Tomato soup with tapioca

Tomato Soup with Tapioca

If you are looking for a delicious soup recipe that combines the vibrant taste of tomatoes with the unique texture of tapioca, you have come to the right place. This tomato soup with tapioca is not only a healthy choice but also a comforting one, perfect for chilly days or simply for those moments when you want to indulge in a comforting dish.

Total preparation time: 50-60 minutes
Preparation time: 15-20 minutes
Cooking time: 30-40 minutes
Number of servings: 6-8 servings

History and context

Tomato soup has a rich history, being appreciated for centuries in various cultures. This recipe has evolved over time, with various ingredients giving it a distinctive taste. The addition of tapioca gives it a richer consistency, transforming a simple soup into a satisfying meal. Tapioca, derived from cassava, has long been used in various dishes around the world, being an excellent source of carbohydrates.

Necessary ingredients

To prepare this delicious soup, you will need the following ingredients:

- 2 kg of ripe tomatoes
- 4 medium onions
- 2-3 tablespoons of tomato paste
- 4 tablespoons of extra virgin olive oil
- 4 tablespoons of tapioca
- 1 teaspoon of dried basil
- 3 liters of water
- Salt and pepper, to taste
- Fresh basil leaves, for garnish

Useful tips about ingredients

- Tomatoes: Choose ripe summer tomatoes for an intense flavor. You can use roma or cherry tomatoes, which offer a sweet taste.
- Onion: White or yellow onions are ideal for adding sweetness to the soup. If you want a stronger flavor, you can opt for red onion.
- Tomato paste: If you have time, you can make the paste at home from fresh tomatoes for an even more authentic taste.
- Tapioca: Make sure to use pearl tapioca, which can be found in health food stores or supermarkets.
- Basil: Use fresh basil to enhance the soup's aroma at the end.

Cooking technique

1. Preparing the ingredients:
- Start by peeling the onions and cutting them into small cubes. Wash the tomatoes well, then cut them into quarters.

2. Sautéing the vegetables:
- In a large pot, add the olive oil and heat it over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes translucent and starts to caramelize. This will add a special flavor to your soup.

3. Cooking the tomatoes:
- Add the cut tomatoes to the pot along with the tomato paste. Stir well and let it boil for 15-20 minutes. The tomatoes will begin to break down, and their juice will combine with the onion.

4. Blending the soup:
- Once the tomatoes are cooked, use an immersion blender to blend everything until you achieve a smooth soup. If you don’t have an immersion blender, you can use a regular blender, but make sure to let the soup cool slightly before blending to avoid accidents.

5. Adding tapioca:
- Put the blended soup back on the heat and add the dried basil. Then, add the tapioca, stirring constantly to prevent it from sticking to the bottom of the pot. Cook over low heat, stirring, until the tapioca becomes transparent and the soup thickens, about 10-15 minutes.

6. Finalizing the soup:
- Taste the soup and adjust the salt and pepper to your liking. Turn off the heat and let it rest for a few minutes.

7. Serving:
- Serve the soup hot, garnished with fresh basil leaves on top. You can accompany it with crispy croutons or toasted bread for a perfect culinary experience.

Frequently asked questions

1. Can I use canned tomatoes?
- Yes! Canned tomatoes are an excellent alternative, especially out of season, but make sure to choose varieties without additives.

2. How can I make the soup spicier?
- Add a little freshly chopped chili pepper or chili flakes during the sautéing of the onions for a more intense flavor.

3. What other ingredients can I add?
- You can add vegetables like carrots or celery for extra texture and nutrition. Additionally, a splash of cream or yogurt when serving can provide a creamy note.

4. How can I store the soup?
- The soup can be stored in the refrigerator in an airtight container for 3-4 days. You can also freeze it for later use, but it is recommended not to add tapioca before freezing.

Nutritional benefits

This tomato soup with tapioca is not only delicious but also full of health benefits. Tomatoes are rich in lycopene, a powerful antioxidant that helps protect the body from free radicals and contributes to heart health. Onions are an excellent source of vitamins and minerals, having anti-inflammatory properties. Tapioca, on the other hand, is a source of healthy carbohydrates, providing long-term energy.

The perfect combination

For a complete meal, you can accompany this soup with a fresh vegetable salad or a sandwich with cheese, avocado, and tomatoes. Also, a refreshing fruit drink or a dry white wine pairs perfectly with the soup's flavors.

Personal notes

This tomato soup with tapioca is a recipe I often prepare on Sundays when I want to gather the family around the table. I love to surprise them with a topping of feta cheese or grated parmesan, which adds a savory flavor. Perhaps a drizzle of high-quality olive oil when serving will transform the soup into a gourmet experience.

Don't forget to enjoy every step of the cooking process! Cooking is not just about creating a delicious dish but also about connecting with the ingredients and exploring flavors. Try this recipe and let yourself be carried away by its tastes!

 Ingredients: 2 kg of ripe tomatoes, 4 onions, 2-3 tablespoons of broth, 4 tablespoons of olive oil, 4 tablespoons of tapioca, 1 teaspoon of dried basil, 3 liters of water