Tomato soup with tapioca

Name: Tomato soup with tapioca - Romina L.
Ingredients: 2kg of ripe tomatoes; 4 onions; 2 tablespoons of broth; 4 tablespoons of olive oil; 4 tablespoons of tapioca; 1/2 tablespoon of dried basil; 3 liters of water; 1 root of galangal; special for soups

Children - Tomato soup with tapioca by Romina L. - Recipia

I first made this soup when my niece Eva started refusing vegetables. I noticed she didn’t say no to tomatoes, so I tried various options. Tapioca was a curious choice, but it turned out that its texture makes it very suitable for kids. Since then, I cook it quite often, especially when we crave something light and filling. Quick Info Total time: about 40 minutes Preparation time: 10 minutes (peeling and chopping) Cooking time: 30 minutes Servings: 8-10 (makes quite a lot; you can also make half) Difficulty: easy Recipe type: soup, ideal for kids and anyone looking for something light Ingredients 2 kg ripe tomatoes 4 onions 2 tablespoons tomato paste 4 tablespoons olive oil 4 tablespoons tapioca 1/2 tablespoon dried basil 3 liters water 1 galangal root (for soups) salt (to taste) Instructions 1. Peel the tomatoes and onions and chop them into suitable pieces. For the tomatoes, I briefly blanch them to make peeling easier, then I chop them. I chop the onion fairly coarsely since it will be blended at the end anyway. 2. In a large pot, heat the olive oil, then add the onions and tomatoes. I don’t brown them; I just let them soften a bit. I add a few tablespoons of water to prevent sticking. 3. Once the vegetables have released their juices, I add the rest of the water, the whole galangal (I don’t chop it), the tomato paste, and a little salt. 4. Let it simmer for 20 minutes from the moment it starts to boil. Occasionally, I stir and check if the vegetables are soft. 5. After the 20 minutes are up, I remove the galangal root with a spoon and discard it. I use an immersion blender directly in the pot to puree everything until it becomes a creamy soup without large chunks. 6. I put the pot back on low heat, and when it starts to simmer gently, I add the tapioca and basil. I stir constantly because the tapioca tends to settle at the bottom and stick if not mixed well. 7. When the soup has thickened and the tapioca is translucent (I check the texture after a few minutes), I turn off the heat. I taste for salt and add more if needed. 8. I serve it immediately or let it cool a bit, depending on who will be eating it. Why I make this recipe often Because it’s easy to make with simple ingredients, and tapioca gives an interesting texture without being hard to digest, especially for kids. The soup yields quite a lot and can be shared or stored in the fridge. It’s perfect when I have good tomatoes or want something meat-free but still filling. Tips and Variations Tips The tomatoes should be as ripe and juicy as possible. If they aren’t very flavorful, I add an extra tablespoon of tomato paste. Galangal adds a slightly spicy and exotic note, but you don’t have to eat it – just boil it and then remove it. Tapioca shouldn’t be added at the start because it tends to thicken too much if boiled for too long. Stir frequently after adding the tapioca, even after turning off the heat, until it starts to cool down a bit. Substitutions If you can’t find galangal, the soup can be made without it. The flavor won’t be the same, but it will still be tasty. Olive oil can be replaced with sunflower oil if necessary. The tomato paste can be omitted or replaced with tomato puree, but the amount may vary depending on how concentrated the tomatoes are. Variations For a thicker soup, you can add an extra tablespoon of tapioca. If you prefer a fresher flavor, you can add fresh basil when serving. Anyone who wants a smoother soup can strain everything after blending, but I like it with the pulp included. Serving Ideas I serve it plain, with a little basil on top. It also goes well with croutons or fresh bread if you want something more substantial. Chilled, on very hot days, it can be served as a refreshing soup. Frequently Asked Questions Can the soup be made without tapioca? Yes, but the texture will be more liquid and lack that characteristic gelatinous quality. If you want, you can add rice or small pasta, but it won’t be the same. Can I replace galangal with ginger? I don’t recommend it, as the flavor is different and the soup may become too spicy. If you don’t have galangal, just omit it. How long does tapioca take to cook? After I add it to the soup, it becomes translucent and thickens the soup in a few minutes. It usually takes about 5-10 minutes. Can the soup be frozen? I don’t really recommend freezing it because tapioca changes texture and becomes gummy when thawed. Can I use canned tomatoes? Yes, if you don’t have fresh tomatoes, but the taste will differ. Ideally, use ripe, fresh tomatoes, especially in summer. Nutritional Values Estimate for a medium serving (about 350 ml): Calories: approximately 90-110 kcal Carbohydrates: 18-20 g (tapioca and tomatoes) Protein: 2-3 g Fat: 2-3 g (from oil) Fiber: 2-3 g These are approximate values and can vary depending on the size of the tomatoes or the thickness of the soup. It is gluten-free and dairy-free, making it suitable for many diets. Storage and Reheating The soup can be stored in the fridge for 2-3 days in sealed containers. When reheating, add a little water if it has thickened too much. I don’t recommend freezing due to the tapioca, as the texture deteriorates. It’s best consumed fresh or within a few days.

Tomato soup with tapioca

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