Easy Tomato Soup with Mozzarella Pesto – Quick & Delicious Recipe

Admin
Apr 4
4 min read

There's nothing quite like a comforting and nourishing bowl of homemade tomato soup, particularly one that goes along with an amazing surprise mozzarella pesto. This is a decadent, creamy, and richly flavored quick tomato soup that's made to perfection for cold winter days, a quick lunch, or an easy comforting dinner. Soaked in luscious fresh tomatoes, aromatic herbs, and loaded with a creamy mozzarella pesto, you'll realize that this soup immediately becomes a favorite family dish in the kitchen.

In this blog, we will guide you through the step-by-step process of preparing this yummy Tomato Soup with Mozzarella Pesto, providing you with tips on how to add additional flavors and prepare it according to your taste. Whether you are an experienced cook or a novice, this recipe is easy, quick, and will definitely impress.

Why You'll Love This Recipe

Quick & Easy: Prepares in less than 30 minutes, hence ideal for a busy weeknight.
Healthy & Nutritious: Made with fresh tomatoes and herbs, the soup has vitamins and antioxidants.
Ultimate Comfort Food: a bowl of warm, full-bodied tomato soup is always a comforting meal.
Mozzarella Pesto Twist: A dollop of mozzarella pesto elevates the flavor to an all-new level.
Customizable: Simply modify the ingredients to make it vegan, spicy, or even creamier.

Ingredients

For the Tomato Soup:

2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes (or 4 large fresh tomatoes, chopped)
2 vegetable broth (or chicken broth)
1 tsp sugar (for balancing acidity)
1 tsp of salt (optional)
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional, for heat)
1/2 cup milk or heavy cream (to add creaminess if desired)

For the Mozzarella Pesto:

1/2 cup of fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts (or walnuts)
1 clove garlic
2 tbsp olive oil
1/2 cup shredded mozzarella cheese

Salt and pepper to taste

Instructions

Step 1: Prepare the Tomato Soup

Sauté the Aromatics – Sauté olive oil in a big pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for an additional minute until aromatic.
Add Tomatoes & Seasonings – Add crushed tomatoes and vegetable broth. Bring to a slow simmer and stir well.
Season the Soup – Mix in red pepper flakes, oregano, basil, black pepper, salt, and sugar. Stir and let the soup simmer for around 15-20 minutes in order to get the flavors mixed.
Puree the Soup – Puree the soup with an immersion blender until smooth. If using the conventional blender, allow the soup to cool somewhat and puree in batches.
Add Cream (Optional) – If you prefer a creamy richer texture, add a little milk or heavy cream and heat for a few minutes.

Step 2: Prepare the Mozzarella Pesto

Mix Ingredients – In a food processor, blend the pine nuts, Parmesan cheese, basil, garlic, and olive oil. Blend until smooth.
Add Mozzarella – Add shredded mozzarella cheese and stir well again. Season with salt and pepper to taste.

Step 3: Serve and Enjoy

Scoop the soup into bowls.
Garnish with a large dollop of mozzarella pesto.
Garnish with additional basil leaves, a sprinkle of olive oil, or shaved Parmesan.
Serve it on crusty bread, grilled cheese, or a salad of greens to make a satisfying meal.

Tips & Variations

Make It Vegan
Replace coconut milk or cashew cream with heavy cream.
Replace Parmesan cheese with nutritional yeast.
Skip the mozzarella or replace with a vegan version.
Add a Deeper Level of Flavor
Roast the tomatoes first and then blend for a smoky flavor.
Stir in the flavor with a dash of balsamic vinegar.
Utilize canned fire-roasted tomatoes if you prefer a deep, robust taste.

Spice it Up

Add more red pepper flakes or a pinch of cayenne pepper.
Add Protein
Include cooked shredded chicken or crispy bacon for a heartier soup.
Garnish with sliced green chilies or hot peppers for extra heat.

Store & Reheat

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months; thaw and heat over stovetop.
Mozzarella pesto is stored in the refrigerator for up to one week in an air-tight container.

Nutrition Facts (serving size)

Calories: 280
Protein: 8g
Fat: 18g
Carbohydrates: 22g
Fiber: 4g
Sugars: 8g

This simple tomato soup with mozzarella pesto is the ultimate if you want comfort and gourmet sophistication. With its velvety, creamy texture and the bold, cheesy taste of the pesto, it's a dish that will give a treat to your taste buds and leave you wanting more. Whether you're preparing it for a night in or serving it to the company, this recipe will be a winner. Try it out and let us know how you liked it! If you've made any other creative alterations. Enjoy a bowl of deliciously warm tomato soup with mozzarella pesto.