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Velvety Tomato Soup with Cheesy Bites

A rich and creamy tomato soup made with ripe tomatoes, fresh herbs, and a touch of cream, served with warm cheesy bites for dipping. Perfect for a cozy meal any time of year.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 28 oz canned crushed tomatoes preferably San Marzano
  • 1 cup vegetable broth
  • 0.5 cup heavy cream
  • 1 tsp sugar optional, to balance acidity
  • 0.5 tsp dried basil
  • 0.25 tsp dried oregano
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground
Cheesy Bites
  • 1 cup shredded mozzarella cheese
  • 0.5 cup panko breadcrumbs
  • 1 large egg beaten
  • 0.25 tsp garlic powder
  • 0.25 tsp dried parsley

Method
 

Steps
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4-5 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in crushed tomatoes, vegetable broth, dried basil, oregano, salt, pepper, and sugar (if using). Bring to a simmer.
  4. Reduce heat and let the soup simmer for 15 minutes, stirring occasionally.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
  6. Stir in heavy cream and heat through for 2-3 minutes. Adjust seasoning if needed.
  7. While the soup simmers, prepare the cheesy bites: In a bowl, mix mozzarella, panko, egg, garlic powder, and parsley until combined.
  8. Shape the mixture into small bite-sized balls (about 1-inch diameter).
  9. Heat a non-stick skillet over medium heat. Cook the cheesy bites for 2-3 minutes per side until golden and crispy.
  10. Serve the velvety tomato soup hot with warm cheesy bites on the side for dipping.

Notes

For a dairy-free version, substitute coconut cream for heavy cream and use dairy-free cheese in the bites. Store leftover soup in an airtight container for up to 3 days. Reheat gently on the stove.