Zupa Pomidorowa (Polish Tomato Soup)

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Carrot (1 medium, grated)
• Celery (1 stalk, chopped)
• Garlic (3 cloves, minced)
• Fresh tomatoes (6 cups, chopped (or 2 cans of whole tomatoes))
• Vegetable broth (4 cups)
• Tomato paste (2 tablespoons)
• Dried basil (1 teaspoon)
• Dried oregano (1 teaspoon)
• Sugar (1 teaspoon)
• Salt (to taste)
• Black pepper (to taste)
• Sour cream (for serving)
• Fresh parsley (for garnish, chopped)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, grated carrot, and chopped celery. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the chopped fresh tomatoes (or canned tomatoes), vegetable broth, tomato paste, sugar, dried basil, dried oregano, salt, and black pepper. Stir well to combine all the ingredients.
5. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes, allowing the tomatoes to cook down and the flavors to meld.
6. Using an immersion blender, puree the soup until smooth and creamy. For a chunkier texture, blend only half of the soup.
7. Taste the soup and adjust the seasoning with additional salt, pepper, or herbs if needed.
8. Serve the zupa pomidorowa hot, garnished with a generous dollop of sour cream and a sprinkle of freshly chopped parsley.