Some dishes are more than just meals—they’re a celebration of culture, comfort, and the joy of bringing people together around the table. Easy Icelandic Pylsa Tomato Soup is one such dish. This hearty and flavorful soup combines the rich, tangy taste of tomatoes with the smoky, savory goodness of Icelandic pylsa (hot dogs), creating a dish that’s perfect for chilly days, family dinners, or any occasion that calls for a warm, satisfying meal. Imagine a bowl of velvety tomato soup, studded with slices of tender pylsa, and garnished with fresh herbs. It’s a dish that feels like a cozy embrace, whether you’re serving it for a weeknight dinner or a festive gathering.

The first time I made this soup, it was during a cold winter evening. I wanted something quick yet comforting, and this recipe caught my eye. As the soup simmered on the stove, the aroma of tomatoes, herbs, and smoky pylsa filled the kitchen, and my family couldn’t stop asking, “What’s cooking? It smells amazing!” When I finally served the soup, everyone gathered around the table, eager to dig in. “This tastes incredible!” my son said, reaching for a second helping. Since then, Easy Icelandic Pylsa Tomato Soup has become a cherished recipe in my household.

The first time I served this soup to friends, it was at a casual get-together. One of my friends, who’s known for her love of gourmet soups, had brought her famous lobster bisque, and I was a little nervous to present my humble tomato soup. But as soon as I placed the pot on the table, the rich, inviting aroma started drawing everyone in. “What’s in this?” a friend asked, eyeing the soup curiously. “A little bit of Icelandic comfort,” I replied, smiling. When everyone took their first spoonful, the room went quiet. Then came the murmurs of approval. “This is so good!” someone said, reaching for another bowl. Even my gourmet-loving friend nodded in approval. “You’ve got to give me this recipe,” she said with a smile. That day, Easy Icelandic Pylsa Tomato Soup became a favorite among my friends, and it’s been a staple at every gathering since.

Why This Easy Icelandic Pylsa Tomato Soup?

Selling Points:

• Comforting and Flavorful: The combination of tangy tomatoes and smoky pylsa creates a soup that’s both hearty and satisfying.
• Simple Ingredients: Made with pantry staples and easy-to-find ingredients, this recipe is perfect for home cooks of all levels.
• Quick and Easy: Ready in under an hour, this soup is ideal for busy weeknights or last-minute meals.
• Customizable: Add your favorite herbs, spices, or vegetables to make it your own.

What You Need for Easy Icelandic Pylsa Tomato Soup

Ingredients:

• 2 tbsp olive oil or butter
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 4 Icelandic pylsa (hot dogs), sliced into rounds
• 2 cans (14 oz each) crushed tomatoes
• 4 cups chicken or vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional, for added richness)
• Fresh parsley or dill, chopped (for garnish)

How to Make Easy Icelandic Pylsa Tomato Soup

1. Sauté the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Brown the Pylsa: Add the sliced pylsa to the pot and cook until lightly browned, about 3-4 minutes.
3. Add Tomatoes and Broth: Stir in the crushed tomatoes, chicken or vegetable broth, smoked paprika, dried thyme, and bay leaf. Season with salt and pepper to taste.
4. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
5. Add Cream (Optional): If using, stir in the heavy cream and let the soup simmer for another 5 minutes.
6. Serve: Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley or dill and serve with crusty bread or crackers.

Tips for the Perfect Soup

• Quality Ingredients: Use high-quality canned tomatoes and broth for the best flavor.
• Brown the Pylsa: Take the time to brown the pylsa slices—it adds depth of flavor to the soup.
• Adjust Consistency: For a thicker soup, blend a portion of it with an immersion blender. For a thinner soup, add more broth.
• Make Ahead: The flavors deepen if made a day in advance. Reheat gently before serving.

Substitutions and Variations

• Gluten-Free: Use gluten-free broth and ensure the pylsa is gluten-free.
• Vegetarian Option: Substitute the pylsa with smoked tofu or omit it entirely. Use vegetable broth.
• Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
• Extra Veggies: Add carrots, celery, or bell peppers for added nutrition.

Make a Healthier Version

• Low-Sodium Broth: Use low-sodium broth to control salt intake.
• Skip the Cream: Omit the heavy cream for a lighter version.
• Leaner Protein: Use turkey or chicken sausage instead of pylsa.
• Add Greens: Stir in spinach or kale for added vitamins.

Closing for Easy Icelandic Pylsa Tomato Soup
This Easy Icelandic Pylsa Tomato Soup is more than just a meal—it’s a celebration of flavor, comfort, and the joy of sharing something special with loved ones. Whether you’re serving it for a family dinner or a casual gathering, this soup is sure to impress. Don’t forget to let us know how your soup turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy cooking!

Frequently Asked Questions for Easy Icelandic Pylsa Tomato Soup

Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance and reheat gently before serving.

Can I freeze this soup?
Absolutely! Freeze the soup in an airtight container for up to 3 months.

Can I use a different type of sausage?
Yes, try using bratwurst, kielbasa, or any smoked sausage for a variation.

Can I make this gluten-free?
Yes, use gluten-free broth and ensure the pylsa is gluten-free.

Can I add other flavors?
Yes, try adding garlic, thyme, or rosemary to the soup.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I make this in a slow cooker?
Yes, brown the pylsa first, then cook on low for 4-6 hours in the slow cooker.

What’s the best way to serve this soup?
Serve with crusty bread, crackers, or a side salad for a complete meal.

Can I make this vegan?
Yes, use plant-based sausage and vegetable broth for a meat-free version.

This Easy Icelandic Pylsa Tomato Soup is a testament to the magic of simple, wholesome ingredients coming together to create something truly special. Whether you’re a seasoned cook or just starting out, this recipe is a must-try. So, gather your ingredients, heat up your pot, and get ready to enjoy a dish that’s sure to become a family favorite. Happy cooking!

Easy Icelandic Pylsa Tomato Soup

Recipe by Aisha DevCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 tbsp olive oil or butter

• 1 large onion, finely chopped

• 2 garlic cloves, minced

• 4 Icelandic pylsa (hot dogs), sliced into rounds

• 2 cans (14 oz each) crushed tomatoes

• 4 cups chicken or vegetable broth

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 1 bay leaf

• Salt and pepper, to taste

• 1/2 cup heavy cream (optional, for added richness)

• Fresh parsley or dill, chopped (for garnish)

Directions

• auté the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
• Brown the Pylsa: Add the sliced pylsa to the pot and cook until lightly browned, about 3-4 minutes.
• Add Tomatoes and Broth: Stir in the crushed tomatoes, chicken or vegetable broth, smoked paprika, dried thyme, and bay leaf. Season with salt and pepper to taste.
• Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
• Add Cream (Optional): If using, stir in the heavy cream and let the soup simmer for another 5 minutes.
• Serve: Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley or dill and serve with crusty bread or crackers.