Creamy Tomato Mozzarella Soup (Printable Version)

Rich tomato broth enriched with mozzarella and basil for a smooth, flavorful dish.

# What You 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

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 5 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste and cook for another 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 to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
06 - Remove from heat and puree the soup until smooth using an immersion blender or, carefully, a countertop blender in batches.
07 - Stir in heavy cream, diced mozzarella, and torn basil leaves. Return to low heat and cook for 3–4 minutes, stirring until mozzarella melts and soup is creamy.
08 - Taste and adjust salt and pepper as needed. Ladle into bowls, garnish with extra basil, and serve hot.

# Expert Advice:

01 -
  • It feels like a warm hug in a bowl, especially when the weather turns cold and gray.
  • You get that restaurant quality creaminess without any fancy techniques or hard to find ingredients.
  • The mozzarella melts into silky strands that make every spoonful feel a little indulgent.
  • It comes together faster than ordering takeout, and your kitchen smells incredible the whole time.
02 -
  • Don't skip cooking the tomato paste for that extra minute, it really does deepen the flavor in a way you'll notice.
  • If your mozzarella clumps up instead of melting smoothly, your heat was too high, so keep it low and stir constantly once the cheese goes in.
  • Blending while the soup is too hot can make it splatter everywhere, so let it cool for a minute or two before you start.
03 -
  • Use the best canned tomatoes you can find, because they're the heart of this soup and you'll taste the difference.
  • If you want it even creamier, add an extra splash of cream or a spoonful of mascarpone right before serving.
  • Let the soup rest for 5 minutes after cooking so the flavors settle and deepen, it's worth the wait.
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