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Polish Tomato Soup

This delicious soup so flavorful, and the homemade noodles make it taste extra special.

Tomato soup is a cold-weather staple in our house, and we have several favorite ways to prepare it. This Polish tomato soup is a bit more labor intensive than some versions, but it’s rich, creamy texture and intense flavor make it well worth the effort. We use fresh tomatoes to get the best possible flavor. Then we serve the soup over scratch-made Polish noodles, just like the ones our Grandma used to make.

Rich tomato flavor and creamy noodles are a delicious blend of taste and substance. This is a soup that we crave all winter long! When we’re short on time but really want that homemade flavor, we whip up a batch of noodles and serve them with our favorite canned tomato soup. Alternatively, we make the soup and use a package of store-bought egg noodles. A bowl of tomato soup with fresh noodles is the perfect way to end a busy day.

Serves 4-6

50 minutes

Rated 5 out of 5
Rated by 2 reviewers
  • 2 pounds tomatoes, quartered and cored
  • 1/2 large yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 7-8 cups low-sodium vegetable broth, divided
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fresh parsley, chopped, for garnish
  • For noodles:
  • 2 large eggs
  • 3/4 cup water, plus 2 tablespoons
  • 2 teaspoons kosher salt, divided
  • 1 3/4 cups all-purpose flour
  1. Melt 2 tablespoons of butter in large stockpot. Add tomatoes and 1 cup of stock. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes. Add additional stock by tablespoons as needed.
  2. Warm remaining 2 tablespoons of butter in large Dutch oven over medium heat. Sauté onion, 5 minutes. Add garlic and continuing cooking 3 to 5 minutes until garlic begins to brown. Pour in 6 cups of stock. Stir in sugar and season with thyme, salt and pepper.
  3. Strain juices from cooked tomatoes into soup stock. Discard solids. Reduce heat to low. Cover and simmer 10 minutes.
  4. To make poured noodles: Beat eggs in medium bowl with water and 1 teaspoon of salt. Slowly whisk in flour to form a smooth, thin batter. Bring a large pot of water to boil with remaining 1 teaspoon of salt. Pour batter into boiling water by teaspoonfuls. Boil dough 2 to 3 minutes until noodles float to top. Drain on paper towels.
  5. Stir sour cream and 1 tablespoon of flour into tomato soup. Continue to simmer 5 minutes. Serve soup warm over homemade noodles. Garnish with parsley and enjoy!

Recipe adapted from Polish Plate

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