Creamy Tomato Mozzarella (Printable Version)

A luscious blend of tomatoes, mozzarella, and basil delivers cozy Italian flavors in one dish.

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

# Expert Advice:

01 -
  • It tastes like a hug in a bowl, warm and impossibly creamy without feeling heavy.
  • You can make it with pantry staples and it still feels special enough for guests.
  • The mozzarella melts into silky ribbons that make every bite luxurious.
02 -
  • Do not let the soup boil once you add the cream, or it might separate and look grainy.
  • If your mozzarella clumps instead of melting, your heat is too high, keep it low and stir patiently.
  • Taste before serving because canned tomatoes vary in saltiness and you might need more seasoning.
03 -
  • Use the best canned tomatoes you can afford, it makes a noticeable difference in flavor.
  • If you do not have an immersion blender, let the soup cool slightly before blending so you do not burn yourself.
  • Tear the basil instead of chopping it, the edges stay greener and the flavor is brighter.
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