Pomidorowa
Polish tomato soup with a bright, tangy finish and tender vegetable chunks. Naturally vegetarian, deeply satisfying, and ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 132
- Protein
- 3g
comfortwholesomepolishvegetariangluten-freevegetariantendersilky
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, cut into 1/4-inch rounds
- 800 g canned crushed tomatoes
- 4 cups vegetable broth
- 1.5 tbsp red wine vinegar
- 1 pinch salt and black pepper to taste
Instructions
- 1
Heat oil in a large pot over medium. Add onion and carrot; cook 5 minutes until onion softens.
- 2
Add garlic and stir for 30 seconds until fragrant.
- 3
Pour in crushed tomatoes and vegetable broth. Bring to a simmer.
- 4
Simmer 20 minutes uncovered until carrot is tender and flavors meld.
- 5
Stir in vinegar. Taste and adjust salt and pepper.
- 6
Serve hot in bowls. Drizzle with olive oil if desired.
Tools you’ll need
- large pot (3-4 quart)
- wooden spoon
- knife and cutting board
- measuring cups and spoons
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