Southern Okra Soup with Tomatoes and Cornmeal Dumplings

Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course, Soup

Cuisine American

Servings 6 hearty bowls

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.

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

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.

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.

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.

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.

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.

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.

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.

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.