Pomidorowa: Polish Tomato Soup

In this post I’ll show you how to make a classic Polish-style tomato soup. It’s among the top 5 favourite foods of my fussy 6-year old, who often asks for seconds (or even thirds!). 

You might remember this soup from Polish milk bars or canteens, but of course nothing beats a proper homemade version. And that’s what we’re going to cook today.

Polish style Tomato Soup with Noodles served on a white plate

Polish Tomato Soup: Ingredients

Broth / Rosół

Firstly, you’ll need a proper chicken broth, as it will be our base. Usually I cook Rosół (Polish Chicken Soup) on Sundays, and transform it into Pomidorówka the next day. 

You could do the same and follow the Rosół recipe first, or simply use a store-bought chicken broth.

Tomato Paste/Purée

And why not use fresh tomatoes? I hear you cry.

Well, everyone loves the flavour of a tomato that’s freshly picked from the garden. But cooking it for a few hours makes it even more special. 

Homemade tomato paste or purée tastes amazing, but a store-bought version doesn’t fall far behind. And often it’s a real life-saver (and time-saver!) in the kitchen.

Sour Cream

And lastly – sour cream (in Polish: śmietana, 12% or 18% fat).  It’s optional, but the cream adds that extra oomph.

It’s mentioned in the recipe, but I’ll repeat it here. Maybe it’s obvious, but important nevertheless (and easy to miss):

When you’re about to add the cream, pour over a small amount of soup into a separate bowl and mix the cream into it. When it’s combined well, pour it over to the main pot of soup. That will prevent the cream from curdling. 

Toppings & Garnish


Pomidorowa is commonly served with egg noodles. They can be made by hand at home, but if you’re not up for it – store-bought is okay too.

If you can’t find egg noodles locally, they can be substituted by a ribbon pasta, such as tagliatelle.


Another popular choice is white rice – a regular white long grain is fine. It has a mild flavor and light, fluffy texture when cooked.


Chopped parsley leaves are ideal garnish for this soup. As you can see – I’ve got basil leaves here, and they’re okay too, but perhaps too Mediterranean for my taste.


Flat lay of two white plates filled with Polish tomato Soup Pomidorowa, served with pasta, on a white marble background.
Polish style Tomato Soup with Noodles served on a white plate

Zupa Pomidorowa: Polish Tomato Soup with Egg Noodles

Yield: 4
Cook Time: 20 minutes
Total Time: 20 minutes

This rich Pomidorowa soup is a classic recipe rivalled only by maybe (and that's a big maybe!) Rosół or Ogórkowa on my personal nostalgia-meter. Try it!


  • 8.5 cups (2 litres) Chicken Broth (or leftover Rosół)
  • 24 oz (680-700 ml) Tomato Paste
  • 0.8 cups (200ml) Sour Cream 12 or 18%
  • 1 cup (200 g) Cooked Egg Pasta
  • Parsley leaves (chopped)
  • Salt, Pepper (to taste)


1. Cook the pasta according to the instructions on the packet.

2. Heat up the broth. Add Tomato paste and mix together.

3. Pour 1/2 cup of the soup into a small bowl. Add cream to it and blend with a fork until smooth. Add this creamy mixture into the soup.

4. Heat up for a few minutes, season with salt and pepper.

5. Serve with pasta and chopped parsley.


1. This recipe is adapted from Polish cook & TV personality Ania Starmach.

2. 24 oz (680-700 ml) of Tomato Paste (in Polish: Przecier Pomidorowy) - that's 4 regular tins (6 oz tins).

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 702mgCarbohydrates: 24gFiber: 0gSugar: 7gProtein: 11g

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