Creamy Tomato Mozzarella Soup (Printable)

Smooth tomato soup enriched with mozzarella and fresh basil, delivering a comforting Italian flavor.

# 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)

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and cook 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 1 minute to enhance the flavor.
04 - Pour in canned whole peeled tomatoes with 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 and simmer uncovered for 15 minutes, stirring occasionally.
06 - Remove from heat. Blend the 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 frequently until mozzarella melts and soup is creamy.
08 - Taste and adjust salt and pepper as needed.
09 - Ladle soup into bowls, garnish with extra basil leaves, and serve warm.

# Expert Tips:

01 -
  • It tastes like you've been simmering it all day, but honest work takes just 40 minutes.
  • The mozzarella melts into soft clouds instead of becoming rubbery, which is honestly a small miracle.
  • It's the kind of soup that makes crusty bread feel essential, not optional.
02 -
  • Don't skip breaking up the canned tomatoes—it changes the texture from chunky to properly blended.
  • Add mozzarella off the heat or it'll seize into little pellets instead of melting smoothly into the soup.
  • Tear basil by hand rather than chopping it; the flavor stays brighter and the look stays beautiful.
03 -
  • Use San Marzano canned tomatoes if you can find them—they're sweeter and less acidic than other varieties.
  • Immersion blenders give a better texture than countertop blenders for this soup, creating smooth creaminess without overworking the mixture.
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