Preparation time: a few minutes
Cooking time: 35 minutes
 

Look at the instructions on the package of tapioca that you buy. Some tapioca requires overnight soaking in water.

1. Peel and finely chop the garlic and onion and sauté them in olive oil in a large pot. 
2. Purée the tomatoes finely and add to the pot. 
3. Add the water, tomato paste and seasonings. 
4. Bring to a boil, then sprinkle in the tapioca while stirring. 
5. Add a few fresh basil leaves and cook for 30 minutes over low heat (the tapioca will become transparent).
6. Meanwhile, slowly cook 2 thinly sliced onions in a big knob of butter until translucent. 
7. Sprinkle them with the sugar; allow to caramelize; set aside. 
8. Remove the soup from the heat, remove the basil and add a spoonful of balsamic vinegar. 
9. Serve hot, accompanied by the confit onions and diced peppers.