Polish Tomato and Rice Soup is a soup not to be ignored! When we think of tomato soup, we generally think of the watery tinny premade cans, but this easy from scratch recipe will change your opinion of tomato soup for good. A foundation of aromatic vegetables releases tons of essence into the rice and the tomato broth, creating a soup that’s packed with flavor.

Tomatoes weren’t native to Europe but once there Columbian Exchange occurred during the Golden Age of Exploration, a variety of foods from North, South, and Central America. Some say that tomato soup was a dish that was for the upper class, who had access to rarer ingredients, but it didn’t appear in printed cookbooks until the 18th or 19th centuries. Once the tomato was readily available, it became a staple in a variety of soups and stews, like this recipe for Pomidorowa z Ryzem, or in English, tomato and rice soup. While it may sound plain, it has a bunch of complex aromatic ingredients, boosting the flavors of the tomato.

The soup starts off with sautéing onion, carrot, and leeks. Once they are softened, the rice, broth, bay leaf and tomato sauce are added and brought to a simmer and cooked until the rice is tender.

Served with a garnish of parsley makes for a nice herbal contrast.

The broth is tomato-y through and through in the best possible way. Leeks, onion, and carrot amplify the intense natural notes of the tomato. The short-grain rice soaks up all the flavors of the broth, but still keeps its toothsome bite and doesn’t dissolve in the soup.

This soup is hearty enough to be a meal in and of itself, especially if paired with a thick, rustic slice of bread.

Whether you have it as a side dish or a main dish, you’ll love to have this soup simmering on your stovetop!