---
title: Zupa Pomidorowa z Ryżem (Polish Tomato Rice Soup)
servings: 4
prep time: 10 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/zupa-pomidorowa-tomato-rice-soup
---

Gather @white rice{150%g}, @fresh parsley{0.5%bunch} and @black pepper{}.

Cook the rice separately according to package directions and set it aside. ~{15%minutes}

Meanwhile, melt the @butter{15%g} in a large pot and soften the @onion{1} and @carrot{2}, about 6 minutes. ~{6%minutes}

Add the @garlic{2%clove} and cook 30 seconds, then pour in the @canned tomato{2%can} and @chicken stock{1.2%l} and bring to a simmer.

Simmer uncovered until the carrot is fully tender, about 20 minutes. ~{20%minutes}

Blend the soup smooth with an immersion blender for the classic silky texture.

Stir in the @sugar{1%tsp}, @salt{} and pepper, then whisk a ladleful of hot soup into the @sour cream{100%ml} before returning it to the pot — this keeps it from splitting.

Ladle over a scoop of rice in each bowl and scatter with parsley.