Few dishes capture the heart of Southern home cooking like a bubbling pot of okra soup. This Southern Okra Soup with Tomatoes and Cornmeal Dumplings brings together tender okra, ripe tomatoes, and soft, fluffy dumplings with cornmeal—an old-school comfort dish with roots in both Southern American and West African kitchens. It’s hearty without being heavy, rich in flavor but surprisingly healthy. And while it fits beautifully into the lineup of classic okra recipes, this one stands out with its rustic simplicity and warm, comforting flavor.
This is the kind of meal you’d imagine simmering in a grandmother’s cast iron pot on a Sunday afternoon, filling the kitchen with the aroma of tomatoes, garlic, onions, and that distinctive okra earthiness. Whether you're looking for a healthy twist on Southern classics or diving into the world of soups with okra, this recipe checks all the boxes.
Southern Okra Soup with Tomatoes and Cornmeal Dumplings
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course, Soup
Cuisine American
Large Dutch oven or heavy-bottomed soup pot Ideal for slow simmering and even heat distribution. A deep stainless steel pot works too, but a Dutch oven adds a bit of tradition (and flavor!).
Sharp knife and cutting board Essential for prepping the fresh vegetables and okra.
Mixing bowl To prepare the dumpling batter.
Wooden spoon or silicone spatula For stirring and gently mixing dumplings into the soup.
Soup ladle For serving generous portions of soup and dumplings.
For the Okra Soup
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 bell pepper red or green, diced
- 1 stalk celery finely chopped
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1 28 oz can of whole peeled tomatoes, crushed by hand
- 4 cups vegetable broth or chicken stock
- 1 lb fresh okra trimmed and sliced into ½-inch pieces (or use frozen if fresh is unavailable)
- 1 bay leaf
- 1 tablespoon apple cider vinegar optional, for brightness
- 1 teaspoon sugar to balance acidity
- 2 cups cooked chicken shredded (can use leftover roast, or see tips below)
- Chopped parsley or green onions for garnish
For the Cornmeal Dumplings
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder optional
- ¾ cup buttermilk or regular milk with 1 tsp lemon juice
- 1 large egg
Sauté the Vegetables
In your soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and bell pepper. Sauté for 5-7 minutes until softened and translucent. Stir in garlic and cook for another 30 seconds.
If you’re going for a more robust, meaty soup, this is also a great moment to brown your chicken before adding the vegetables. Searing meat before simmering gives the soup an extra depth of flavor and a delicious caramelized base.
Add the Spices
Sprinkle in smoked paprika, cayenne, thyme, cumin, and a generous pinch of salt and pepper. Stir until the spices coat the vegetables and become aromatic—about 1 minute.
Simmer the Soup Base
Pour in the crushed tomatoes with their juices and stir well. Add the broth, bay leaf, vinegar, and sugar. Bring to a simmer and let it bubble gently for about 15 minutes, uncovered. This allows the flavors to meld and the soup to thicken slightly.
Add the Okra
Stir in the sliced okra. If using frozen okra, there’s no need to thaw—just add it straight to the pot. Let the soup continue to simmer for another 10-12 minutes, or until the okra is tender. If you’re concerned about okra’s natural "slime," rest assured it helps thicken the soup naturally. For a firmer texture, sauté the okra separately before adding to the soup—see more on that below.
Incorporate Cooked Chicken
Add your shredded, cooked chicken to the pot and let it warm through for about 5 minutes. If you want to make the dish vegetarian or vegan, simply skip this step or add a can of drained chickpeas for protein.
Make the Cornmeal Dumplings
While the soup simmers, prepare the dumplings. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and garlic powder. In a separate small bowl, beat the egg and mix in the buttermilk. Pour the wet ingredients into the dry and stir until just combined. The batter will be thick.
Add Dumplings to Soup
Using a spoon, gently drop heaping tablespoons of the cornmeal batter directly into the simmering soup. Cover the pot and let the dumplings steam over low heat for 15-18 minutes. They’ll puff up and float when ready. Don’t stir while they cook, or they may fall apart.
Finish and Serve
Once the dumplings are done, remove the bay leaf, give the soup a final taste for salt, and garnish with chopped parsley or green onions. Serve piping hot, with a side of hot sauce or cornbread if you like.
Perfect Pairings
This soup is rich enough to stand on its own, but it also plays well with some fantastic Southern and fusion-style sides:
- Skillet Cornbread: The ultimate classic pairing. Slightly sweet, buttery cornbread is perfect for soaking up the flavorful broth.
- Okra salad: If you’re making this dish in the summer and serving it cold, a grilled okra salad with red onions, cherry tomatoes, and vinaigrette makes a fresh and tangy contrast.
- Fried Green Tomatoes: Their crispy texture offers a nice contrast to the softness of the dumplings.
- Sauteed okra recipes: A simple side of garlic butter sauteed okra works well for guests who really love okra in all its forms.
- Sweet Tea or Lemonade: Classic Southern drinks to round out the meal.
FAQs
1. Can I make this soup vegetarian or vegan?
Absolutely. Just skip the chicken or swap it for a can of chickpeas or cubed tofu. Use vegetable broth instead of chicken stock, and ensure your cornmeal dumplings are made with plant milk (like almond milk with a touch of vinegar).
2. What kind of meat works best if I want to include it?
Shredded rotisserie chicken is quick and easy, but you can also use smoked turkey, leftover roasted chicken thighs, or even browned sausage. If you're adventurous, consider okra stew African style by using goat meat or oxtail, commonly used in okra soup Nigerian dishes.
3. How can I prevent the okra from getting slimy?
That “slime” is actually mucilage and helps thicken the soup naturally. But if it’s not your thing, try sauteed okra recipes to pre-cook the okra in a hot skillet until browned. This removes much of the mucilage before it goes into the pot.
4. Can I freeze the leftovers?
Yes, but the texture of the dumplings may change slightly upon thawing. Freeze the soup base without dumplings for best results, and make a fresh batch of dumplings when you reheat.
5. Is this soup considered healthy?
Very much so! Okra is rich in fiber, vitamins A and C, and antioxidants. This recipe fits perfectly into the world of okra recipes healthy and even qualifies as an antiinflammatory soup thanks to the garlic, onions, and tomatoes.
