This rich Hungarian tomato soup is simple yet so comforting and delicious! Add some rice and make a roux and you have a creamy and satisfying soup! Serve with some crusty bread or toasted baguettes.
This Hungarian soup takes me back to my childhood years when Mom would make this simple yet oh so delicious tomato soup. Most often she would make this tomato soup in late summer when we would harvest the tomatoes and make bottles and bottles of tomato juice. As well, throughout the year, we would enjoy this delicious soup with Mom’s homemade stewed tomato juice.
WHAT MAKES THIS SOUP SO DELICIOUS
As we know, there are thousands of tomato recipes on the internet and what makes this one different is we would make a roux to add to this soup at the end of the cooking process. It creates a rich, creamy and thick texture as well as adding rice to this soup. Mom often would add rice to give this soup more texture and volume and she would say, ‘it’s more filling and more nutritious.’ It was her goal to make sure what she cooked was healthy, hearty and satisfying when your feeding nine children.
I look forward to making this soup in the summer months when fresh tomatoes are in season. Let’s be honest, the flavour and freshness you get from freshly picked tomatoes are like none other. I make my own tomato sauce and each time I open a jar, I find it tastes just as fresh and delicious as when I made it!
Keeping this soup simple with few ingredients and as most if not all soups and sauces sit, they become more flavourful. So I hope you make this delicious soup and enjoy it with crusty bread, baguette or grilled cheese sandwich.
INGREDIENTS AND TIPS
Soup:
- Extra virgin olive oil or vegetables oil: I used grapeseed oil for this recipe
- Onion
- Garlic
- Whole tomatoes: I used organic canned whole tomatoes and make sure you add all the juices from the can
- Tomato juice: I added organic tomato juice that were strained
- Water or vegetable broth
- Sea salt
- Sugar: is always recommended as it helps to balance the acidity in the tomatoes
- Rice: I used Balsamic rice or long grain rice; and rice is optional
- Parsley
- Sour cream: Greek yogurt can be substituted
Roux:
- Unsalted butter
- Flour
COOKED OR UNCOOKED RICE…..for this recipe I added cooked rice and many times, we have added uncooked long grain rice to the soup. Make sure the rice is rinsed thoroughly before adding to the soup. For 1 cup of uncooked rice, add it the same time as the tomatoes, tomato juice and water/vegetable broth.
HOW TO MAKE THIS RECIPE
Start blending or emulsifying the whole tomatoes by adding the whole tomatoes to a blender or use an emulsifier and blend until smooth.
In a Dutch oven or soup pot, over medium heat, add oil and sauté onions for about 3-4 minutes until tender, add garlic and sauté for another minute.
Add the blended tomatoes, tomato juice and water or vegetable broth. Season with sugar and salt. Allow to simmer for 25 minutes.
Meanwhile, prepare the roux by adding butter to a warm skillet or fry pan and over medium heat, once the butter has melted, add flour and whisk until smooth, and golden in colour. Remove from heat and allow to cool.
Using a ladle, scoop 3-4 into the roux, whisk until combined. Increase the heat of the soup and add the roux, continue whisking until thoroughly blended.
Finally, add the cooked rice. For this recipe I added cooked rice or you can also add 1 cup of uncooked rice at the same time as the tomatoes, tomato juice and water. Allow it to simmer for 20 minutes until the rice is tender. Make sure you rinse the rice well before adding to the soup.
Garnish with chopped parsley and dollop of sour cream. Serve with crusty bread, toasted baguette or grilled cheese. Stir in rice.
STORING
Store this delicious soup in the refrigerator for up to 4 days. I freezes well and store it in a zip lock bag or freezer safe container for up to 3 months.
DID YOU MAKE THIS RECIPE…..
I would love to hear your feedback, reviews and any modifications you made for this recipe and I know my readers would too!
Hungarian Tomato Soup
Equipment
- large soup pot or Dutch oven
- small skillet or fry pan
Ingredients
- 1½ tbsp vegetable oil or extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1- 28 oz 828 mL can whole tomatoes
- 1-23 oz 680 mL tomato juice
- 1 cup water or vegetable broth
- 1 tsp salt
- 3/4 tsp sugar
- 2 cups cooked rice
- 1/4 cup parsley, chopped
- sour cream
Roux:
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
Instructions
- Using a Dutch oven or soup pot, over medium heat, add oil and sauté onions for about 3-4 minutes until tender, add garlic and sauté for another minute.
- Add the whole tomatoes to a blender or use an emulsifier and blend until smooth. Then add to the pot with the tomato juice and water. Season with sugar and salt. Allow to simmer for 25 minutes.
Roux
- Meanwhile, prepare the roux by adding butter to a warm skillet or fry pan and over medium heat, once the butter has melted, add flour and whisk until smooth, and golden in colour. Remove from heat and allow to cool.
- Using a ladle, scoop 3-4 into the roux, whisk until combined. Increase the heat of the soup and add the roux, continue whisking until thoroughly blended. Stir in rice.
- Garnish with chopped parsley and dollop of sour cream. Serve with crusty bread, toasted baguette or grilled cheese.
