Creamy Tomato Mozzarella (Printable)

Luscious tomato and mozzarella soup enriched with basil for a smooth, comforting dish.

# What You Need:

→ 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

# How-To 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 another minute to enhance flavor.
04 - Pour in canned whole peeled tomatoes with their juice, breaking them up with a spoon. Add vegetable broth, dried 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 blend soup until smooth using an immersion blender or 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 cheese melts and soup is creamy.
08 - Taste the soup and adjust salt and pepper as needed.
09 - Ladle into bowls, garnish with extra basil leaves, and serve hot.

# Expert Suggestions:

01 -
  • It tastes like youve been simmering it all day, but it takes less than an hour from start to finish.
  • The mozzarella creates a creamy, stretchy texture that feels indulgent without being heavy.
  • It's the kind of soup that makes people ask for seconds and the recipe before they leave.
02 -
  • If you blend the soup while it's still boiling hot, it can explode out of the blender, so let it cool for a minute or two first.
  • Don't add the mozzarella over high heat or it will turn stringy and clumpy instead of melting smoothly.
  • Taste the soup after blending because canned tomatoes vary in acidity, and you might need a pinch more sugar or salt.
03 -
  • Use an immersion blender right in the pot to save yourself the mess and danger of transferring hot soup to a countertop blender.
  • If your soup tastes too acidic, stir in another small pinch of sugar rather than more salt, which can make it taste flat.
  • Add the basil at the very end so it stays bright green and fragrant instead of turning dark and bitter from too much heat.
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