Save to Pinterest My neighbor once brought me a basket of overripe tomatoes from her garden, their skins nearly bursting with sweetness. I wasn't sure what to do with them all until I remembered a soup my mother used to make, rich with cream and cheese. I stood at the stove that evening, tearing basil with my hands, and the kitchen smelled like summer even though it was October. The mozzarella melted into silky ribbons, and I knew I'd found something worth keeping. This soup became my answer to cold nights and unexpected guests.
I made this for my sister the week she moved into her first apartment, bringing it over in a big thermos with a loaf of bread tucked under my arm. We sat on her half unpacked floor, bowls balanced on cardboard boxes, and she said it felt like home. She still texts me every fall asking if I remember the tomato soup, and I always do. It's become our ritual, a recipe that shows up when things feel new or uncertain.
Ingredients
- Olive oil: Use a good one here because it's the first thing that hits the pan, and its flavor carries through the whole soup.
- Yellow onion: Dice it small so it melts into the background, sweetening the broth without taking over.
- Garlic cloves: Mince them fresh and don't let them brown or they'll turn bitter and sharp.
- Canned whole peeled tomatoes: I always choose whole tomatoes and break them up myself because they're sweeter and less acidic than pre diced.
- Tomato paste: This deepens the color and adds a concentrated richness that makes the soup taste like it's been cooking for hours.
- Vegetable broth: Homemade is lovely, but a good quality store bought one works beautifully and saves time.
- Heavy cream: It softens the acidity of the tomatoes and gives the soup a velvety finish.
- Fresh mozzarella: Tear it or dice it, and watch it melt into creamy pockets that make every spoonful different.
- Dried oregano: A little goes a long way, adding an herbal warmth that ties everything together.
- Sugar: Just a touch balances the natural tartness of the tomatoes without making the soup sweet.
- Salt and black pepper: Taste as you go because every broth and tomato is different.
- Fresh basil: Tear it with your hands right before adding it so it releases all its fragrant oils.
Instructions
- Soften the onion:
- Heat the olive oil in a large saucepan over medium heat and add the diced onion. Let it cook gently for about five minutes, stirring now and then, until it turns soft and translucent and smells sweet.
- Add the garlic:
- Stir in the minced garlic and cook for just a minute, letting it bloom and fill your kitchen with that warm, savory scent. Don't let it brown or it will taste harsh.
- Cook the tomato paste:
- Add the tomato paste and stir it around for another minute. This step caramelizes it slightly and builds a deeper, richer base for the soup.
- Build the soup:
- Pour in the canned tomatoes with all their juice, breaking them up with the back of your spoon. Add the broth, oregano, sugar, salt, and pepper, then bring everything to a gentle boil.
- Simmer and blend:
- Lower the heat and let the soup simmer uncovered for fifteen minutes, stirring occasionally. Remove it from the heat and use an immersion blender to puree it until smooth and silky.
- Finish with cream and cheese:
- Stir in the heavy cream, diced mozzarella, and torn basil leaves. Return the pot to low heat and cook for three to four minutes, stirring gently, until the cheese melts into creamy ribbons.
- Taste and serve:
- Adjust the seasoning if needed, then ladle the soup into bowls. Garnish with extra basil and serve it hot, maybe with a drizzle of olive oil on top.
Save to Pinterest I once served this soup at a dinner party where half the guests were late because of traffic. The soup sat on the stove, staying warm and creamy, and when everyone finally arrived, it tasted even better for the wait. We ate it by candlelight with thick slices of garlic bread, and someone said it felt like being wrapped in a blanket. That's what this soup does, it makes a moment feel softer and kinder.
How to Choose Your Tomatoes
I used to think fresh tomatoes were always better, but I learned that canned whole peeled tomatoes are picked and packed at their peak, making them sweeter and more consistent than out of season fresh ones. Look for cans labeled San Marzano or Italian style, and check that the ingredient list is just tomatoes and maybe a little basil or salt. Break them up by hand as you add them to the pot so you control the texture and release all their juices into the soup.
Making It Your Own
This soup is forgiving and loves a little improvisation. I've added roasted red peppers when I had them in the fridge, and once I stirred in a spoonful of pesto at the end, which turned it into something entirely new. If you like heat, a pinch of red pepper flakes with the garlic works beautifully, and if you want it even creamier, add an extra splash of cream or a handful more mozzarella. The soup will tell you what it needs as you taste it.
Serving and Storing
I like to serve this soup with crusty bread for dipping or a simple green salad dressed with lemon and olive oil. It keeps well in the fridge for up to three days, though you might need to add a splash of broth when reheating because it thickens as it sits. If you freeze it, leave out the mozzarella and stir it in fresh when you reheat, so it stays creamy and smooth.
- Reheat gently over low heat, stirring often, so the cream doesn't break.
- Freeze in individual portions for an easy lunch or dinner on busy days.
- Garnish with a swirl of good olive oil and extra torn basil right before serving.
Save to Pinterest This soup has carried me through rainy afternoons and last minute dinners, and it never feels like work. I hope it finds a place in your kitchen too, warm and waiting when you need it most.
Recipe Questions & Answers
- → What type of tomatoes work best?
Canned whole peeled tomatoes with juice add sweetness and depth, ideal for a rich, smooth texture.
- → Can I substitute fresh mozzarella?
Fresh mozzarella is preferred for its creamy melt, but a mild melting cheese can be used in a pinch.
- → How does adding cream affect the soup?
Cream enriches the soup, balancing acidity and adding a smooth, velvety mouthfeel.
- → Is it possible to make this soup spicy?
Yes, adding red pepper flakes during cooking provides a pleasant, subtle heat without overpowering.
- → What herbs complement the flavors best?
Fresh basil adds aromatic freshness, while oregano gives a gentle earthiness to deepen the flavor profile.
- → Can I prepare the soup ahead of time?
It holds well when refrigerated, and flavors often improve after resting overnight; reheat gently before serving.