PLN - (0)
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Description

Creamy tomato soup with rice is a Polish classic served with a delicate, festive touch — an optional hard-boiled egg and a dollop of cream. The recipe uses canned tomatoes and tomato paste for depth of flavor, as well as carrot and celery for natural sweetness. The soup is smooth, aromatic, with slightly reduced acidity, and pairs well with buttery bread or homemade rolls. Perfect for an Easter lunch as a first course: it fills you up, warms you, and can be easily prepared in advance — it can be served with a hard-boiled egg, fresh basil, or dill for freshness. The color is intensely red, the texture creamy, and the flavor balanced with a small amount of sugar and butter.

Ingredients Used

Ingredients (15)

Servings:
4
  • Tomato 6.7 szt. (~800 g)
  • Rice 240 g
  • Onion 1 szt. (~150 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery 100 g
  • Butter 30 g
  • Vegetable broth 1200 ml
  • Tomato paste 30 g
  • Sugar 10 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 13.3 szt. (~4 g)
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Basil 30 g
  • Chicken egg 2 szt. (~120 g)
💰 Szacowany koszt dania: ~20.88 PLN (5.22 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients: measure the rice (240 g) into a bowl, drain the canned tomatoes if they are whole and chop them into smaller pieces, peel the onion and dice it finely, peel the carrot and grate it on a coarse grater, peel the celery and dice it finely.

Ingredients: Rice, Tomato, Onion, Carrot, Celery
Use a cutting board and a sharp vegetable knife. When grating the carrot, hold it vertically and be careful with your fingers.
2

If you are preparing eggs: place the eggs (120 g, or 2 pieces) in a pot, cover with cold water to about 2 cm, and bring to a boil. Once boiling, cook for 9 minutes over medium heat. Then drain and rinse with cold water to make peeling easier. Set aside to cool.

Use a medium pot and a spoon to gently place the eggs. Do not cook for too long (over 10 min), as the yolk will take on a greenish hue.

Soup

3

In a large pot (about 3 l), heat the butter (30 g) over medium heat. When the butter melts and starts to foam slightly, add the chopped onion (150 g). Sauté for 4-5 minutes, stirring every 30-40 seconds, until the onion becomes translucent and soft — do not brown it too much.

Ingredients: Butter, Onion
Use a wide pot with a thick bottom. A wooden spoon makes stirring easier. If the onion starts to burn, reduce the heat and add a spoonful of water.
4

Add grated carrot (200 g) and chopped celery (100 g) to the pot. Sauté together for 3-4 minutes until the vegetables soften and start to release their juices. Stir regularly to prevent sticking.

Ingredients: Carrot, Celery
Use a flat spoon to evenly spread the vegetables across the bottom of the pot. Cooking for too long may caramelize the vegetables too much.
5

Pour the tomatoes (800 g) and tomato paste (30 g) into a pot. Stir everything with a wooden spoon to combine the paste with the vegetables. Bring to a gentle boil over medium heat.

Ingredients: Tomato, Tomato paste
If you are using whole canned tomatoes, lightly crush them with a spoon while adding them. Be careful of splattering the hot contents.
6

Pour the vegetable broth (1200 ml) into a pot, add the bay leaf (4 g) and sugar (10 g). Increase the heat until the soup begins to gently boil, then reduce the heat to low and simmer for 20 minutes, partially covered with a lid.

Ingredients: Vegetable broth, Bay leaf, Sugar
Use a measuring cup to measure the broth. Cooking covered reduces liquid loss and concentrates the flavor.
8

Remove the bay leaves from the pot. Taste the soup and season with salt (6 g) and black pepper (2 g). If the soup is very sour, add a pinch of sugar (an additional 1–2 g).

Ingredients: Salt, Black pepper
Taste the soup with a spoon and season gradually — it's easier to add more salt than to remove it.
9

Blend the soup into a smooth cream using an immersion blender directly in the pot. Hold the blender vertically and move it slowly from the bottom to the top until there are no lumps and the soup becomes uniformly smooth. Blending time: 1–2 minutes.

Ingredients: Tomato
Use a hand blender or a countertop blender. If you are using a countertop blender, blend in batches and let the soup cool slightly before pouring. Be careful of burns — hot liquid can splatter.

Cooking rice

7

In a smaller pot, bring 400 ml of water (you can use some broth) to a boil with a pinch of salt. Add the rice (240 g) and cook according to the package instructions — usually 12–14 minutes — until tender but not overcooked. After cooking, drain and set aside covered.

Ingredients: Rice, Salt
Use a small sieve to drain the rice. Rinsing the rice under cold water before cooking removes excess starch and prevents sticking.

Finishing

10

After blending, reduce the heat to very low and add 18% cream (100 g), stirring energetically with a spoon to combine the cream with the soup and prevent it from curdling. Cook for another 2-3 minutes on very low heat — the soup should be hot but not boiling.

Ingredients: 18% cream
If you are worried about curdling, temper the cream: pour 2 tablespoons of hot soup into it, mix, and then pour it into the pot.
11

In each bowl, place a portion of cooked rice (about 60 g of dry rice per serving yields approximately 120 g when cooked). Pour hot tomato soup over the rice. You can top it with halved hard-boiled eggs (if using) and garnish with fresh basil.

Ingredients: Rice, Basil
Use a ladle to pour the soup evenly. To make the portions look nice, first place the rice in the bowl in the center, then pour the soup over it.
12

Serve the soup hot, optionally with a sprinkle of freshly ground pepper and a drizzle of olive oil or butter on top. If you want a more festive touch, serve alongside soft butter rolls or warm sourdough bread.

Ingredients: Black pepper, Butter
Use cream or a spoonful of butter for garnish. Serve immediately, as the rice in the soup absorbs the liquid and the soup may thicken if left standing.

Fun Fact

💡

Tomato soup gained popularity in Poland in the 20th century; originally, tomatoes appeared in European cuisine as an exotic vegetable, and smooth tomato creams began to be served as an elegant family and restaurant dish.

Best for

Wielkanoc Obiad rodzinny Świąteczne przyjęcie

Tips

🍽️ Serving

Serve the soup in warmed bowls, with a portion of rice centered at the bottom. For decoration, use fresh basil or dill, and for a contrast in flavor, add a thin strip of cream or a teaspoon of butter. Serve alongside buttery rolls or crusty bread.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 2 days. The rice in the soup will absorb the liquid — it's better to store the soup and rice separately. Reheat on low heat, stirring to prevent burning; if the soup thickens, add a little broth.

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