I love tomato soup. Love it. It’s amazing. I grew up eating the Campbell’s variety with toasted cheese. Yes, I did say toasted cheese. I don’t know if this was a local term or if my family was just weird, but I was taught to called them toasted cheese instead of grilled cheese.
This recipe doesn’t have toast -or grilled- cheese sandwiches, though. Instead, it’s a creamy, homemade soup with breaded and baked pieces of mozzarella cheese. It’s a perfect combination, and my family gobbles it up anytime I make it!
I used a recipe from Peas and Crayons as inspiration. I didn’t change it much, actually, because hers was pretty amazing to start with! After trying this recipe, I know I’ll never go back to the canned soup (unless I’m short on time!).
Homemade Tomato Soup with Mozzarella Chunks
1 28oz Can Tomato Sauce or Pureed Tomatoes
1 15oz Can Fire Roasted Tomatoes
1 Tbsp Olive Oil
2 Cloves Garlic
1 Cup Vegetable Broth (Or Any Type of Broth)
8 Ounces Cream Cheese
1 Tbsp Dried Basil
1 tsp Sugar
Salt and Pepper, To Taste
8 Ounces Mozzarella Cheese
1/2 Cup Breadcrumbs
For Mozzarella Chunks:
Start by cutting the mozzarella cheese into cubes. I did mine in 1/2 ounce cubes. Put them on some wax paper and freeze until hard. It’s best to do this a day ahead, if you have time.
Once frozen, dip the chunks into the egg and then the bread crumbs. Arrange on a sprayed baking pan.
Bake at 350F for about 8-12 minutes, or until browned and melty. The time varies based on the size of your chunks and your oven’s temperament.
When you’re ready to start cooking, heat the oil in a large pot and peel and dice the onion, carrots, and garlic.
Add the onions and carrots to the pot and cook until tender. Add the garlic, season with salt and pepper, and allow to cook another 1-2 minutes.
Add both cans of tomatoes broth, cream cheese, sugar, and basil. Bring to a simmer, and allow to cook until flavors blend and carrots are done. Don’t worry too much about the cream cheese. It will melt and be easier to mix in as it cooks.
Now comes the fun part. You can either use an immersion blender like I did to blend the soup until creamy, or you can do the same thing in a blender or food processor.
Adjust seasoning if necessary and serve.
Oh! Don’t forget to top with a few of the mozzarella chunks!
I can get four huge bowls out of this recipe, which is perfect for us! The soup itself has around 225 calories when I use fat free cream cheese. The mozzarella balls, when made with part skim mozzarella, come in around 100 calories per ounce of cheese. I put two ounces worth with each bowl because they are amazing.