Creamy Tomato Mozzarella Soup (Print View)

A comforting tomato and mozzarella dish enriched with fresh basil and creamy textures.

# Components:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 28 ounces canned whole peeled tomatoes with juice
05 - 2 tablespoons tomato paste

→ Liquids

06 - 2 cups vegetable broth
07 - ½ cup heavy cream

→ Cheeses

08 - 7 ounces fresh mozzarella, diced

→ Herbs & Seasonings

09 - 1 teaspoon dried oregano
10 - ½ teaspoon sugar
11 - Salt and freshly ground black pepper, to taste
12 - Small bunch fresh basil leaves, torn (plus extra for garnish)

# Preparation Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute to deepen the flavor.
04 - Add canned tomatoes with juice, breaking them up with a spoon. Pour in vegetable broth, then add oregano, sugar, salt, and pepper.
05 - Bring mixture to a boil, reduce heat, and simmer uncovered for 15 minutes, stirring occasionally.
06 - Remove from heat and use an immersion blender to puree until smooth, or blend in batches using a countertop blender.
07 - Stir in heavy cream, diced mozzarella, and torn basil leaves. Return to low heat and cook for 3 to 4 minutes until cheese melts and soup is creamy.
08 - Adjust seasoning to taste, ladle into bowls, garnish with extra basil, and serve hot.

# Expert Advice:

01 -
  • It tastes like the kind of comfort you didn't know you were craving until the bowl is empty.
  • The mozzarella melts into silky threads that make every spoonful feel indulgent without any fuss.
  • You can have it on the table in under an hour using mostly pantry staples.
  • It's the rare soup that feels fancy enough for company but easy enough for a weeknight.
02 -
  • Don't skip cooking the tomato paste before adding the tomatoes, I learned this after making bland soup twice, that one extra minute makes all the difference.
  • Add the mozzarella off the heat or on very low heat, if the soup is boiling the cheese will seize up into rubbery clumps instead of melting smoothly.
  • If your soup tastes too acidic after blending, add another pinch of sugar and stir, it balances the tomatoes without making it sweet.
03 -
  • If you want deeper flavor, roast the canned tomatoes with the onion and garlic in the oven at 400 degrees for 20 minutes before adding them to the pot, it's an extra step but the caramelization is incredible.
  • Use a potato masher instead of a blender if you prefer a chunkier, more rustic texture with some bits of tomato still visible.
  • Drizzle each bowl with your best olive oil right before serving, it adds a fruity richness that makes the soup taste even more luxurious.
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