Save There's this Italian restaurant near my apartment where I ordered their tomato soup as a starter, and it arrived in a small white bowl with a cloud of cream swirling into sunset-red broth. I tried to recreate it at home for weeks, adding more cream, more basil, until one afternoon I realized the secret wasn't hiding in technique—it was the way fresh mozzarella melts into warm tomato, turning silky and rich without any pretense. Now I make this version whenever I need comfort in a bowl.
My roommate came home one winter evening, and the smell of simmering tomatoes and basil stopped her in the doorway. We ended up eating bowls of this at the kitchen table with no plan, just talking until the soup was gone and the pot was clean. That's when I knew this recipe belonged in regular rotation—it has this way of turning an ordinary Tuesday into something worth slowing down for.
Ingredients
- Olive oil: Start with a tablespoon to soften your aromatics—it's the foundation, so use something you'd actually taste.
- Yellow onion: One medium onion diced fine becomes almost invisible in the final soup, lending sweetness and body.
- Garlic: Just two cloves, minced small so they distribute evenly and don't overpower the tomato.
- Canned whole peeled tomatoes: 800 grams with their juice—this is your main character, so choose a brand you trust.
- Tomato paste: Two tablespoons concentrate the tomato flavor in a way fresh tomatoes alone cannot.
- Vegetable broth: 500 milliliters keeps the soup from becoming too thick and lets the tomato shine.
- Heavy cream: 120 milliliters adds richness and mellows any acidity from the tomatoes.
- Fresh mozzarella: 200 grams torn or diced into bite-sized pieces so it melts evenly throughout.
- Dried oregano: One teaspoon gives an Italian backbone without any fresh herb intensity.
- Sugar: Half a teaspoon rounds out the acidity—use it even if you don't think you need it.
- Salt and pepper: Season in stages, tasting as you go.
- Fresh basil: A small bunch torn by hand just before serving, with extra for garnish.
Instructions
- Soften the aromatics:
- Heat your tablespoon of olive oil in a large saucepan over medium heat, then add the diced onion. Stir occasionally for about 5 minutes until it turns translucent and soft, releasing its sweet smell into your kitchen.
- Build the flavor base:
- Stir in the minced garlic and let it cook for just one minute—you want fragrant, not browned. Add the tomato paste next and cook for another minute, stirring constantly so it caramelizes slightly and deepens the flavor without burning.
- Combine everything:
- Pour in the canned tomatoes along with all their juice, then add the vegetable broth. Break up the whole tomatoes with your wooden spoon as you stir, creating a chunky base. Add the oregano, sugar, salt, and a grind of black pepper.
- Simmer and meld:
- Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 15 minutes, stirring every few minutes so nothing sticks to the bottom. The flavors will begin to marry and deepen.
- Puree to silky smoothness:
- Remove the saucepan from heat and use an immersion blender to puree the soup until it reaches a smooth, creamy consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the saucepan.
- Finish with cream and mozzarella:
- Stir in the heavy cream, then add the fresh mozzarella pieces and the torn basil leaves. Return the saucepan to low heat and cook for 3 to 4 minutes, stirring gently, until the mozzarella is completely melted and the soup is creamy and warm throughout.
- Taste and adjust:
- Taste a spoonful and adjust the seasoning with more salt, pepper, or a squeeze of brightness as needed.
Save There was an afternoon I made this soup and my neighbor came upstairs drawn by the smell, and before I knew it we were sharing a pot with fresh bread and no real conversation needed. Food like this doesn't try too hard, which is exactly why it works.
The Magic of Mozzarella in Warm Soup
Fresh mozzarella is different from shredded mozzarella in ways that matter here. It melts into the warm soup as soft clouds rather than tight strings, creating pockets of creaminess instead of a uniform texture. The key is using genuinely fresh mozzarella—the kind from a deli counter or specialty store, not the pre-packaged version. You'll notice the difference in the first spoonful.
Variations and Additions
This soup is forgiving and adaptable, which is part of its charm. A pinch of red pepper flakes adds a gentle heat that doesn't overwhelm the tomato. A drizzle of excellent olive oil over each bowl before serving creates a shimmer and richness that catches the eye and the palate. Some people add a dollop of pesto, others swirl in a bit more cream. The foundation is solid enough that these additions enhance rather than compete.
Serving and Storage
Ladle the soup into warm bowls and garnish generously with torn fresh basil and perhaps a light drizzle of good olive oil. This soup is best eaten the day you make it while the mozzarella maintains its tender quality. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days—the mozzarella will continue to soften but the flavor remains lovely.
- Serve with crusty bread or garlic toast to soak up every spoonful.
- For extra richness, add a final drizzle of your best olive oil right before serving.
- This soup feeds four as a main course or six to eight as a starter course.
Save This soup is the kind that tastes better than it sounds, which makes it a keeper. Make it once and it becomes the recipe you return to when you need something warm and real.
Questions & Answers
- → What type of cheese works best here?
Fresh mozzarella is ideal for a creamy texture and mild flavor that melts smoothly into the soup.
- → Can I use fresh tomatoes instead of canned?
Yes, but you'll need to peel and simmer fresh tomatoes longer to achieve a similar rich consistency.
- → How do I get a smooth texture without lumps?
Using an immersion blender or regular blender ensures the soup is fully pureed for a velvety finish.
- → What herbs enhance the flavor here?
Basil and oregano provide aromatic Italian flavors that perfectly complement the tomato and cheese.
- → Is this suitable for gluten-free diets?
Yes, if you use a gluten-free vegetable broth. All other ingredients are naturally gluten-free.