Creamy Tomato Mozzarella (Print Version)

Rich blend of tomatoes, mozzarella, and basil offers a smooth, hearty Italian-style comfort bowl.

# 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)

# How To Make It:

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 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 blend soup until smooth using an immersion blender or 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 is melted and soup reaches a creamy consistency.
08 - Adjust seasoning to taste. Ladle into bowls, garnish with additional basil leaves, and serve warm.

# Expert Tips:

01 -
  • It tastes like restaurant-quality comfort in under 40 minutes, no fancy techniques required.
  • The mozzarella melts into pillowy clouds that make each spoonful feel indulgent without being heavy.
  • Fresh basil and good olive oil transform it from basic to something you'll crave on quiet weeknights.
02 -
  • Don't blend the soup until it's off the heat—hot liquids expand and steam needs somewhere to go, and immersion blenders are quieter when you're not fighting physics.
  • Add the mozzarella off heat or over very low heat; high temperatures will make it tough and stringy instead of creamy and tender.
03 -
  • Don't let the broth boil aggressively—gentle heat means the flavors stay subtle and refined rather than screaming at each other.
  • The immersion blender is a game-changer here because you avoid cooling the soup by transferring it, and you keep full control over texture; some people like their soup slightly chunky, and that's allowed.
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