Creamy Tomato Mozzarella Soup (Printable)

Luscious tomato soup with creamy mozzarella and fragrant basil, perfect for a comforting meal.

# 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)

# Step-by-step Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for an additional minute to deepen flavor.
04 - Add canned whole peeled tomatoes with juice, breaking them up with a spoon. Pour in vegetable broth, then add dried oregano, sugar, salt, and black 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 transfer in batches to 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 - Adjust seasoning with additional salt and pepper if needed.
09 - Ladle into bowls, garnish with extra basil, and serve hot.

# Expert Advice:

01 -
  • The mozzarella melts into silky pockets of creaminess that feel like a small luxury in every spoonful.
  • It comes together in under an hour, making weeknight dinners feel less rushed and more intentional.
  • Fresh basil at the end transforms something ordinary into something that tastes like you actually tried.
02 -
  • Don't blend the soup too aggressively or the heat will incorporate too much air and make it foamy instead of silky.
  • Add the mozzarella while the heat is low and you're stirring constantly—high heat will make it separate and turn stringy instead of melting smoothly into the cream.
03 -
  • Buy fresh mozzarella from the refrigerated section, not the shelf-stable kind. It melts differently and tastes creamier.
  • Taste the soup before adding any seasoning beyond what the recipe calls for—the flavor will surprise you with how complete it already is.
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