Zupa Pomidorowa Z Bazylią

Name: Zupa Pomidorowa Z Bazylią
Prep time: 15 min
Cook time: 48 min
Total time: 1 h 3 min
Cuisine: Polish
Ingredients: 1200 g Fresh tomato, ripe; 150 g Onion, diced; 12 g Garlic, minced; 100 g Carrot, diced; 50 g Tomato paste; 700 ml Vegetable broth; 12 g Fresh basil, torn; 30 g Butter; 120 ml Heavy cream; 30 g Parmesan, grated; 6 g Salt; 1 g Black pepper, ground; 5 g Sugar; 0 as needed Water, for blanching

Zupa Pomidorowa Z Bazylią · ready in 1 h 3 min · 4 servings · 314 kcal per serving · medium · 14 ingredients

A bright Polish summer tomato soup made from ripe fresh tomatoes, softened aromatics, cream, and torn basil, served silky and proudly without pasta or rice.

Prep: 15 min
Cook: 48 min
Total: 1 h 3 min
Serves: 4
kcal: 314
Difficulty: medium

Polish Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1200 gFresh tomato, ripe
150 gOnion, diced
12 gGarlic, minced
100 gCarrot, diced
50 gTomato paste
700 mlVegetable broth
12 gFresh basil, torn (to serve)
30 gButter
120 mlHeavy cream
30 gParmesan, grated (to serve)
6 gSalt
1 gBlack pepper, ground
5 gSugar
0 as neededWater, for blanching

Equipment

stovetop, blender, kitchen scale, measuring jug, chef's knife, cutting board, large pot, slotted spoon, bowl, wooden spoon, fine sieve, grater

Instructions

Mise En Place
Gather all measured ingredients and set out a scale, jug, knife, board, large pot, slotted spoon, blender, sieve, grater, and ladle. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Blanch Tomatoes
Score each tomato with a shallow cross, boil for 30-60 seconds, cool briefly, then peel, core, and roughly chop. · 10 min
What to look for: Tomato skins loosen and wrinkle at the scored cross.
Sauté Aromatics
Melt butter in the pot, add onion, carrot, and garlic, and sauté until soft and fragrant without letting the garlic brown. · 8 min
What to look for: Onion turns translucent and carrot edges look glossy.
Cook Tomatoes
Add chopped tomato and tomato paste, stir well, and cook for 10 minutes until the tomato collapses and the paste smells sweet. · 10 min
What to look for: Tomatoes break down into a thick, pulpy base.
Simmer Soup
Pour in vegetable broth, scrape the base of the pot, and simmer uncovered until the soup tastes rounded and the carrot is tender. · 15 min
What to look for: The surface bubbles gently and the color deepens to bright red-orange.
Blend And Strain
Blend the soup until completely smooth, then press it through a fine sieve into a clean pot for a silky texture. · 8 min
What to look for: The soup is smooth, glossy, and free of seeds or skins.
Finish With Cream
Stir in heavy cream, salt, black pepper, and sugar over low heat, warming gently without letting the soup boil. · 4 min
What to look for: The soup turns slightly lighter and looks velvety.
Serve With Basil
Ladle the hot soup into bowls, finish with torn basil and grated Parmesan, and serve immediately without pasta or rice. · 3 min
What to look for: Green basil sits fresh on the creamy red soup with a light Parmesan finish.

Nutrition (per serving)

kcal	314
Protein	8 g
Carbohydrates	25 g
of which sugars	15 g
Fat	20 g
of which saturated	12 g
Fibre	6 g
Sodium	1193 mg

Nutri-ScoreB

Allergens

Contains: milk

Ingredient substitutions

Fresh tomato

Tomato paste: Use only to strengthen weak tomatoes; thin with water and expect a less fresh soup.

Onion

Carrot: Adds sweetness but does not replace onion aroma fully.

Garlic

Onion: Use more onion for aroma if garlic is unavailable.

Carrot

Sugar: Adds sweetness only; it will not give the soup carrot body.

Tomato paste

Fresh tomato: Cook longer to concentrate the flavor if paste is unavailable.

Vegetable broth

Water: Season carefully because water has less savory depth than broth.