Creamy Tomato Mozzarella Soup (Printable Version)

Smooth soup blending ripe tomatoes, fresh mozzarella, and fragrant basil in a creamy, comforting base.

# 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 cook for 5 minutes until softened and translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute to deepen the flavor.
04 - Add canned whole peeled tomatoes with juice, breaking them up with a spoon. Pour in vegetable broth, then add 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 puree soup until smooth using an immersion blender or carefully in batches with a countertop blender.
07 - Stir in heavy cream, diced mozzarella, and basil leaves. Return to low heat and cook for 3 to 4 minutes, stirring until mozzarella melts and soup is creamy.
08 - Adjust salt and pepper as needed.
09 - Ladle soup into bowls, garnish with additional basil leaves, and serve hot.

# Expert Tips:

01 -
  • The mozzarella melts into silky pockets of creaminess that make every spoonful feel indulgent without being heavy.
  • Fresh basil lifts everything at the end, turning simple tomato soup into something that tastes like you've been cooking all day.
  • It comes together in under 45 minutes, so you can have restaurant-quality comfort food on a Tuesday night.
02 -
  • Don't skip the minute you spend toasting the tomato paste—it's the difference between soup that tastes like tomatoes and soup that tastes like Italy.
  • Fresh mozzarella really does melt differently than shredded mozzarella, creating those lovely creamy pockets instead of turning stringy.
  • Adding the basil at the end instead of during cooking keeps it bright and aromatic instead of turning into sad green dust.
03 -
  • Room-temperature mozzarella melts into the hot soup with an almost creamy magic that cold cheese from the fridge can't replicate.
  • Taste the soup before adding the mozzarella and basil—you might discover you want less salt than you think, since both additions bring their own subtle flavors.
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