Creamy Tomato Mozzarella Soup (Printer-friendly)

Luscious blend of tomatoes, mozzarella, and basil creating a smooth, comforting Italian-style soup.

# What You'll 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 Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté 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 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 black pepper.
05 - Bring to a boil, then reduce heat to maintain a simmer. Cook uncovered for 15 minutes, stirring occasionally.
06 - Remove from heat. Use an immersion blender to puree until smooth, or blend in batches using a countertop blender.
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 - Taste and adjust salt and pepper as desired.
09 - Ladle soup into bowls, garnish with additional basil leaves, and serve hot.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering when really you'll have it on the table in 40 minutes.
  • Mozzarella melting into tomato cream creates this indescribable texture that feels like a small luxury.
  • The flavor is gentle enough for weeknights but impressive enough to serve to guests without apology.
02 -
  • Don't skip breaking up the canned tomatoes while they simmer—this releases their juice and helps them integrate into the broth.
  • Add the mozzarella right before serving or it can become tough and stringy instead of melting into creamy clouds.
  • The soup will taste sharper when hot and mellow as it cools slightly, so taste it before you declare the seasoning final.
03 -
  • Use an immersion blender for the smoothest texture—it gives you more control than a countertop blender and means less fussing with transfers.
  • Taste the soup before you add mozzarella and basil, because you'll want the tomato flavor to shine before the dairy softens it into something else entirely.
Go Back