There is nothing better than my mother’s tomato soup [zupa pomidorowa]. The soup is comforting, heartwarming and made with love. I still ask for this whenever I visit home, a perfect winter warmer with a dollop of cream and some crusty bread. At home mum would serve the soup with homemade noodles, gosh I still remember the joy of each spoonful, slurping up the soup and sucking up the long noodles, love in a bowl.
Growing up soups were a staple dish in our Polish household, there was enough made each week to last our family for several days. Like most other Polish families, Sundays we ate Rosół, a clear chicken broth with homemade noodles, carrots and fresh parsley. The broth would serve as the base for the tomato soup the following day.
The recipe I am sharing here has evolved over the years as my preference is for a more creamy, hearty version. This is achieved by using fresh, ripe tomatoes that have been roasted off in the oven with carrots, onions and leek – one of my favourite vegetables. Being in Sydney we are in winter now so the tomato season is over however I find that roasting the tomatoes off in the oven brings the slightly unripe ones back to life, giving them a lovely sweetness and a depth of flavour.
If you have a soup story to share, I’d love to hear about it.
Smacznego – Bella
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