My mom’s tomato soup is literally hands down the best tomato soup recipe ever. I haven’t met one person who has tried this soup and hasn’t fallen in love, even if they don’t like tomato soup. Unlike most other tomato soups that tend to be creamy and thick, this recipe is broth based and has a slightly tangy taste. (In a good way!)
Ingredients: 1 chicken breast 2 Tablespoons Kucharek 3-4 whole allspice 2 peeled carrots (cut in half) 1 stick celery 1 8oz can of tomato sauce 3 Tablespoons sour cream 2 Tablespoon flour salt/pepper (to taste) In a large soup stock pot fill the pot up with water, about 8 cups. Bring the water to a boil and then add 1 chicken breast; cook chicken breast for 30 minutes. Skim the top of the soup.
Add 2 tablespoons Vegeta (seasoned salt), the cloves of allspice, carrots, celery and 1 can of tomato sauce, salt & pepper to the boiling water. Bring contents to a boil and then lower the heat to a simmer. Simmer the soup for 1 hour minimum.
After 1 hour, in a small bowl add the sour cream and flour mixture and mix together. Carefully add 1 ladle of the soup mixture into the sour cream/flour and whisk briskly until everything is well incorporated. Then quickly add the mix into the large pot and mix together.
Turn off the heat on the soup and serve with egg noodles!
Bon Appétit!
Tags: ez, polish tomato soup, tomato soup, non creamy tomato soup, tomato noodles soup, polish food, polish cooking, winter soup recipe, quick and easy,
