Tomato Soup with Rice on Broth Recipe
Tomato soup with rice on broth is a homemade take on a Polish classic that cleverly uses up leftover Sunday stock. The deep flavour of chicken or vegetable broth is combined here with passata, a light splash of cream and loose rice, making the soup both warming and fairly light. Cooking the rice separately means that even the next day it doesn’t turn into a thick mush.
Tomato soup with rice is one of the most iconic everyday soups in Poland, often made on Monday from leftover Sunday broth. Serving the rice separately in the bowl, instead of cooking it directly in the pot, is a common home trick to keep the soup light and the grains loose even on the next day.
This tomato soup uses ready homemade broth, so with no extra work it tastes like a Sunday dinner classic. The separately cooked rice stays fluffy, and the soup doesn’t turn into a stew‑like mush even the next day.
Why this version works
- Using ready, homemade broth gives a deep flavour without extra effort.
- Cooking the rice separately keeps the soup light and prevents it from thickening too much in the fridge.
- Tempering the cream with hot soup before adding it to the pot gives a smooth consistency without the risk of curdling.
Chef's tips
The rice doesn’t need rinsing after draining – it will absorb the soup on the plate better but still won’t fall apart like porridge., After adding the passata, cook the soup over low heat and stir the bottom, because thicker purée tends to catch in a thin layer that you don’t see right away., If you’re using a very acidic purée, always taste before adding the cream and balance the flavour with sugar; otherwise, after adding cream the acidity will be even more noticeable.
How to serve
Serve immediately with a spoonful of cream, chopped parsley or dill and a slice of fresh bread or simple garlic croutons., For a packed lunch, pour the hot soup into a thermos and pack the rice separately; combine just before eating so the grains stay loose.
Watch out for
- Don’t boil the soup after adding the cream, or it may split.
- Taste and balance the acidity of the tomatoes with sugar before you add more salt – over‑salting won’t fix sourness.
- Don’t cook the rice directly in the soup if you plan leftovers – it will soak up the broth and turn mushy.
Substitutions
- Use vegetable stock instead of chicken stock for a vegetarian version.
- Replace cream with evaporated milk or plant cream if you prefer a lighter or dairy‑free option (add off the heat and don’t boil).
- Instead of white long‑grain rice you can use parboiled rice or small pasta shapes; cook them separately and add to bowls when serving.
Ingredients
- chicken or vegetable stock (preferably homemade) - 1.2 l
- tomato passata or tomato purée - 500 ml
- rice white - 100 g
- cream 30% or 18% - 100 ml
- carrot - 1 piece
- parsley root - 0.5 piece
- celeriac - 30 g
- bay leaf - 1 piece
- allspice berries - 2 piece
- sugar - 1 teaspoon
- salt -
- pepper ground black -
- fresh parsley - 2 tablespoon
Preparation
- Peel the vegetables (carrot, parsley root, celeriac) and cut into small cubes or thin half‑slices – the finer they are, the faster they will soften and distribute evenly in the soup instead of sinking heavily to the bottom of the bowl.
- In a large pot bring the stock to a boil with the bay leaf and allspice. When it starts to simmer gently and a light foam appears, add the chopped vegetables and cook for 10–12 minutes, until they are tender but still springy when pierced with a fork.
- In a separate pot bring salted water for the rice to a boil. Add the rice and cook according to the package instructions (usually 12–15 minutes), until it is soft but still has a slight bite. Drain, cover with a lid and set aside so it stays warm and fluffy.
- Pour the passata or tomato purée into the pot with the stock and vegetables and mix thoroughly. Bring to a boil, reduce the heat and cook uncovered for 8–10 minutes, until the soup thickens slightly and loses the raw, “green” tomato taste.
- Add sugar, salt and pepper. Stir and taste – the flavour should be distinctly tomato‑y, slightly sweet, without sharp acidity; if needed, add a pinch of sugar or salt until the soup tastes pleasantly rounded.
- Remove the pot from the heat. In a mug mix the cream with 3–4 tablespoons of hot soup until smooth. Pour it back into the pot in a thin stream, stirring constantly so no pale streaks or lumps form.
- Put the pot back on a very low heat for 1–2 minutes, without bringing it to a boil so the cream doesn’t curdle. The soup should have a uniform orange colour and a gently creamy yet still pourable consistency.
- Remove the bay leaf and allspice. Put 1–2 tablespoons of cooked rice into each bowl so the grains stay loose rather than clumped together, then ladle over the hot soup. Sprinkle with chopped parsley and serve while the soup is visibly steaming.
Storage
Store the soup without the rice in the fridge for up to 3 days or freeze for up to 2 months – after reheating it may thicken slightly. Keep the rice separately for up to 2 days; if added earlier it will soak up the broth, fall apart and turn sticky.
I usually make this when there’s a pot of leftover Sunday broth in the fridge and a few sad carrots – in 20 minutes I have a meal everyone recognises from home.
