Creamy Tomato Mozzarella Delight (Printable)

A luscious tomato and mozzarella blend with fresh basil and creamy texture for a warm meal.

# What You Need:

→ 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

# How-To Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté for 5 minutes until softened and translucent.
02 - Add 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 and season with dried oregano, sugar, salt, and pepper.
05 - Bring mixture to a boil, then reduce heat and let simmer uncovered for 15 minutes, stirring occasionally.
06 - Remove from heat and puree the soup until smooth using an immersion blender, or carefully blend 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 frequently, until mozzarella melts and soup reaches a creamy consistency.
08 - Taste and adjust seasoning if required. Ladle into bowls, garnish with additional basil leaves, and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like restaurant quality but takes barely 40 minutes from start to bowl.
  • The mozzarella melting into the warm soup is pure comfort—no cream of anything, just real tomatoes and real cheese becoming friends.
  • It works for weeknight dinners, impressing guests, or feeding yourself on a day when you need something kind.
02 -
  • Fresh mozzarella is everything—low moisture is best, as it melts smoothly instead of turning into rubber.
  • Never skip the minute of tomato paste cooking; it transforms from metallic tasting to deep and rich.
03 -
  • If your soup breaks or the cream curdles, don't panic—stir in a touch of cold cream or a splash of broth to bring it back together.
  • A pinch of baking soda will neutralize excess acidity from the tomatoes if they taste too sharp before you add the cream.
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