Creamy Tomato Mozzarella Blend (Print)

Rich, creamy tomato base combined with fresh mozzarella and fragrant basil.

# Components:

→ 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, to taste
12 - Freshly ground black pepper, to taste
13 - 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 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste and cook for an additional minute to develop flavor.
04 - Pour in canned whole peeled tomatoes with juice, breaking them up with a spoon. Add vegetable broth, dried oregano, sugar, salt, and freshly ground black pepper.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
06 - Remove from heat. Blend the soup until smooth using an immersion blender or carefully in batches using 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, until mozzarella melts and soup becomes creamy.
08 - Adjust seasoning as needed. Ladle into bowls, garnish with extra basil leaves, and serve hot.

# Expert Advice:

01 -
  • It tastes like you simmered it all day, but you'll be eating in under an hour.
  • The mozzarella melts into creamy pockets that make every spoonful different.
  • It uses pantry staples you probably already have, no specialty store run required.
  • Leftovers somehow taste even better the next day after the flavors meld overnight.
02 -
  • Don't skip cooking the tomato paste separately, it tastes raw and metallic if you just stir it in with the tomatoes.
  • Add the mozzarella off high heat or it can get stringy and separate instead of melting smoothly into the soup.
  • If you blend hot soup in a countertop blender, leave the lid slightly cracked and cover with a towel to let steam escape safely.
03 -
  • Use the best canned tomatoes you can afford, the quality of the tomatoes is the backbone of this soup and you'll taste the difference.
  • Let the soup rest for five minutes after blending and before adding the cream, it helps the temperature drop just enough to prevent curdling.
  • If the soup feels too thick after sitting, thin it with a splash of broth or cream when reheating until it's just right.
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