Creamy Tomato Mozzarella Soup (Printable)

Italian-style tomato soup with creamy mozzarella and basil for a rich, comforting dish.

# What You'll Need:

→ Vegetables

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

→ Liquids

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

→ Cheeses

08 - 7 oz fresh mozzarella, diced

→ Herbs & Seasonings

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

# Method:

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 aromatic.
03 - Add tomato paste and cook for an additional minute to enhance flavor depth.
04 - Pour in canned tomatoes with their juice, breaking them up with a spoon. Add vegetable broth, dried oregano, sugar, salt, and pepper; stir well.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
06 - Remove from heat and blend soup until smooth using an immersion blender or transfer to a countertop blender in batches.
07 - Stir in heavy cream, diced mozzarella, and torn basil leaves. Return to low heat and cook for 3 to 4 minutes, stirring until mozzarella melts and soup is creamy.
08 - Adjust seasoning to taste. Ladle into bowls, garnish with additional fresh basil, and serve warm.

# Expert Advice:

01 -
  • It tastes like the creamiest tomato soup you have ever had, but with melted mozzarella ribbons that make every spoonful feel indulgent.
  • You can have it on the table in under 45 minutes, which means comfort food on a weeknight is absolutely doable.
  • The flavor is bright and rich at the same time, thanks to the basil and a tiny pinch of sugar that balances the acidity perfectly.
02 -
  • Do not skip blending the soup, the smooth texture is what makes the mozzarella melt evenly and creates that creamy, dreamy consistency.
  • Add the mozzarella off the heat or on very low heat, if the soup is boiling the cheese can get stringy or clumpy instead of melting beautifully.
  • Taste your broth before you add it, some brands are very salty and you will need to adjust your seasoning accordingly.
03 -
  • Let the soup sit for 10 minutes after you blend it, the flavors settle and deepen in a way that makes the second bowl even better than the first.
  • If you want it extra silky, strain the soup through a fine mesh sieve after blending, it takes out any little bits and makes it restaurant smooth.
  • Use the best canned tomatoes you can afford, the quality really shines through in a simple recipe like this.
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