Creamy Tomato Mozzarella Blend (Printer-Friendly)

Luscious blend of tomatoes, creamy mozzarella, and fresh basil in a smooth Italian-style dish.

# What You 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 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in 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 mixture to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
06 - Remove saucepan from heat. Use an immersion blender to puree until smooth or transfer carefully to a 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 melts and soup is creamy.
08 - Taste and adjust salt and pepper as needed. Ladle into bowls, garnish with extra basil, and serve warm.

# Expert Suggestions:

01 -
  • It tastes like a cozy Italian trattoria but comes together in under an hour on a weeknight.
  • The mozzarella creates a creamy, stretchy texture that feels indulgent without being heavy.
  • You can use pantry staples and still end up with something that feels special and homemade.
02 -
  • Do not let the garlic burn when you add it, burnt garlic turns bitter and will haunt the whole pot.
  • Blend the soup before adding the mozzarella, or the cheese will turn stringy and clump instead of melting smooth.
  • Stir the mozzarella in gently over low heat, high heat will make it rubbery and separate from the cream.
03 -
  • Use San Marzano tomatoes if you can find them, their sweetness and low acidity make a noticeable difference.
  • Tear the basil instead of chopping it, the edges bruise less and the flavor stays brighter and more aromatic.
  • If the soup tastes too acidic, add another pinch of sugar instead of more salt, it balances the tomatoes without making it sweet.
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