This Hungarian tomato soup made in my style, without onions but with drop noodles, is delicious, comforting and filling. It is a worthwhile option for those who love tomato soup because it is easy to make and cooks quickly.
We find many recipes for tomato soups in the universal kitchen, from those consumed cold, such as gazpacho in Spain, to hot ones. The hot ones can be cooked with vegetables or meat, from baked tomatoes or tomato concentrate, cream soups containing pasta, and I can continue the list.
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This easy tomato soup recipe I will make today is simple, contains only a few ingredients and is ready in just twenty minutes.
Ingredients
Cooking your delicious Hungarian Tomato Soup starts with selecting the right ingredients that contribute to its rich flavour and comforting texture. Here's what you'll need to create this hearty and authentic dish:
- 500 ml Tomato passata: The smooth, concentrated tomato base for your soup.
- 2 tablespoon Tomato paste: Adds a deeper, more intense tomato flavour.
- 700 ml Water: Used to thin the soup to your desired consistency.
- 2 teaspoon Sea salt: To season the soup and enhance all the flavours.
- 1 tablespoon Sugar: A touch of sugar helps balance the acidity of the tomatoes for a more harmonious taste.
- 1 teaspoon Vegetable mix for soups: Adds an extra layer of savoury flavour to the broth.
- Sour cream: A classic Hungarian topping, adding a cool, creamy tang when served.
- Chopped chives: An optional fresh herb garnish for a hint of oniony flavour and colour.
For the roux we need:
- 2 tablespoon Sunflower oil: For creating the roux and sautéing.
- 1.5 tablespoon Wheat flour: Essential for making the roux that thickens your soup, giving it a smooth texture.
For poured noodles:
- One Egg: A key ingredient for preparing the traditional "poured noodles" that make your soup unique and filling.
- 2 tablespoon Wheat flour: Combined with the egg to create the batter for the poured noodles.
- 1 tablespoon Water: Used to achieve the right consistency for your noodle batter.
How to Make the Hungarian Tomato Soup?
Ready to bring this comforting Hungarian Tomato Soup to life in your own kitchen? The process is wonderfully straightforward, transforming simple ingredients into a deeply flavourful and satisfying meal. To guide you every step of the way, we've prepared a comprehensive video tutorial. You can watch the full recipe demonstration right here:
Follow along with the written instructions below for a perfect pot of homemade Hungarian Tomato Soup!
To make this tomato soup, I will go through the following steps: I will first make a roux; over this, I will put the soup ingredients and the water that I bring to the boiling temperature and in which I will pour drop noodles.
Make a Roux
I heat two tablespoons of sunflower oil in a pot and fry a tablespoon and a half of flour. Continuously mix with a wooden spoon until the flour dissolves in oil and forms a paste, taking care not to burn or take on colour.
In this recipe, I want the roux to remain white; I don't want the taste to dominate in the soup.
Over the roux, add the tomato paste and puree, stirring to blend the ingredients.
Boil the Soup
Pour the 700 ml of water to dilute the soup, and season with two teaspoons of sea salt, a tablespoon of sugar for a sweeter taste and a teaspoon of a vegetable mix for soups.
Boil the soup for about 3-4 minutes, during which time we make the poured noodles.
Make the Poured Noodles
Poured noodles are thin batter made of eggs and flour with a bit of water, which we will slowly pour into the tomato soup. I will mix one egg with two tablespoons of flour in a bowl until I get a homogeneous paste.
I added a tablespoon of water to the composition so that this composition was more fluid than I could pour into the soup in a thin thread.
Finishing the Soup
Reduce the temperature so the soup boils slightly over low heat, and slowly pour the whole batter, stirring lightly.
Let it boil for another 3-4 minutes, during which time the batter will cook and increase in volume, taking irregular shapes and forming small noodles.
I invite you to try and taste this is my Hungarian tomato soup recipe in the simplest version because it is delicious.
Variations
While your Hungarian Tomato Soup is truly delicious as is, there are always wonderful ways to customize it and explore new dimensions of flavour and texture. If you're looking to enhance the vegetable content and add even more depth to your bowl, here are some fantastic "vegetable boost" variations you could try.
- Finely Diced Vegetables: For added texture and nutrients, you could sauté finely diced carrots, celery, or bell peppers (red or green) along with the onion at the beginning, before adding the tomato passata. Cook them until they're tender-crisp.
- Roasted Vegetables (Pre-Soup): For a deeper, sweeter flavour, consider roasting your tomato passata, tomato paste, and perhaps some chopped onions or bell peppers in the oven with a drizzle of sunflower oil before adding them to the pot. This caramelizes their natural sugars, intensifying their taste.
- Leafy Greens: Stir in a handful of fresh spinach or finely chopped kale during the last few minutes of cooking until they wilt. This is an easy way to add an extra boost of greens and nutrients.
Serving the Soup
I recommend serving hot tomato soup with a tablespoon of sour cream and possibly chopped chives on top. It gives it an extra flavour. Usually, children prefer the sweeter version, and then you can add another tablespoon of sugar. You will see that they will be delighted.
How to Store
Proper storage is key to enjoying your homemade tomato soup for days to come, and even longer if you choose to freeze it!
Before storing, always allow your soup to cool down completely to room temperature. This is crucial for food safety and prevents it from raising the temperature of your fridge or freezer, which can affect other stored items. You can speed up this process by dividing the soup into smaller containers.
Transfer the cooled soup to clean, airtight containers. Glass or high-quality plastic containers work best.
Stored properly in the refrigerator (at 40°F/4°C or below), homemade tomato soup typically stays fresh for 3 to 4 days. Always use your senses: if it smells off, looks discoloured, or has a strange texture, it's best to discard it.
For freezing, use freezer-safe containers, heavy-duty freezer bags, or even wide-mouth canning jars (leaving headspace for expansion). Tomato soup freezes exceptionally well! It can be stored in the freezer (at 0°F/-18°C or below) for up to 3 months. While it might technically be safe longer, the quality (flavour and texture) is best within this timeframe.
Try my Hungarian tomato soup recipe; you will see that it is delicious, and I recommend you choose other soup recipes from our blog, such as:
- Tripe Soup Recipe
- Best Mushroom Soup Recipe
- Semolina Dumplings Soup
- Creamy Chicken Soup With Vegetables
- Hungarian Green Bean Soup Recipe
- Romanian Meatball Soup
We hope you love this Hungarian Tomato Soup as much as we do! You'll find countless other delicious recipe ideas right here on our blog, and we'd love for you to follow us on Facebook, Instagram, YouTube, and Pinterest to stay updated with all our latest creations. Happy cooking!
Related
Looking for other delicious Hungarian recipes? Try these:
Hungarian Tomato Soup
Equipment
- 1 Soup Pot
- 1 bowl
Ingredients
From Soup
- 500 ml tomato passata
- 2 tablespoon tomato pasta
- 700 ml water
- 2 tablespoon sunflower oil
- 1.5 tablespoon wheat flour
- 2 teaspoon sea salt
- 1 tablespoon sugar
- 1 teaspoon vegetable mix for soups
From Noodles
- 1 piece egg
- 2 tablespoon wheat flour
- 1 tablespoon water
Instructions
- Heat two tablespoons of sunflower oil and add one tablespoon and a half of flour. Continuously mix with a wooden spoon until the flour dissolves in oil and forms a paste.2 tablespoon sunflower oil, 1.5 tablespoon wheat flour
- Over the roux, add the tomato paste and puree, stirring to blend the ingredients.500 ml tomato passata, 2 tablespoon tomato pasta
- Pour the water to dilute the soup, and season with sea salt, sugar for a sweeter taste and vegetable mix for soups.700 ml water, 2 teaspoon sea salt, 1 tablespoon sugar, 1 teaspoon vegetable mix for soups
- Boil the soup for about 3-4 minutes, during which time we make the poured noodles.
- Mix in a bowl the egg with the wheat flour until you get a homogeneous paste. Add a tablespoon of water to the composition so become more fluid.1 piece egg, 2 tablespoon wheat flour, 1 tablespoon water
- Reduce the temperature so that the soup boils slightly over low heat and slowly pour the whole batter, stirring lightly.
- Let it boil for another 3-4 minutes, during which time the batter will cook and increase in volume.
- Serve the tomato soup hot, with a tablespoon of sour cream and possibly chopped chives on top.
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