Creamy Tomato Mozzarella (Print Version)

Rich blend of tomatoes, mozzarella, and basil creates a smooth, 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)

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 5 minutes until softened and translucent.
02 - Incorporate minced garlic and cook for 1 minute, stirring frequently until fragrant.
03 - Stir in tomato paste and cook for an additional 1 minute to develop depth of flavor.
04 - Add canned whole peeled tomatoes with their juice, breaking them up with a spoon. Pour in vegetable broth, then add dried oregano, sugar, salt, and black pepper. Stir to combine.
05 - Bring mixture to a boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally to meld flavors.
06 - Remove from heat and carefully puree the soup using an immersion blender until smooth, or blend in batches in 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 the mozzarella melts and the soup reaches a creamy consistency.
08 - Taste the soup and adjust seasoning with salt and pepper as needed.
09 - Ladle soup into bowls, garnish with additional fresh basil leaves, and serve hot.

# Expert Tips:

01 -
  • The mozzarella melts into silky ribbons that make every spoonful feel indulgent without being heavy.
  • Fresh basil at the end tastes like someone just picked it for you moments before serving.
  • You can make it in one pot and have it ready faster than ordering takeout.
  • It's naturally vegetarian and works beautifully if your guests avoid gluten.
02 -
  • Don't skip the tomato paste step—those two tablespoons create depth that elevates this from basic to restaurant-quality.
  • Add the mozzarella after blending, not before, or it will break into tiny pieces instead of creating those beautiful melted ribbons.
  • Fresh basil goes in at the very end so it keeps its bright, peppery bite rather than cooking into a dull leaf.
03 -
  • Make this soup in advance—it tastes even better the next day as the flavors settle and deepen.
  • If your mozzarella seems like it's breaking into tiny bits instead of melting smoothly, make sure the soup is no hotter than a gentle simmer before adding it, and stir gently.
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