Polish Tomato-Rice Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add garlic and cook for another minute.
• STEP 3.Stir in tomato paste and cook for a few minutes to develop the flavors.
• STEP 4.Add diced tomatoes, vegetable broth, bay leaves, thyme, and paprika. Bring to a boil.
• STEP 5.Reduce heat to low and simmer for 20 minutes.
• STEP 6.Add rice and continue to simmer for another 15-20 minutes, or until the rice is cooked through.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Serve hot with a sprinkle of fresh parsley on top.

Cooking Tips

• For a creamier soup, you can blend a portion of the soup using an immersion blender or regular blender.
• Feel free to add other vegetables like bell peppers or zucchini for extra flavor and texture.
• If you prefer a thicker soup, you can add a tablespoon of flour mixed with water to the soup and cook for a few more minutes.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat until warmed through.
• Serve the soup with a side of crusty bread or a salad for a complete meal.