Rich One-Pot Tomato Basil Mozzarella Soup

Rich One-Pot Tomato Basil Mozzarella Soup

Creamy tomato soup simmered with fresh basil and finished with pools of melted mozzarella.

Total 50 min Makes 4 servings Calories 390/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This one-pot soup starts with sautéed onions and garlic, builds a deep tomato base with crushed tomatoes and stock, then gets enriched with cream and fresh basil. Melted mozzarella stirred in at the end gives it a stretchy, cheesy finish that makes it feel more like a meal than a starter. Serve it with crusty bread for a cozy lunch or light dinner.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 28-ounce cans crushed tomatoes
  • 2 cups vegetable stock
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 cup fresh basil leaves, torn, plus extra for garnish
  • 1/2 cup heavy cream
  • 8 ounces fresh mozzarella, torn into chunks
  • 1/4 cup grated parmesan cheese

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

  3. Stir in the crushed tomatoes, vegetable stock, sugar, salt, black pepper, and red pepper flakes. Bring to a simmer.

  4. Reduce heat to low and simmer uncovered, stirring occasionally, until the soup has thickened slightly and flavors have melded, about 25 minutes.

  5. Stir in the torn basil leaves and heavy cream, then simmer for another 5 minutes.

  6. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, blend in batches in a countertop blender and return to the pot.

  7. Reduce heat to low, add the mozzarella chunks, and stir gently until melted and mostly smooth with a few soft pockets of cheese remaining.

  8. Stir in the parmesan cheese and taste, adjusting salt and pepper as needed.

  9. Ladle the soup into bowls and garnish with extra torn basil before serving.

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    Rich One-Pot Tomato Basil Mozzarella Soup

    This one-pot soup starts with sautéed onions and garlic, builds a deep tomato base with crushed tomatoes and stock, then gets enriched with cream and fresh basil. Melted mozzarella stirred in at the end gives it a stretchy, cheesy finish that makes it feel more like a meal than a starter. Serve it with crusty bread for a cozy lunch or light dinner.

    50 min 4 servings 390 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 4 cloves garlic, minced
    • 2 28-ounce cans crushed tomatoes
    • 2 cups vegetable stock
    • 1/2 teaspoon sugar
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon red pepper flakes
    • 1 cup fresh basil leaves, torn, plus extra for garnish
    • 1/2 cup heavy cream
    • 8 ounces fresh mozzarella, torn into chunks
    • 1/4 cup grated parmesan cheese

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    2. 2

      Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

    3. 3

      Stir in the crushed tomatoes, vegetable stock, sugar, salt, black pepper, and red pepper flakes. Bring to a simmer.

    4. 4

      Reduce heat to low and simmer uncovered, stirring occasionally, until the soup has thickened slightly and flavors have melded, about 25 minutes.

    5. 5

      Stir in the torn basil leaves and heavy cream, then simmer for another 5 minutes.

    6. 6

      Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, blend in batches in a countertop blender and return to the pot.

    7. 7

      Reduce heat to low, add the mozzarella chunks, and stir gently until melted and mostly smooth with a few soft pockets of cheese remaining.

    8. 8

      Stir in the parmesan cheese and taste, adjusting salt and pepper as needed.

    9. 9

      Ladle the soup into bowls and garnish with extra torn basil before serving.