Creamy Tomato Mozzarella Soup (Printable)

Luscious, velvety tomato soup enriched with fresh mozzarella and fragrant basil for a warm Italian touch.

# Ingredient List:

→ 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 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste and cook for an additional minute to deepen flavor.
04 - Pour in canned tomatoes with juice, breaking them up with a spoon. Add vegetable broth, dried oregano, sugar, salt, and black 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 puree soup until smooth using an immersion blender or carefully in batches with 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 continuously until mozzarella melts and soup is creamy.
08 - Adjust seasoning with additional salt and pepper as needed.
09 - Ladle into bowls, garnish with extra basil leaves, and serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The mozzarella creates this silky, luxurious texture without any complicated techniques.
  • It's genuinely vegetarian and naturally comforting without feeling heavy.
02 -
  • Don't skip breaking up the tomatoes properly—chunky bits won't blend smoothly no matter how long you blend.
  • Add the mozzarella off heat first before returning to the stove, or it can become stringy instead of creamy.
03 -
  • Make a double batch and freeze the soup before adding the cream and mozzarella; thaw it gently and add those ingredients fresh when you reheat.
  • Use an immersion blender instead of transferring to a regular blender—it's faster, safer, and creates a slightly more luxurious texture.
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