Imagine the classic Italian caprese salad transformed into a warm, comforting soup. That's exactly what this Tomato Mozzarella Soup delivers. Silky tomato broth topped with pillowy fresh mozzarella that softens in the heat, aromatic basil, and a drizzle of sweet balsamic glaze. It's summer in a bowl, even in the depths of winter.
Why This Recipe Works
The genius of caprese lies in the harmony of its three simple components: tomato, mozzarella, and basil. This soup maintains that balance while adding warmth and comfort. The fresh mozzarella isn't melted into the soup—it's added as a topping that softens in the hot broth, creating stretchy, creamy bites. The balsamic glaze adds sweet-tart complexity that elevates the whole dish.
Choosing Your Mozzarella
This recipe calls for fresh mozzarella—the soft, milky kind packed in water. Don't use low-moisture mozzarella meant for pizza; it won't have the same luxurious texture. For an ultra-indulgent version, use burrata instead. When you break into burrata's shell, the creamy center flows into the soup like a built-in sauce.
Step-by-Step Guide
Build your flavor base with onion sautéed in good olive oil, then add garlic and red pepper flakes for a gentle kick. San Marzano tomatoes are ideal for their sweet, low-acid profile. Crush them with a spoon as they simmer to release their juices.
Blend the soup only partially—some texture makes it more interesting. The toppings go on just before serving: torn mozzarella, fresh basil leaves, and a generous drizzle of balsamic glaze. Serve immediately while the mozzarella is soft and stretchy.
Presentation Tips
This soup is beautiful when served thoughtfully. Ladle the hot soup into shallow bowls, then arrange the torn mozzarella in the center. Scatter basil leaves artfully, then drizzle the balsamic in a elegant zigzag. A final drizzle of extra virgin olive oil adds shine and richness.
Variations to Try
- Burrata version: Top with whole burrata and let diners break into it
- Pesto swirl: Add a spoonful of basil pesto instead of plain basil
- Roasted tomato: Use roasted tomatoes for deeper, caramelized flavor
- Prosciutto garnish: Add crispy prosciutto for a savory crunch
Tomato Mozzarella Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes, cook 1 minute.
- Simmer tomatoes. Pour in San Marzano tomatoes and vegetable broth. Crush tomatoes with a spoon. Simmer for 15 minutes.
- Blend partially. Use an immersion blender to partially blend, leaving some texture. Season with salt and pepper.
- Top and serve. Ladle soup into bowls. Top each with torn fresh mozzarella, fresh basil, and a drizzle of balsamic glaze.
- Serve immediately. Enjoy while mozzarella is softening and melty.
Recipe Notes
- Use fresh mozzarella packed in water, not low-moisture pizza mozzarella
- Add toppings just before serving for best texture
- Burrata makes an incredible substitute for mozzarella
Frequently Asked Questions
What is caprese?
Caprese is a classic Italian salad of fresh mozzarella, ripe tomatoes, and basil, drizzled with olive oil. This soup captures those beloved flavors in a warm, comforting form.
What type of mozzarella should I use?
Use fresh mozzarella (the soft kind packed in water), not the low-moisture shredded type. Burrata is an even more luxurious option—it melts into creamy deliciousness.
Should I melt the mozzarella into the soup?
No! Add torn mozzarella as a topping just before serving. It softens in the hot soup, becoming stretchy and delicious. Melting it into the soup would create a different texture.
What is balsamic glaze?
Balsamic glaze is reduced balsamic vinegar that's thick and syrupy. It adds sweet-tart depth without being too acidic. Find it near the vinegars or make your own by simmering balsamic until reduced.
Can I make this soup ahead?
Make the tomato base ahead and refrigerate. Add the fresh mozzarella, basil, and balsamic glaze just before serving—these ingredients are best when fresh.