Save One rainy October evening, I stood in my kitchen with nothing but a can of tomatoes and some leftover mozzarella from pizza night. I wasn't planning anything fancy, just something warm to shake off the chill. What started as improvisation turned into the kind of soup that makes you close your eyes after the first spoonful. The tomatoes broke down into this velvety base, and when that mozzarella melted in, it created these soft, creamy pockets that clung to every bite. I've made it dozens of times since, and it still feels like a small act of kindness to myself.
I made this for my sister the week she moved into her first apartment. She'd been living on instant noodles and cereal, so I showed up with a pot of this soup and a loaf of bread still warm from the bakery. We sat on her floor because she didn't have furniture yet, dipping bread into our bowls and talking about nothing important. She texted me a month later saying she'd made it herself and felt like an actual adult for the first time. That's when I realized this soup had become more than just dinner.
Ingredients
- Olive oil: Use a fruity extra virgin if you have it, the flavor comes through even after cooking and adds a subtle richness to the base.
- Yellow onion: I've tried red and white onions here, but yellow gives the sweetest, most balanced flavor once it softens into the tomatoes.
- Garlic cloves: Fresh is essential, don't skip this or use jarred, the fragrance when it hits the hot oil is half the magic.
- Canned whole peeled tomatoes: San Marzano if you can find them, they're sweeter and less acidic, and the juice is just as important as the tomatoes themselves.
- Tomato paste: This little addition deepens the tomato flavor into something almost caramelized, don't rush this step.
- Vegetable broth: Homemade is lovely, but a good quality store bought works perfectly, just taste it first to make sure it's not too salty.
- Heavy cream: This is what transforms the soup from bright and tangy to luxurious and velvety, you can use half and half but the texture won't be quite as lush.
- Fresh mozzarella: Not the low moisture kind, you want the soft ball that comes packed in water, it melts into creamy clouds.
- Dried oregano: A little goes a long way, it brings that Italian warmth without overpowering the tomatoes.
- Sugar: Just a pinch to balance the acidity of the tomatoes, you won't taste sweetness but you'll notice if it's missing.
- Salt and black pepper: Season generously, tomatoes need more salt than you think to bring out their full flavor.
- Fresh basil leaves: Tear them by hand right before adding, the bruising releases oils that smell like summer even in the dead of winter.
Instructions
- Start with the aromatics:
- Heat your olive oil in a large saucepan over medium heat until it shimmers, then add the diced onion and let it cook slowly for about 5 minutes, stirring occasionally. You want it soft and translucent, not browned, so if it starts to color turn the heat down a notch.
- Build the flavor base:
- Toss in the minced garlic and stir for just a minute until your kitchen smells incredible, then add the tomato paste and let it cook for another minute, stirring constantly. This step caramelizes the paste and removes any raw metallic taste.
- Add the tomatoes and broth:
- Pour in your canned tomatoes with all their juice, then use the back of your spoon to break them up into smaller pieces right in the pot. Add the vegetable broth, oregano, sugar, salt, and a generous amount of black pepper, then stir everything together.
- Simmer until rich:
- Bring the soup to a boil, then lower the heat and let it simmer uncovered for 15 minutes, stirring every few minutes. The tomatoes will break down further and the liquid will reduce slightly, concentrating all those flavors.
- Blend until silky:
- Remove the pot from heat and use an immersion blender to puree the soup until completely smooth, or carefully transfer it in batches to a countertop blender. If using a regular blender, leave the lid slightly open and cover with a towel to let steam escape.
- Finish with cream and cheese:
- Stir in the heavy cream, diced mozzarella, and torn basil leaves, then return the pot to low heat. Cook for 3 to 4 minutes, stirring gently, until the mozzarella melts into creamy ribbons throughout the soup.
- Adjust and serve:
- Taste and add more salt or pepper if needed, the mozzarella will mellow the seasoning a bit. Ladle into warm bowls, scatter a few fresh basil leaves on top, and serve immediately while it's hot and creamy.
Save 
Save There was a Sunday afternoon last winter when I made this soup and carried a thermos of it to my neighbor who'd been sick all week. She called me later that evening just to say it was the first thing that had tasted like anything in days. She didn't need to say more than that. Sometimes food is just fuel, but sometimes it's the thing that reminds you someone cares.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to 4 days in an airtight container, though the mozzarella will firm up as it cools. When you reheat it, do it slowly over low heat on the stove, stirring often, and you might want to add a splash of broth or cream to bring back that silky texture. I don't recommend freezing this one because the dairy separates when thawed, and the mozzarella gets grainy no matter how gently you reheat it.
Variations to Try
I've made this soup spicy by stirring in half a teaspoon of red pepper flakes with the garlic, and it adds this warm heat that builds with each bite. You can also swap the mozzarella for burrata and add it at the very end so it stays creamy and cool against the hot soup. One time I stirred in a handful of baby spinach right before serving, and it wilted into the soup, adding color and a bit of earthiness without changing the flavor too much.
What to Serve Alongside
This soup practically begs for crusty bread, the kind with a thick crust and airy holes inside that soak up every last bit of creamy tomato from the bowl. I also love it with a simple arugula salad dressed in lemon and olive oil, the peppery greens and bright acid cut through the richness perfectly. If you want to make it a full meal, serve it with garlic toast rubbed with a cut clove of garlic while the bread is still hot.
- A thick slice of sourdough or ciabatta, toasted until golden.
- Grilled cheese made with sharp cheddar for dipping.
- A glass of crisp white wine or sparkling water with lemon.
Save 
Save I hope this soup finds you on a night when you need something warm and easy, the kind of meal that doesn't ask much but gives back more than you expect. It's become one of those recipes I make without thinking, the kind that feels like home no matter where I am.
Recipe FAQ Section
- → What type of cheese is used to add creaminess?
Diced fresh mozzarella is used to bring a creamy texture and mild, milky flavor to the dish.
- → Can I use fresh tomatoes instead of canned?
Yes, fresh ripe tomatoes can replace canned ones, but adjusting cooking time may be needed for proper softness.
- → How can I thicken the soup if it's too thin?
Simmer the soup uncovered longer to reduce liquid or blend in a small amount of softened vegetables for added body.
- → What herbs enhance the flavor profile best?
Fresh basil and dried oregano complement the tomato base beautifully, adding aromatic depth and freshness.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free vegetable broth ensures the dish remains gluten-free while maintaining robust flavors.