Zupa Pomidorowa Kremowa

Name: Zupa Pomidorowa Kremowa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Polish
Ingredients: 800 g Tomato, roughly chopped; 120 g Onion, diced; 10 g Garlic, minced; 100 g Carrot, diced; 80 g Parsley root, diced; 30 g Butter; 120 ml Heavy cream; 600 ml Vegetable broth; 50 g Tomato paste; 8 g Fresh basil, leaves picked; 6 g Salt; 1 g Black pepper, ground; 2 g Sugar

Zupa Pomidorowa Kremowa · ready in 55 min · 4 servings · 253 kcal per serving · easy · 13 ingredients

A velvety Polish creamy tomato soup, rich with butter-softened roots, ripe tomato, heavy cream, and the bright lift of fresh basil at the end.

Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 4
kcal: 253
Difficulty: easy

Polish Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

800 gTomato, roughly chopped
120 gOnion, diced
10 gGarlic, minced
100 gCarrot, diced
80 gParsley root, diced
30 gButter
120 mlHeavy cream
600 mlVegetable broth
50 gTomato paste
8 gFresh basil, leaves picked (to serve)
6 gSalt
1 gBlack pepper, ground
2 gSugar

Equipment

stovetop, immersion blender, measuring scale, chef's knife, cutting board, heavy pot, wooden spoon, prep bowl, ladle, serving bowls

Instructions

Mise En Place
Gather and measure all ingredients; set out a knife, board, heavy pot, wooden spoon, scale, immersion blender, ladle, and bowls. · 5 min
What to look for: All ingredients and tools are ready before heating begins.
Prepare Vegetables
Dice onion, carrot, and parsley root; mince garlic; chop tomatoes roughly, keeping all juices for the soup base. · 10 min
What to look for: Vegetables are evenly cut and tomato juices are saved.
Soften Soup Base
Heat butter in a heavy pot, add onion, garlic, carrot, and parsley root, and sauté until soft and glossy, stirring often. · 8 min
What to look for: Onion looks translucent and the roots are beginning to soften.
Cook Tomatoes
Add chopped tomato with juices and tomato paste; cook uncovered for 15 minutes, stirring until the tomatoes collapse. · 15 min
What to look for: The mixture is thick, red, and the tomato pieces have broken down.
Simmer With Broth
Pour in vegetable broth, scrape the pot base, and simmer gently for 10 minutes so the roots finish softening. · 10 min
What to look for: Small bubbles rise gently and the soup smells sweet and tomato-rich.
Blend Until Smooth
Blend the entire soup until completely smooth, keeping the blender head submerged to avoid hot splashes. · 3 min
What to look for: The soup is uniform, velvety, and free of visible vegetable pieces.
Cream And Season
Stir in heavy cream, salt, black pepper, and sugar; reheat gently without boiling to keep the soup velvety. · 3 min
What to look for: The soup turns creamy orange and steams lightly without bubbling hard.
Serve With Basil
Ladle the soup into warm bowls and top each serving with fresh basil leaves just before eating. · 1 min
What to look for: Each bowl is glossy, smooth, and finished with bright basil leaves.

Nutrition (per serving)

kcal	253
Protein	5 g
Carbohydrates	21 g
of which sugars	12 g
Fat	18 g
of which saturated	11 g
Fibre	5 g
Sodium	1013 mg

Nutri-ScoreB

Allergens

Contains: milk

Ingredient substitutions

Tomato

Tomato paste: Use with extra vegetable broth to loosen the texture; the flavor will be deeper and less fresh.

Onion

Parsley root: Adds Polish soup-base sweetness, though it lacks onion aroma.

Garlic

Onion: Use extra onion for sweetness if garlic is unavailable; the soup will be milder.

Carrot

Parsley root: Keeps the traditional root-vegetable base but makes the soup slightly less sweet.

Parsley root

Carrot: Keeps body and sweetness in the soup base, with a less earthy flavor.

Butter

Sunflower oil: Works for sautéing, though the soup loses some classic buttery richness.