Polish Tomato Soup (Pomidorowa)

A bright, tangy Polish tomato soup with a whisper of tomato paste and a silky finish from sour cream. Ready in under 20 minutes with pantry staples.

comfortsimplepolishvegetariancreamysmoothweeknightcozy

Ingredients

1
Dice the onion into 1/4-inch cubes by cutting it lengthwise in half, then slicing it crosswise into thin half-rings, then cutting those pieces into small cubes about the size of dice.
2
Place the butter in a large pot and set it over medium heat until the butter is fully melted and foams slightly, about 1 minute.
3
Add the diced onion to the melted butter and stir once every 30 seconds until the onion turns translucent and soft, about 4 minutes.
4
Add the tomato paste to the onion and stir constantly for 1 minute so the paste heats through and darkens slightly, deepening the flavor.
5
Pour in the entire can of tomatoes (juice and all) and the 4 cups of vegetable broth, then stir once to combine.
6
Bring the soup to a boil over medium-high heat, then reduce heat to medium and let it simmer gently for 8 minutes.
7
Remove the pot from heat and let it cool for 1 minute until no longer steaming.
8
Pour the sour cream into a small bowl, then whisk in 2 tablespoons of the hot soup from the pot until smooth, so the sour cream doesn't curdle when it hits the hot liquid.
9
Pour the sour cream mixture back into the pot while stirring constantly, so the soup becomes creamy and evenly colored.
10
Taste the soup, then add a pinch of salt and a grind of black pepper, stirring to combine, and taste again until it tastes the way you want it.

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