Mexican tomato soup

Mexican Tomato Soup with Cornmeal Dumplings

Looking for a dish that weaves together the vibrant flavors of Mexico with the comfort of a warm, hearty meal? This Mexican tomato soup with cornmeal dumplings is the perfect choice! Here’s how to prepare it step by step, so you can enjoy a delicious result that will bring a touch of sunshine to every bowl.

Total preparation time: 60 minutes
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 4-6

Necessary Ingredients

For the soup:
- 2 liters of water
- 1 large onion
- 1 Knorr vegetable bouillon cube
- 400 g tomato pulp (fresh or canned)
- 200 g canned corn
- 2 cloves of garlic
- 1 small chili pepper (or chili flakes, to taste)
- 1 teaspoon of oregano
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish

For the cornmeal dumplings:
- 100 g fine cornmeal
- 300 ml milk
- 20 g grated Parmesan cheese (optional, for extra flavor)
- 10 g butter
- 1 egg
- Salt and pepper, to taste

Preparing the Soup

1. Boil the water: Start by filling a large pot with 2 liters of water and place it over medium heat, allowing it to reach a boil.

2. Prepare the vegetables: While the water is boiling, peel the onion and cut it into rings or cubes, depending on your preference. Finely chop the garlic cloves, ensuring their strong aroma will blend perfectly with the other ingredients.

3. Sauté the vegetables: In a skillet, add 2-3 tablespoons of oil and let it heat over medium heat. Add the onion, garlic, corn, and finely chopped chili pepper. Sauté the mixture for about 2 minutes, until the onion becomes slightly translucent.

4. Add the tomato pulp: Incorporate the tomato pulp and oregano into the skillet, stirring well to combine the flavors. Let this mixture simmer for 5 minutes to intensify the taste.

5. Boil the soup: Transfer the tomato and vegetable mixture into the pot of boiling water, adding the Knorr bouillon cube. Cover the pot with a lid and let the soup simmer over medium heat for 20-30 minutes. Check periodically and stir to ensure even cooking. Taste and season with salt and pepper as desired.

Preparing the Cornmeal Dumplings

1. Boil the milk: In a small saucepan, bring 300 ml of milk to a boil, adding a pinch of salt. Once the milk starts to boil, reduce the heat to low.

2. Add the cornmeal: While continuously whisking, sprinkle in the cornmeal. Keep stirring until the mixture thickens and pulls away from the sides of the saucepan.

3. Incorporate the butter: Once the cornmeal is ready, remove the saucepan from heat and add the butter. Stir well until the butter completely melts and integrates into the mixture.

4. Add the other ingredients: Allow the polenta to cool to room temperature, stirring occasionally. Once cooled, add the egg, grated Parmesan, salt, and pepper, mixing well until you obtain a homogeneous and thick mixture.

5. Form the dumplings: With wet hands, shape the mixture into dumplings the size of quail eggs. Ensure they are compact so they don’t disintegrate during cooking.

Finalizing the Dish

1. Add the dumplings to the soup: After the soup has simmered for 20-30 minutes, carefully add the dumplings. Cook them until they rise to the surface, indicating they are done (about 5-7 minutes).

2. Garnish: Finally, add the chopped parsley and an extra sprinkle of oregano to enhance the flavor.

3. Serve: Serve the soup hot in deep bowls, and enjoy a comforting meal! You can accompany it with a slice of toasted bread or a squeeze of lime for an extra touch of freshness.

Helpful Tips

- You can customize the soup by adding extra vegetables, such as carrots or celery, to boost its nutrient content.
- If you enjoy bolder flavors, experiment with different types of peppers (e.g., jalapeño) or fresh herbs like cilantro.
- The cornmeal dumplings can be replaced with mini flour dumplings or small pasta for a quicker option.

Nutritional Information

This soup is rich in vitamins and minerals due to the tomatoes and vegetables. The corn provides a good source of carbohydrates, while the cornmeal adds fiber, making this recipe a healthy and satisfying choice. Each serving has approximately 300-350 calories, depending on the amount of butter and cheese added.

Frequently Asked Questions

- Can I use fresh tomatoes instead of canned? Absolutely! Fresh tomatoes will bring a more vibrant flavor, but be sure to peel and dice them before adding them to the soup.
- How can I store the soup? You can keep the soup in the refrigerator for 2-3 days. Reheat it over low heat, adding a little water to regain its original texture.
- Can the soup be frozen? Yes, but it’s better to freeze the soup without the dumplings, as they can become mushy. Add the dumplings fresh after thawing.

This Mexican tomato soup with cornmeal dumplings will surely become a favorite in your kitchen. The intense flavors and pleasant texture will delight your taste buds, and making it will bring a touch of joy to your day. Enjoy!

 Ingredients: 2 l of water, 1 onion, 1 Knorr vegetable cube, 400 g of tomato pulp, 200 g of canned corn, 2 cloves of garlic, 1 small chili pepper or chili flakes, 1 teaspoon of dried oregano, salt and pepper to taste, chopped parsley. Corn dumplings: 100 g of cornmeal, 300 ml of milk, 20 g of grated Parmesan, 10 g of butter, 1 egg, salt and pepper to taste.