Hungarian Tomato Soup (Paradicsomleves): Comfort in a Bowl
Hungarian Tomato Soup (Paradicsomleves): Comfort in a Bowl
A Story from the Kitchen
When I was little, the smell of simmering tomatoes and bay leaves meant something special was about to be served. My grandmother always made paradicsomleves with a generous spoonful of sugar and a handful of tiny pasta—alphabet shapes or rice—floating on the surface. For her, and for so many Hungarian cooks, this soup was about more than just nourishment; it meant slow afternoons, laughter, and the familiar flavors of home.
Why Is Hungarian Tomato Soup Unique?
Unlike many international versions, Hungarian tomato soup is subtly sweet, gently seasoned, and always made with a touch of love. The unique addition of sugar and tiny soup noodles or rice gives this dish its unmistakable character—different from the pureed, creamy tomato soups found elsewhere in Europe or America. The result is a soup that's as gentle as it is aromatic, perfect for all ages and occasions.
Ingredients
- 1 kg (2.2 lbs) ripe tomatoes, or 800 ml (about 3 1/2 cups) canned crushed tomatoes
- 1 medium onion, finely chopped
- 2 tablespoons sunflower oil or unsalted butter
- 2–3 tablespoons flour
- 1–2 tablespoons sugar (to taste)
- 1–2 teaspoons salt (or to taste)
- 1–2 bay leaves
- 1 small stick of cinnamon (optional, for a hint of warmth)
- 1.2 liters (5 cups) water or chicken/vegetable broth
- 1/2 cup small soup pasta (alphabet, stars, vermicelli, or rice)
- Black pepper, to taste
- Fresh basil or parsley, to garnish (optional)
Instructions
1. Prepare the Tomatoes:
If using fresh tomatoes, score the skins, blanch them for 1–2 minutes in
boiling water, then peel and dice. Creating a smooth puree is essential for
authentic texture.
2. Start the Base:
Heat oil or butter in a large pot over medium heat. Add the chopped onion and
sauté until translucent. Stir in the flour and cook for a minute, forming a
pale roux. This subtle thickening is key to the soup’s silky mouthfeel.
3. Add Tomatoes:
Pour in the tomatoes. Stir well, add bay leaves, cinnamon stick if using, a
generous pinch of salt, and about two cups of the water or broth. Simmer gently
for 10–15 minutes to blend the flavors.
4. Blend for Smoothness:
For a velvety soup, carefully remove the bay leaves and cinnamon, then blend
the mixture with an immersion blender (or cool it slightly and use a countertop
blender). If you prefer a more rustic texture, skip this step.
5. Adjust the Consistency:
Return the soup to the pot. Add the remaining water/broth and bring to a gentle
simmer. Taste and adjust the seasoning—now comes the crucial Hungarian touch:
slowly stir in sugar, little by little, until the soup tastes pleasingly
sweet-yet-savory.
6. Cook the Pasta/Rice:
In a separate small pot, cook your chosen soup pasta or rice according to
package instructions. Drain and rinse lightly.
7. Final Assembly:
Add the cooked pasta or rice to the soup just before serving. Simmer everything
together for another 2–3 minutes. (Some Hungarian families cook the pasta
directly in the soup. Feel free to do so—just add a splash more water.)
8. Serve:
Ladle the soup into bowls. Garnish with fresh basil or parsley, a swirl of
cream, or even a sprinkle of extra sugar for the youngest eaters.
Tips for the perfect Paradicsomleves
- Sugar Matters: Add it gradually, tasting as you go—the right balance is gently sweet, never dessert-like.
- Flour Thickness: Don’t overbrown the flour; you want a pale roux that thickens without adding a heavy flavor.
- Noodle Tradition: Small pasta shapes are classic, but rice is a great gluten-free option.
- Seasonal Freshness: In summer, use ripe garden tomatoes for unmatched flavor. In winter, canned tomatoes work just as well.
- Spices: A bay leaf is essential; cinnamon is optional but beloved in some family recipes
Why We Love It
For Hungarians, Tomato Soup isn’t just a dish—it’s a feeling. It’s the taste of after-school comfort, rainy weekend lunches, and the gentle bridge between generations cooking in the same kitchen. In its simplicity lies its magic: a meal that warms the heart and connects us to memories past and those yet to come.
Have you tried Hungarian paradicsomleves? What’s your family’s special touch? Share your stories and tips in the comments!
