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Polish Tomato Soup

Enjoy this comforting Creamy Polish Tomato Soup, a hearty and savory dish perfect for chilly days. This Polish soup recipe combines tender chicken, rich tomato base, and creamy texture, making it an ideal meal for lunch or dinner.

Why I Love This Polish Tomato Soup (Zupa Pomidorowa) Recipe

There’s something incredibly comforting about a bowl of Creamy Polish Tomato Soup on a chilly day. This dish is a staple in my kitchen, especially during the colder months. It combines the rich flavors of tender chicken and a robust tomato base with a silky smooth, creamy finish that warms you right up.

Traditionally Zupa Pomidorowa is made on a day, after eating Polish Chicken Noodle Soup, so if you have any leftover, this will speed up the process of cooking :).

How to Store and Serve Polish Tomato Soup

This tomato soup can be stored in the refrigerator for up to three days, making it a great make-ahead meal for busy weeks. Reheat it on the stove over low heat to keep the cream from separating. If you find the soup thickens too much upon storage, simply thin it with a little broth or water when reheating. Serve hot, garnished with a sprinkle of fresh dill or parsley, alongside a crusty piece of bread or over a bed of white rice or pasta for a complete meal


Toppings and Variations

• Herb Enhancements : Fresh herbs like dill or parsley not only add a pop of color but also enhance the soup’s fresh, vibrant flavor.

• Alternative Toppings: Instead of traditional herbs, consider adding a dollop of sour cream or a sprinkle of shredded cheese just before serving.


Expert Tips for Perfect Creamy Polish Tomato Soup

• Quality Ingredients:

Use fresh vegetables and high-quality tomato concentrate for the best flavor.

• Cooking the Chicken:

Simmering the chicken slowly and gently is key to creating a flavorful broth that serves as the base for your soup.

• Incorporating the Cream
To ensure a smooth, creamy texture without curdling, temper the cream with a bit of the hot broth before adding it to the soup.


  • 1 Chicken quarter or 3 chicken legs
  • 2 liters Water
  • Mixed vegetables (carrot, parsley root, a piece of leek, a slice of celery)
  • 100 gram Tomato concentrate
  • 100 gram Chopped tomatoes
  • 250 ml 18% heavy cream
  • Salt and pepper to taste


  1. Prepare the Chicken: Rinse the chicken under cold running water. Place in a pot, add a pinch of salt, and cover with cold water. Let it soak for about 15 minutes, then drain and refill the pot with 2 liters of fresh cold water. Bring to a boil over high heat.
  2. Cook the Soup: As the water comes to a boil, skim off any foam that rises to the surface with a slotted spoon. Once all the foam is removed, reduce the heat to low and simmer gently for 30 minutes.
  3. Add Vegetables: Add the peeled and rinsed vegetables to the pot and continue to cook for another 20 minutes.
  4. Add Tomato: Remove the chicken from the broth. Stir in the tomato concentrate or puree to taste, ensuring the soup does not become too acidic. Bring to a boil again.
  5. Add Cream: Gradually incorporate the cream to avoid curdling. Mix the cream in a separate bowl with a few tablespoons of cold water, then slowly add some hot broth to temper it before stirring it back into the soup.
  6. Season: Gently heat the soup, but do not let it boil after adding the cream. Season with black pepper to taste.
  7. Serve: Serve with cooked white rice or pasta and garnish with chopped parsley or dill.

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