Tomato Soup with Big Pearl Tapioca and Confit Onion Recipe
Tomato Soup with Big Pearl Tapioca and Confit Onion
Total time: 30 to 60 minutes

Preparation time: a few minutes
Cooking time: 35 minutes

Difficulty: Easy
Chef's Note

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


For 4 servings

- 3 cloves of garlic
- 1 onion
- olive oil
- 750 g (1 1/2 lb.) tomatoes, seeded
- 1.3 liters (6 cups) water
- 1 tbsp. tomato paste
- 60 g (2 oz.) big pearl tapioca
- a few fresh basil leaves
- 1 tbsp. balsamic vinegar
- salt and pepper

- 2 onions, thinly sliced
- a big knob of butter
- 1 tbsp. powdered sugar
- 1 red pepper, coarsely chopped
  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.
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Photo and collaboration : Tipiak, tapioca importer since 1830.

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