Sopa de Tomates con Platanos

Sopa de Tomates con Platanos Recipe from Ecuador

Region / culture: Ecuador | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Sopa de Tomates con Platanos is a delicious and comforting soup that combines the flavors of ripe tomatoes, sweet bananas, and aromatic spices. This unique soup is a popular dish in many Latin American countries and is perfect for a cozy meal on a chilly day.

History

This recipe has its roots in traditional Latin American cuisine, where the combination of tomatoes and bananas is a classic flavor pairing. The addition of coconut and spices adds a depth of flavor that makes this soup truly special.

Ingredients

8 medium tomatoes, peeled and chopped
4 bananas
2 cups chicken stock
2 tbsp cornstarch
0.5 tsp salt
0.25 cup half and half
2 tbsp vegetable oil
0.13 tsp white pepper
2 onions, finely chopped
2 tbsp grated coconut

How to prepare

In a large saucepan, combine tomatoes, stock, and salt.
Bring the mixture to a boil, then cover and simmer over low heat until the tomatoes are soft.
Heat oil in a saucepan.
Add onions and sauté until transparent.
Peel and slice bananas.
Add banana slices to the sautéed onions.
Continue sautéing and slightly crushing the banana slices.
Strain the tomato pulp through a strainer, or puree it in a blender or food processor.
Stir the puree into the onion mixture.
In a bowl, combine cornstarch and half and half.
Stir in about 0.25 cup of hot tomato soup into the cornstarch mixture.
Stir the cornstarch mixture into the remaining soup.
Stir constantly over low heat until the soup thickens slightly.
Season with white pepper.
Pour the soup into a tureen or serve it in individual bowls.

Variations

Add a pinch of cinnamon or nutmeg for a warm and spicy flavor.
Substitute vegetable stock for the chicken stock to make this soup vegetarian.
Add a splash of coconut milk for a richer and creamier soup.

Cooking Tips & Tricks

Make sure to use ripe tomatoes for the best flavor in this soup.

- Be sure to simmer the tomatoes until they are soft to ensure a smooth and creamy texture.

- Sautéing the onions and bananas together helps to caramelize the sugars in the fruit and adds a rich flavor to the soup.

- Thickening the soup with a cornstarch and half and half mixture gives it a creamy consistency without the need for heavy cream.

Serving Suggestions

Serve this soup with a side of crusty bread or a simple green salad for a complete meal. Garnish with a sprinkle of grated coconut and a drizzle of olive oil for an extra touch of flavor.

Cooking Techniques

Simmer the tomatoes until they are soft to ensure a smooth texture.

- Sauté the onions and bananas until caramelized for a rich flavor.

- Thicken the soup with a cornstarch and half and half mixture for a creamy consistency.

Ingredient Substitutions

Use canned tomatoes if fresh tomatoes are not available.

- Substitute plantains for bananas for a slightly different flavor.

- Use coconut milk instead of grated coconut for a richer soup.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve this soup in individual bowls garnished with a sprinkle of grated coconut and a drizzle of olive oil. Add a sprig of fresh cilantro or parsley for a pop of color.

Pairing Recommendations

Pair this soup with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the flavors of the tomatoes and bananas.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin the soup.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 28g per serving

Fats

Total Fat: 7g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Vitamin A: 20% of daily value per serving

Iron: 6% of daily value per serving

Alergens

Contains: Coconut

Summary

This soup is a good source of vitamin C, vitamin A, and iron. It is relatively low in calories and provides a good balance of carbohydrates, fats, and proteins.

Summary

Sopa de Tomates con Platanos is a flavorful and comforting soup that combines the sweetness of ripe tomatoes and bananas with aromatic spices and coconut. This unique dish is a perfect way to warm up on a chilly day and is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I first learned how to make Sopa de Tomates con Platanos. I remember it like it was yesterday.

I was visiting my aunt in a small village in the countryside. She was known for her delicious cooking, and I was always eager to learn new recipes from her. One day, as I was helping her in the kitchen, she pulled out a tattered old cookbook from a dusty shelf. "This is a recipe that has been in our family for generations," she told me with a twinkle in her eye.

The recipe for Sopa de Tomates con Platanos was written in faded ink on yellowed paper. It called for ripe tomatoes, plantains, onions, garlic, and a variety of spices. As my aunt walked me through the steps of preparing the soup, I was mesmerized by the way she chopped, stirred, and seasoned each ingredient with such care and precision.

The aroma that filled the kitchen as the soup simmered on the stove was intoxicating. I couldn't wait to taste the finished dish, and when my aunt ladled a steaming bowl of Sopa de Tomates con Platanos into my hands, I knew I had discovered a new favorite recipe.

Over the years, I have made this soup countless times, each time tweaking the recipe to suit my own tastes. I have added a pinch of cayenne pepper for a bit of heat, and sometimes I throw in a handful of fresh herbs from my garden. But no matter how I make it, the flavors of the ripe tomatoes and sweet plantains always bring me back to that day in my aunt's kitchen.

As I grew older and started my own family, I passed down the recipe for Sopa de Tomates con Platanos to my children. They loved the soup just as much as I did, and it became a staple in our household. I would often make a big pot of it on chilly winter evenings, when the warmth of the soup was a comfort to us all.

One summer, when my children were grown and had families of their own, we decided to have a family reunion at my house. I knew that I had to make a big batch of Sopa de Tomates con Platanos to share with everyone. As I stirred the soup in a huge pot on the stove, I couldn't help but feel a sense of nostalgia for all the times I had made this dish over the years.

When my family arrived, the house was filled with laughter and chatter as we caught up on each other's lives. I served the soup in large bowls, garnished with a sprinkle of fresh cilantro and a dollop of sour cream. As my family took their first bites, their faces lit up with delight.

"This is just like grandma used to make," my daughter said with a smile as she savored the soup.

I felt a swell of pride knowing that I had passed down this cherished recipe to the next generation. As we sat around the table, sharing stories and enjoying each other's company, I knew that the recipe for Sopa de Tomates con Platanos would continue to bring my family together for years to come.

And so, as I look back on the many years that I have been making this soup, I am grateful for the memories and traditions that it has created. The recipe may have come from my aunt's old cookbook, but it has become a part of my own culinary repertoire, a reminder of the love and joy that food can bring to those we care about.