Tomato Soup with Rice Made from Broth Recipe
Tomato soup is a classic of Polish family dinners, often cooked the day after making broth so that nothing goes to waste. Kids love it, adults do too, they just don’t always admit it. In this version it’s served with rice, which makes it more filling – a bit like an Italian soup, but in a very Polish style.
Tomato soup made from broth combines Polish thriftiness with an Italian approach to tomatoes – nothing goes to waste and the flavour is deep thanks to homemade stock. Rice instead of pasta makes the soup more substantial, almost like a light stew in a bowl, and a bit of cream softens the acidity of the tomatoes and gives a creamy, comforting texture. It’s one of those dishes that save dinner on a Friday after work when yesterday’s broth is waiting in the fridge.
Chef's tips
Cook the rice separately and add it to the bowl just before serving – this way it won’t soak up all the stock and turn the soup into a thick mush the next day. Briefly heat the passata or purée in a little butter or olive oil until it darkens slightly – it’s a simple trick that brings out the tomatoes’ sweetness and reduces their raw acidity. When seasoning, add a pinch of sugar only if the soup is clearly too sour; it’s better to reach for salt and freshly ground pepper first, as they often “open up” the flavour.
How to serve
Serve the soup with a spoonful of cream and chopped parsley or dill – it will look like something from a Sunday family dinner. Apple or cherry compote is a great drink alongside, especially for a midweek family meal. For student dinners or quick work lunches you can add a spoonful of grated Parmesan or yellow cheese, turning it into something between Polish tomato soup and Italian comfort food.
Ingredients
- chicken or vegetable stock (preferably homemade) stock cubes are possible, but homemade tastes better - 1.2 l
- tomato passata or tomato purée you can use canned tomatoes blended until smooth - 500 ml
- rice preferably long-grain - 100 g
- cream 30% or 18% fat can be omitted for a lighter version - 100 ml
- carrot medium - 1 piece
- parsley root optional - 0.5 piece
- celeriac small piece, optional - 30 g
- bay leaf - 1 piece
- allspice berries - 2 piece
- sugar to taste, balances the acidity of the tomatoes - 1 teaspoon
- salt to taste -
- pepper to taste -
- fresh parsley leaves chopped, for serving - 2 tablespoon
Preparation
- Peel the carrot, parsley root and celeriac and cut them into small cubes or thin half-slices.
- In a pot bring the stock to the boil with the bay leaf and allspice. Add the chopped vegetables and cook over medium heat for about 10–12 minutes, until they soften.
- In a separate small pot, cook the rice in salted water according to the instructions on the packet (usually 12–15 minutes), until tender but not mushy. Drain and set aside.
- Pour the tomato passata into the pot with the stock and vegetables. Stir, bring to the boil, then simmer over low heat for 8–10 minutes.
- Add the sugar, season the soup with salt and pepper. Taste – if it is too acidic, add a little more sugar.
- Remove the pot from the heat. In a mug, mix the cream with a few spoonfuls of hot soup, combine thoroughly, then pour this mixture back into the pot, stirring constantly so the cream doesn’t curdle.
- Put a portion of cooked rice into each bowl, ladle over the hot tomato soup and sprinkle with chopped parsley.
- Serve immediately while hot and aromatic.
Storage
Keep leftover soup and rice in separate containers in the fridge. Combine only when serving so the rice doesn’t turn the soup into a thick porridge. Reheat the soup over low heat, stirring, and add a splash of stock or water if it has thickened too much.
