Creamy Tomato Mozzarella (Printable Version)

A rich blend of tomatoes, creamy mozzarella, and basil for a warm, satisfying Italian-style dish.

# What You'll Need:

→ Vegetables

01 - 1 tbsp olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 28 oz canned whole peeled tomatoes with juice
05 - 2 tbsp tomato paste

→ Liquids

06 - 2 cups vegetable broth
07 - ½ cup heavy cream

→ Cheeses

08 - 7 oz fresh mozzarella, diced

→ Herbs & Seasonings

09 - 1 tsp dried oregano
10 - ½ tsp 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 another minute to deepen 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 black pepper.
05 - Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
06 - Remove from heat and puree 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 the mozzarella melts and the mixture is creamy.
08 - Taste and adjust seasoning as necessary. Ladle into bowls, garnish with additional basil, and serve warm.

# Additional Tips::

01 -
  • It tastes like a gourmet restaurant dish but comes together in under an hour with everyday ingredients.
  • The melted mozzarella creates this silky, stretchy texture that makes every spoonful feel indulgent.
  • You can make it as creamy or as chunky as you like depending on how long you blend it.
  • It's the kind of recipe that works for a quiet weeknight or when you need to impress someone without breaking a sweat.
02 -
  • If you over-blend the soup after adding the mozzarella, it can turn stringy and weird, so blend before you add the cheese.
  • Don't let the soup boil once the cream is in, or it might curdle and lose that silky texture.
  • Fresh mozzarella releases water as it melts, so if your soup looks thin, just simmer it a minute longer to thicken it back up.
03 -
  • Use San Marzano tomatoes if you can find them, they're sweeter and less acidic than regular canned tomatoes.
  • If you don't have an immersion blender, let the soup cool for 10 minutes before transferring it to a blender so it doesn't explode from the steam.
  • Add the basil at the very end and don't cook it for more than a minute or two, or it will turn dark and lose its bright flavor.
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