Secrets to mastering the perfect tomato soup

Tomato soup is undeniably one of the favourite soups among Poles. This even reflects in everyday language, as who hasn't heard the saying, "I'm not tomato soup for everyone to like me"? It should have a rich, aromatic taste. It can be served with pasta or rice and may be enriched with cream or not. In every home, it's cooked a bit differently, much like broth.

In the summer, there's only one way to make tomato soup. It's prepared with fresh vegetables, which have no competition at that time. Outside of the season, it's better to make it using tomato purée, tinned tomatoes, or passata. The base of the soup remains unchanged. It's the broth, to which you simply add a chosen ingredient, and you have a delightful tomato soup.

Do you add tomato purée or another tomato-based product directly to hot broth? That causes them to lose part of their taste and aroma. It's wise to sauté them beforehand or briefly simmer them with finely chopped onion, garlic, or herbs such as oregano or rosemary.

How do you season tomato soup? We usually reach for salt and pepper. However, an important addition is one associated with desserts: sugar. Italians, masters of tomato-based dishes, have used this trick for years. Sugar beautifully balances the acidity of the vegetables, giving the tomato soup a more delicate taste. Sugar should be added to taste to the hot soup so the crystals dissolve well.

Sour cream is a traditional way to enrich tomato soup. Many people also opt for Italian mascarpone cheese, which makes the soup creamier. Double cream also gives the soup a velvety texture. However, these additions contain many calories. Well-seasoned tomato soup without cream, sprinkled with fresh parsley or dill, also tastes excellent.