tomato soup with tapioca


Tapioca is derived from the cassava root and is used in recipes worldwide. This is probably the only recipe where I used tapioca, a reminder of the soups my mother used to make with it. The tapioca pearls are white in the package, but become transparent little balls when cooked. As far as I can tell, they have no flavor at all.

This soup will fill you up. The tapioca thickens the soup a lot, especially if you let it sit overnight.  After 2 nights, this soup was solid and I could cut it with a knife.


This is what you need for 4 servings:

  • 2 lbs. tomatoes, peeled, cored, crushed
    OR use a 24-oz. can of pureed / diced tomatoes
  • 3 potatoes, peeled, cubed
  • 1 lb. green beans, cleaned, cut
  • ΒΌ cup small tapioca pearls
  • S&P
Pic1: tomato soup with tapioca



Pic2: tomato soup with tapioca,
Pic3: vegetables,
Pic4: cream