Zupa Pomidorowa (Tomato Soup)

Ingredients

• 6 oz Tomato Paste
• 6 cups Vegetable Broth
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 2 cloves Garlic
• 1 tsp Sugar
• 1 tsp Dried Basil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tbsp Olive Oil

Instructions

1. 1Prepare your vegetables: finely chop the 1 medium onion, finely chop the 1 medium carrot, and finely chop the 1 stalk celery. Mince the 2 cloves garlic.
2. 2Heat 1 tablespoon of olive oil in a large pot over medium heat, which is about 350°F (175°C). Add the chopped onion, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion looks translucent.
3. 3Add the minced garlic and 6 ounces of tomato paste to the pot. Cook for 2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.
4. 4Pour in the 6 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
5. 5Stir in 1 teaspoon of sugar, 1 teaspoon of dried basil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
6. 6If you prefer a smooth soup, carefully use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. Be cautious as the soup is hot.
7. 7Serve the Zupa Pomidorowa hot. It can be enjoyed on its own or with cooked rice.

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