Mexican tomato soup with cornmeal dumplings

Mexican tomato soup with cornmeal dumplings: an explosion of flavors and colors

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 4

Welcome to the world of culinary delights! Today, I will teach you how to prepare a Mexican tomato soup with cornmeal dumplings, a dish that blends tradition with innovation. This recipe is not only tasty but also a healthy and comforting option, perfect for any occasion. Tomato soup is a classic in many cultures' kitchens, and the addition of cornmeal dumplings gives it a unique and delicious touch.

Ingredients needed

For the soup:
- 500 ml homemade tomato broth (or canned, but preferably homemade for an authentic taste)
- 100 g canned corn kernels
- 1-2 liters vegetable broth (you can use cube broth, but fresh broth is ideal)
- 1 medium onion
- 2 tablespoons olive oil
- 2-3 dried chilies (or fresh, depending on your preference)
- 2 garlic cloves
- 6-8 sprigs of fresh oregano (or 2 tablespoons of dried oregano)
- Salt, to taste
- Fresh chopped parsley, for garnish

For the dumplings:
- 300 ml milk
- 100 g cornmeal
- 20 g butter
- 20 g grated cheese (or parmesan, for a more intense flavor)
- 1 egg
- Salt and pepper, to taste

A brief history

Tomato soup is a beloved dish in many corners of the world. Its origins are lost in the mists of time, being a dish that has evolved over the centuries. The addition of ingredients like corn kernels and chili transforms this soup into a vibrant dish with diverse influences, characteristic of a cuisine rich in flavors. Cornmeal dumplings, on the other hand, are a tradition in many cultures, adding texture and flavor.

Step by step - Preparing the soup

1. Preparing the corn kernels: Start by draining the canned corn. Rinse them under cold running water and let them drain in a colander. This step is important to remove excess salt and preservatives.

2. Boiling the milk: In a pot, add the milk and a pinch of salt. Put it on the heat and wait until it starts to boil. Then, reduce the heat and sprinkle in the cornmeal while continuously stirring with a whisk. This technique will prevent lumps from forming and ensure a smooth texture.

3. Preparing the dumplings: Continue stirring for about 10 minutes until the mixture thickens. Once you achieve a creamy consistency, remove the pot from the heat and add the butter. Stir until the butter melts and is fully incorporated. Let the mixture cool, stirring occasionally to prevent a crust from forming.

4. Adding the ingredients: When the cornmeal mixture is almost cool, add the egg, grated cheese, and freshly ground pepper. It is important to ensure that the mixture is not too hot when adding the egg to avoid cooking it.

5. Forming the dumplings: Wet your hands and, using a spoon, form round dumplings. Place them on a tray. This is a fun step, so feel free to get involved and enjoy the process!

Preparing the soup

6. Sautéing the vegetables: In a large pot, heat the olive oil and add the chopped onion. Sauté until translucent, then add the dried chilies (or fresh, if you prefer a bit of heat). Add the crushed garlic and let the flavors develop for a few minutes.

7. Adding the main ingredients: Add the well-drained corn kernels, then pour in the vegetable broth. Let it boil for about 20 minutes. This time will allow the flavors to meld and intensify.

8. Finalizing the soup: After the soup has boiled, add the tomato broth and bring to a boil. Add the chopped green garlic and stir. Finally, add the dumplings to the soup. They are done when they rise to the surface, indicating they have cooked enough and are fluffy.

9. Serving: Once the dumplings are ready, turn off the heat and sprinkle fresh chopped parsley on top. This will add a splash of freshness and color.

Serving suggestions and variations

This soup is delicious served hot, alongside a slice of toasted bread or flavored croutons. You can add a splash of sour cream or Greek yogurt for an extra creaminess.

For those who love spice, you can experiment with different types of chili or spices like cumin or smoked paprika to give your recipe a personal twist. Additionally, the dumplings can also be made with goat cheese or with herbs added to the cornmeal mixture.

Nutritional benefits

This Mexican tomato soup with cornmeal dumplings is not only delicious but also healthy. Tomatoes are rich in antioxidants like lycopene, which helps combat free radicals. Corn adds fiber and protein, while cornmeal provides complex carbohydrates essential for energy. The egg and cheese contribute to quality protein intake.

Frequently asked questions

Can I use whole cornmeal instead of regular cornmeal?
Yes, you can use whole cornmeal, but you may need to adjust the amount of milk since whole cornmeal can absorb more liquid.

What can I do if I don't have homemade tomato broth?
If you don't have tomato broth, you can use canned tomatoes or diluted tomato paste. Make sure to adjust the seasonings to achieve a balanced taste.

Can I prepare the soup in advance?
Yes, the soup can be prepared in advance, and the dumplings can be added just before serving. Make sure to reheat the soup slowly to avoid affecting the texture of the dumplings.

I invite you to try this recipe and enjoy its unique flavors. Bon appétit!

 Ingredients: for the soup: 500 ml homemade tomato broth, 100 g corn kernels, 1-2 l vegetable broth, 1 onion, 2 tablespoons oil, 2-3 dried chilies, 2 garlic cloves, 6-6 sprigs of fresh oregano, chopped parsley for the dumplings: 300 ml milk, 100 g cornmeal, 20 g butter, 20 g grated cheese, 1 egg, salt and pepper