Tomato Basil Soup with Mozzarella
This Tomato Basil Soup with Mozzarella is a comforting, rich, and flavorful dish perfect for any time of the year. Made with sweet tomatoes, fragrant basil, and creamy melted mozzarella, this soup offers a classic combination that feels both hearty and elegant. It’s an easy recipe to whip up and pairs beautifully with crusty bread or a side salad for a complete meal.
Get ready to savor a velvety soup bursting with the sweetness of ripe tomatoes, the earthy aroma of fresh basil, and the creamy, gooey delight of mozzarella. This dish is all about simple ingredients coming together to create a deeply satisfying and nourishing experience. Whether it’s a chilly evening or a light lunch, this soup is guaranteed to warm your heart and soul.
Tools to Use
- Large pot or Dutch oven
- Blender or immersion blender
- Wooden spoon
- Knife and chopping board
- Ladle for serving
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 (14-ounce) cans of whole peeled tomatoes or 4 cups fresh tomatoes, chopped
- 1 1/2 cups vegetable or chicken broth
- 1/2 cup heavy cream (optional for extra creaminess)
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- 1 cup shredded mozzarella cheese (plus extra for topping)
- Crusty bread or croutons (optional, for serving)
Instructions
- Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. - Cook the Tomatoes:
Add the tomatoes, broth, oregano, salt, and pepper to the pot. If using canned tomatoes, crush them with a spoon as they cook. Bring the mixture to a simmer and let it cook for 20 minutes to allow the flavors to meld. - Blend the Soup:
Remove the pot from heat. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only part of the soup. Alternatively, transfer the soup to a blender and blend in batches. - Add Basil and Cream:
Return the blended soup to the pot. Stir in the chopped basil and heavy cream (if using). Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed. - Incorporate Mozzarella:
Stir in the shredded mozzarella cheese until fully melted and combined. This will give the soup a creamy and slightly stringy texture that’s irresistible. - Serve:
Ladle the soup into bowls and top with extra mozzarella, fresh basil leaves, or croutons if desired. Serve hot with crusty bread on the side.
Latest Recipes
- Best Shredded Beef Sandwich Recipe
- Best and Easy Beef Chili Recipe
- Easy Shredded Beef Enchiladas
- Easy Beef Barbacoa Bowl
- Best and Easy Pecan Cookies
Tomato Basil Soup with Mozzarella
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- Wooden spoon
- Knife and chopping board
- Ladle for serving
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 14-ounce cans of whole peeled tomatoes or 4 cups fresh tomatoes, chopped
- 1 1/2 cups vegetable or chicken broth
- 1/2 cup heavy cream optional for extra creaminess
- 1 teaspoon sugar optional, to balance acidity
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil leaves chopped (plus extra for garnish)
- 1 cup shredded mozzarella cheese plus extra for topping
- Crusty bread or croutons optional, for serving
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Tomatoes:
- Add the tomatoes, broth, oregano, salt, and pepper to the pot. If using canned tomatoes, crush them with a spoon as they cook. Bring the mixture to a simmer and let it cook for 20 minutes to allow the flavors to meld.
- Blend the Soup:
- Remove the pot from heat. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only part of the soup. Alternatively, transfer the soup to a blender and blend in batches.
- Add Basil and Cream:
- Return the blended soup to the pot. Stir in the chopped basil and heavy cream (if using). Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed.
- Incorporate Mozzarella:
- Stir in the shredded mozzarella cheese until fully melted and combined. This will give the soup a creamy and slightly stringy texture that’s irresistible.
- Serve:
- Ladle the soup into bowls and top with extra mozzarella, fresh basil leaves, or croutons if desired. Serve hot with crusty bread on the side.
Tips for Cooking
- Use high-quality tomatoes: Fresh, ripe tomatoes or good-quality canned tomatoes make all the difference in flavor.
- Blend carefully: If using a blender, be sure to blend in small batches and allow steam to escape to avoid pressure buildup.
- Customize the cheese: If mozzarella isn’t your favorite, you can use Parmesan, Gouda, or even a dollop of cream cheese for a twist.
Why You Should Try This Recipe
This Tomato Basil Soup with Mozzarella combines the classic flavors of a beloved Italian dish into a warm, comforting bowl of soup. The rich tomato base, fragrant basil, and creamy mozzarella create a perfect harmony of flavors that’s both delicious and nutritious. It’s an easy recipe that will impress your family and guests alike, and it’s versatile enough to enjoy as a light meal or a hearty appetizer.
This Tomato Basil Soup with Mozzarella is a timeless recipe that’s simple to prepare and always delivers big on flavor. Pair it with a slice of crusty bread, and you’ve got yourself the ultimate comfort food. Try it today, and let the creamy, cheesy goodness become a staple in your kitchen!
