Creamy Tomato Mozzarella (Printable Version)

Rich tomato and mozzarella blend with fresh basil, creating a smooth and comforting Italian-style soup.

# 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 Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 5 minutes until soft 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 whole peeled tomatoes with their juice, breaking them up with a spoon. Add vegetable broth, dried oregano, sugar, salt, and pepper.
05 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
06 - Remove from heat and blend soup until smooth using an immersion blender or carefully transfer in batches to a countertop blender.
07 - Stir in heavy cream, diced mozzarella, and torn basil leaves. Return soup 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 needed. Ladle into bowls, garnish with extra basil, and serve hot.

# Expert Advice:

01 -
  • It comes together faster than you'd expect for something this silky and satisfying.
  • Fresh mozzarella melts into pillowy clouds instead of becoming stringy, which somehow feels like a small miracle.
  • The balance of tomato brightness and cream richness hits that perfect middle ground where every spoonful feels indulgent but not heavy.
02 -
  • Stir the mozzarella in gently at the end; if you cook it too long or too hot, it becomes grainy instead of silky.
  • Don't skip the sugar—just a half teaspoon cuts the tomato's acidity so the cream can shine instead of curdling slightly.
03 -
  • Blend the soup completely smooth; any chunks of tomato will make the mozzarella melt unevenly and the texture will feel confused.
  • Keep the mozzarella cold until the last moment, and add it to the soup off the heat if possible—this keeps it from becoming rubbery.
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