Save Standing in my tiny kitchen in Milan, my Italian roommate tossed a chunk of mozzarella into a pot of simmering tomato sauce and winked at me. Trust me on this, she said. That simple act transformed everything I thought I knew about tomato soup. Now I make this creamy version every time I want something comforting but still elegant.
Last winter, my friend Sarah came over feeling exhausted after a brutal week at work. I served this soup with torn basil leaves on top and watched her shoulders actually drop as she took the first spoonful. Sometimes food really does work faster than anything else to make someone feel safe again.
Ingredients
- Olive oil: The base that carries all those aromatics, use something you actually enjoy tasting
- Yellow onion: Builds the savory foundation, take the time to let it properly soften
- Garlic: One minute is all it needs, any longer and it turns bitter on you
- Canned whole peeled tomatoes: The juice is liquid gold here, do not drain it
- Tomato paste: Concentrates that deep tomato flavor when cooked for a minute
- Vegetable broth: Use one you actually like drinking, it will define the soup
- Heavy cream: Just enough to bring everything together without masking the fresh taste
- Fresh mozzarella: The real star of the show, dice it small so it melts evenly
- Dried oregano: Dried works beautifully here, it blooms in the hot liquid
- Sugar: Just a pinch to balance the acidity from the tomatoes
- Salt and pepper: Season at every stage, not just at the end
- Fresh basil: Tear it by hand for the best fragrance, cutting bruises the leaves
Instructions
- Build your flavor base:
- Heat the olive oil and cook that onion until it is completely soft and translucent, no crunch left.
- Wake up the garlic:
- Stir in the minced garlic and let it become fragrant, watching carefully so it does not brown.
- Deepen the tomato essence:
- Add the tomato paste and stir constantly for one minute until it darkens slightly.
- Bring it all together:
- Pour in the tomatoes with all their juice, breaking them up, then add the broth, oregano, sugar, salt, and pepper.
- Let it meld:
- Bring to a boil then drop to a gentle simmer for fifteen minutes, stirring occasionally.
- Make it silky:
- Use an immersion blender right in the pot until completely smooth, or blend carefully in batches.
- The magic moment:
- Stir in the cream, mozzarella, and torn basil, then return to low heat until the cheese melts completely.
- Taste and trust yourself:
- Adjust salt, pepper, or even a tiny splash more cream until it tastes exactly right to you.
- Finish with love:
- Ladle into warm bowls and scatter a few fresh basil leaves on top before serving immediately.
Save This recipe has become my default for when friends need care but I do not have energy for anything complicated. Every single person who has tried it has immediately asked for the recipe, which is really the highest review a soup can get.
Making It Ahead
This soup actually tastes even better the next day when the flavors have had more time to know each other. Store it in the fridge for up to three days, but hold off on adding the fresh basil until you reheat it.
Freezing Instructions
Freeze the soup before adding the cream and mozzarella for the best results. Thaw overnight in the fridge, reheat gently, then stir in the dairy and fresh herbs right before serving.
Serving Suggestions
Crusty bread is non negotiable here, you need something substantial to soak up that gorgeous broth. A simple green salad with lemon vinaigrette cuts through the richness perfectly if you want something lighter alongside.
- Grill some bread rubbed with garlic while the soup simmers
- A drizzle of your best olive oil right before serving changes everything
- Red pepper flakes on the table let everyone customize their heat level
Save Sometimes the simplest recipes are the ones that stay with you longest. This soup has fed me through cold nights, tired evenings, and moments when I just needed something warm and unconditional.
Recipe Questions & Answers
- → What type of tomatoes work best?
Canned whole peeled tomatoes provide a rich, ripe base that's ideal for a smooth and flavorful soup.
- → Can fresh mozzarella be substituted?
Fresh mozzarella is preferred for its creamy melt, but a mild, soft cheese can be used if unavailable.
- → How can I adjust the thickness of the soup?
Use an immersion blender to puree until smooth; add more broth to thin or reduce cooking time for a thicker texture.
- → What herbs complement the flavors here?
Fresh basil enhances the tomato and mozzarella, while dried oregano adds a warm, Mediterranean note.
- → Is this soup suitable for a vegetarian diet?
Yes, using vegetable broth and including dairy ingredients keeps it vegetarian-friendly.