Description
Mexican Tomato Soup with Corn Dumplings is a hearty, comforting soups, with a rich tomato base and homemade corn dumplings that float perfectly in the soup. It’s a perfect combination of savory, spicy, and comforting — ideal for any time of the year.
Ingredients
- For the Soup:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped (for garnish)
- For the Corn Dumplings:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup fresh corn kernels (optional, for texture)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon lime juice
Instructions
- For the soup: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
- Add crushed tomatoes, vegetable broth, cumin, chili powder, paprika, and cayenne pepper (if using). Stir well and bring the soup to a simmer. Cook for 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- For the corn dumplings: In a medium bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, egg, corn kernels, cilantro, and lime juice.
- Stir the wet ingredients into the dry ingredients to form a thick batter. If the batter is too thick, add a little more milk to reach the desired consistency.
- Once the soup is simmering, drop spoonfuls of the dumpling batter into the soup. Cover the pot and let the dumplings cook for 10-12 minutes, or until they’re firm and cooked through.
- Once the dumplings are ready, garnish the soup with fresh cilantro and serve hot.
Notes
- If you prefer a spicier soup, add some chopped jalapeños to the onion and garlic while sautéing.
- For a richer flavor, you can add a splash of cream or coconut milk to the soup.
- Make this soup ahead of time and reheat — the flavors will deepen as it sits!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
