Mexican Tomato Soup with Corn Dumplings Recipe
This is a warming tomato soup with soft yet springy dumplings made from corn flour, inspired by home cooking from central Mexico. It’s a bit like a cross between classic tomato soup with noodles and Mexican tortilla soup, only instead of tortilla strips you get little dumplings. Perfect for a cooler evening when you want something simple, but a bit different from the usual.
This soup combines the familiar comfort of tomato soup with the texture and flavor of Mexican-style corn dumplings. The dumplings cook directly in the broth, soaking up the spices and tomato richness, while the corn and chili add sweetness and gentle heat. It’s simple to make, but feels like something new and a bit exotic without requiring hard-to-find ingredients.
Chef's tips
Use good-quality canned tomatoes or ripe fresh tomatoes when in season – the flavor of the soup depends heavily on them. Don’t skip sautéing the onion and toasting the spices briefly in oil; this step builds depth and a subtle smokiness. When forming the dumplings, keep the batter on the thicker side so they hold their shape, and make sure the soup is only gently simmering, not boiling hard, so the dumplings don’t fall apart.
How to serve
Serve the soup as a main course in deep bowls, with extra cilantro, lime wedges for squeezing, and a drizzle of good olive oil or chili oil if you like it spicier. It pairs nicely with warm tortillas, crusty bread, or a simple green salad with lime dressing. For a heartier meal, add toppings like sliced avocado, a spoonful of yogurt or sour cream, or grated cheese.
Ingredients
- tomatoes canned - 800 g
- vegetable stock - 1 l
- onion - 1 piece
- garlic - 3 cloves
- oil - 2 tablespoons
- corn canned, drained - 150 g
- corn flour - 120 g
- egg - 1 piece
- milk - 80 ml
- baking powder - 0.5 teaspoons
- chili pepper fresh - 1 piece
- cumin ground - 0.5 teaspoons
- cilantro fresh, chopped - 2 tablespoons
- salt
- black pepper freshly ground
Preparation
- Peel the onion and cut it into a small dice. Peel and finely chop the garlic. Slice the chili pepper lengthwise, remove the seeds (if you want a milder soup), and finely chop it.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes, stirring often, until it softens and turns slightly translucent but does not brown.
- Add the garlic, chili, and cumin and cook for about 1 more minute, until the spices become fragrant.
- Pour in the canned tomatoes and the stock. Bring to a boil, then reduce the heat and simmer gently for 15 minutes so the flavors can meld.
- After this time, blend the soup directly in the pot with an immersion blender until smooth (be careful of splattering; pulse the blender). Season to taste with salt and pepper.
- Drain and rinse the corn, add it to the soup, and simmer over low heat for another 5 minutes.
- In a bowl, mix the corn flour, baking powder, and a pinch of salt. Add the egg and milk and stir with a spoon until you get a thick but pourable batter – it should have the consistency of thick cream. If it’s too thick, add 1–2 tablespoons of milk.
- Keep the soup at a very gentle simmer. Using two teaspoons, scoop up small portions of the batter and slide them into the pot, forming small dumplings about the size of a hazelnut.
- Cook the dumplings in the soup over low heat for 5–7 minutes. They are done when they float to the surface and feel springy when you press them lightly with a spoon.
- Finally, stir in the chopped fresh cilantro and serve immediately.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku. Przy podgrzewaniu rób to na małym ogniu, aby kluseczki się nie rozpadły. Do mrożenia najlepiej odłożyć część zupy bez kluseczek i dorobić je świeże po rozmrożeniu.
