Save It I was standing at the stove one rainy October evening, craving something warm but wanting more than plain tomato soup. I tossed in a handful of torn mozzarella on a whim, and when it melted into glossy ribbons, I knew I'd stumbled onto something special. The basil I added at the end made the whole kitchen smell like a tiny Italian trattoria. My partner walked in, took one sniff, and declared it dinner before I'd even tasted it. That's how this soup earned its permanent spot in our weekly rotation.
The first time I made this for my sister, she was recovering from a cold and wanted nothing but comfort food. I ladled it into her favorite bowl, added a mountain of fresh basil on top, and watched her face light up after the first spoonful. She said it reminded her of the soup we had in Rome years ago, which wasn't what I was aiming for, but I'll take it. Now she texts me every winter asking if I'm making the mozzarella soup again.
Ingredients
- Olive oil: Use a good quality one since it's the flavor foundation, and it helps the onions soften without browning too fast.
- Yellow onion: Dice it small so it melts into the soup and adds sweetness without chunky bits.
- Garlic cloves: Fresh is essential here, the jarred stuff just doesn't give you that fragrant punch.
- Canned whole peeled tomatoes: I prefer whole because you can control the texture, and they tend to be sweeter than pre-diced versions.
- Tomato paste: This deepens the tomato flavor and adds body, don't skip the step of cooking it for a minute.
- Vegetable broth: Homemade is lovely, but a good store-bought one works perfectly if you pick a brand you trust.
- Heavy cream: It makes the soup luxurious and balances the acidity of the tomatoes beautifully.
- Fresh mozzarella: The soft, water-packed kind melts into creamy strands, avoid the low-moisture block mozzarella.
- Dried oregano: A little goes a long way, it brings that Italian herb warmth without overpowering the basil.
- Sugar: Just a touch cuts the tomato acidity and rounds out the flavor.
- Salt and black pepper: Season generously, tomatoes need more salt than you think to really shine.
- Fresh basil: Tear it by hand right before adding, it releases more oils and tastes brighter than chopped.
Instructions
- Start with the aromatics:
- Heat the olive oil in your saucepan until it shimmers, then add the onion and let it cook slowly until it's soft and sweet. You'll know it's ready when it turns translucent and your kitchen starts to smell amazing.
- Build the flavor base:
- Toss in the garlic and stir it around for just a minute until you can smell it, then add the tomato paste and cook it for another minute to caramelize it slightly. This step makes the tomato flavor richer and more complex.
- Add the tomatoes and broth:
- Pour in the canned tomatoes with all their juice and break them up with your spoon, then add the broth, oregano, sugar, salt, and pepper. Bring it to a gentle boil, then turn the heat down and let it simmer uncovered for 15 minutes, stirring now and then.
- Blend until smooth:
- Take the pan off the heat and use your immersion blender to puree everything until it's silky. If you're using a countertop blender, let the soup cool slightly and blend in batches, leaving the lid slightly ajar to let steam escape.
- Finish with cream and cheese:
- Stir in the heavy cream, mozzarella, and torn basil, then put the pan back on low heat. Cook for 3 to 4 minutes, stirring gently, until the mozzarella melts into soft ribbons and the soup looks glossy and creamy.
- Taste and serve:
- Adjust the seasoning with more salt or pepper if needed, then ladle into bowls and top with extra basil. Serve it steaming hot with crusty bread on the side for dipping.
Save It One winter evening, I made a double batch of this soup and brought it to a friend's potluck. I wasn't sure how it would hold up in a slow cooker, but I kept it on the warm setting and it stayed creamy for hours. People kept coming back for seconds, and one person asked if I'd cater their birthday party. I didn't, but I did write down the recipe on a napkin for three different people that night.
How to Store and Reheat
This soup keeps well in the fridge for up to three days in an airtight container, though the mozzarella can firm up a bit when cold. When you reheat it, do it gently on the stove over low heat, stirring often, and add a splash of broth or cream if it's thickened too much. I don't recommend freezing it because the dairy and cheese don't come back quite the same, but if you must, freeze it before adding the cream and mozzarella, then stir those in fresh when you reheat.
Variations to Try
I've made this soup with roasted red peppers blended in for a sweeter, smokier flavor, and it was incredible. You can also swap the mozzarella for burrata and add it at the very end so it stays creamy and doesn't fully melt. If you want it lighter, use half-and-half instead of heavy cream, or skip the cream entirely and just rely on the mozzarella for richness. For a little heat, I sometimes add a pinch of red pepper flakes when I sauté the garlic, and it gives the soup a gentle warmth that doesn't overpower the basil.
Serving Suggestions
This soup is perfect on its own, but it really shines when you serve it with something to soak up every last drop. I love pairing it with garlic toast, a simple green salad with lemon vinaigrette, or a grilled cheese sandwich made with extra mozzarella. If you're feeling fancy, drizzle a little good olive oil on top and add a few microgreens or a sprinkle of parmesan.
- Serve it in bread bowls for a cozy, impressive presentation.
- Top with crispy croutons or toasted pine nuts for extra texture.
- Pair it with a crisp white wine like Pinot Grigio or a light Italian red.
Save It Every time I make this soup, I'm reminded that the best recipes are the ones that feel like a hug in a bowl. I hope it becomes one of your favorites too.
Recipe FAQs
- → How do I ensure the soup is creamy?
Puree the cooked tomatoes and broth thoroughly, then stir in cream and diced mozzarella while gently heating to melt and create a smooth texture.
- → Can I add spice to this soup?
Yes, a sprinkle of red pepper flakes adds a nice spicy kick without overpowering the delicate flavors.
- → What herbs complement this dish best?
Fresh basil enriches the flavor, along with dried oregano for a classic Italian aroma and subtle earthiness.
- → Is this soup suitable for a gluten-free diet?
It is gluten-free when prepared with gluten-free vegetable broth and ensuring all ingredients contain no gluten.
- → What are good accompaniments for serving?
Crusty bread, garlic toast, or a simple green salad pair wonderfully with the creamy tomato and mozzarella flavors.