Pin It I was standing at the stove one rainy afternoon, craving something warm but not heavy, when I spotted a can of tomatoes and a ball of mozzarella in the fridge. What started as improvisation turned into this soup, silky and bright, with cheese melting into every spoonful. The basil I tore in at the end filled the kitchen with a scent that made the whole day feel softer. Now its the soup I make when I need comfort without the wait.
The first time I made this for my sister, she was having one of those weeks where nothing seemed to go right. I served it with torn bread and watched her close her eyes after the first spoonful. She didnt say much, just nodded and kept eating, and I knew then that this soup had earned its place in my regular rotation.
Ingredients
- Olive oil: A good fruity oil makes all the difference here, coating the onions and building flavor from the very first minute.
- Yellow onion: I dice mine small so it melts into the soup, sweet and almost invisible by the time its done.
- Garlic cloves: Fresh garlic blooms in the oil and fills the kitchen with warmth, dont skip this step.
- Canned whole peeled tomatoes: I use the juice too, it carries so much flavor and helps the soup stay silky.
- Tomato paste: This deepens everything, adding a concentrated sweetness that balances the acidity.
- Vegetable broth: I keep homemade in the freezer, but a good quality store bought works beautifully.
- Heavy cream: It smooths out the tomatoes and makes the soup feel indulgent without being thick.
- Fresh mozzarella: Tear it into chunks and let it melt unevenly, those pockets of cheese are the best part.
- Dried oregano: Just a teaspoon brings that Italian warmth without overpowering the basil.
- Sugar: A small pinch tames the tomato tang and rounds out the flavor.
- Salt and black pepper: I taste as I go, adjusting until it sings.
- Fresh basil: Torn at the last moment, it tastes green and alive, nothing like the dried stuff.
Instructions
- Soften the onion:
- Heat the olive oil over medium heat and add the diced onion, stirring every so often until it turns translucent and smells sweet. This takes about five minutes, and its worth the patience.
- Bloom the garlic:
- Stir in the minced garlic and let it sizzle for just a minute, filling your kitchen with that unmistakable aroma.
- Toast the tomato paste:
- Add the paste and cook it for another minute, stirring constantly so it darkens slightly and loses its raw edge.
- Build the base:
- Pour in the canned tomatoes with all their juice, breaking them apart with your spoon as they hit the heat. Add the broth, oregano, sugar, salt, and pepper, then bring everything to a low boil.
- Simmer until rich:
- Lower the heat and let the soup bubble gently for 15 minutes, stirring now and then as the flavors deepen and marry together.
- Puree until smooth:
- Take the pot off the heat and use an immersion blender to puree everything until silky, or carefully transfer it in batches to a countertop blender.
- Finish with cream and cheese:
- Stir in the heavy cream, mozzarella chunks, and torn basil, then return the pot to low heat. Cook for 3 to 4 minutes, stirring gently, until the cheese melts into creamy ribbons.
- Taste and adjust:
- Give it a final taste and add more salt or pepper if needed, then ladle it into bowls while its still steaming hot.
Pin It I remember serving this on a cold evening with a loaf of bread still warm from the oven. My neighbor stopped by unexpectedly, and I handed her a bowl without thinking. She sat at the table, dunking bread and talking quietly, and when she left she hugged me at the door and said she felt better. That moment taught me that soup can do more than fill you up.
Serving Suggestions
I love pairing this with crusty sourdough or garlic toast, something sturdy enough to soak up every last bit from the bowl. A simple green salad on the side with lemon and olive oil keeps things light and bright, balancing the richness of the soup without competing for attention.
Storage and Reheating
This soup keeps well in the fridge for up to three days in an airtight container, though the mozzarella may firm up a bit as it cools. When reheating, I use low heat and stir gently, sometimes adding a splash of broth or cream to bring back that silky texture.
Variations and Substitutions
If you want a lighter version, swap the heavy cream for half and half or even whole milk, though it wont be quite as luscious. For a vegan take, use cashew cream and skip the mozzarella, adding nutritional yeast for a cheesy hint. I sometimes throw in red pepper flakes while the onions cook if I want a little heat, or stir in baby spinach at the end for extra greens.
- Try smoked mozzarella for a deeper, more complex flavor.
- Add a splash of balsamic vinegar just before serving for a sweet tangy finish.
- Use fire roasted canned tomatoes if you want a subtle charred note.
Pin It This soup has become my answer to gray days and long weeks, a bowl of something warm that feels like care made visible. I hope it brings you the same quiet comfort it always brings me.
Recipe Questions & Answers
- → What type of tomatoes work best?
Canned whole peeled tomatoes are ideal for a rich and tangy base, providing consistent flavor and texture.
- → Can I use a different cheese instead of mozzarella?
Fresh mozzarella offers a creamy melt and mild flavor, but burrata or a soft fresh cheese can be used for similar results.
- → How can I make the soup spicier?
Adding red pepper flakes during cooking or as a garnish gives a nice spicy kick without overpowering the flavors.
- → Is there a way to make the soup creamier without cream?
Replacing cream with coconut milk or blending in cooked potatoes can add richness while keeping it dairy-free.
- → What herbs complement this soup besides basil?
Oregano and thyme complement the tomato and cheese beautifully, enhancing the Mediterranean flavor profile.