Tomato and Mozzarella Soup with Parmesan Crisps

Name: Tomato and Mozzarella Soup with Parmesan Crisps
Total time: 25 min
Yield: 1 serving
Ingredients: 1 large ripe tomato, chopped; 1/4 cup fresh mozzarella, diced; 1/2 small onion, finely chopped; 1 garlic clove, minced; 1 cup vegetable broth; 1 tbsp olive oil; Salt and pepper to taste; 1/4 tsp dried basil; 2 tbsp grated Parmesan cheese

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25 minTotal time

EasyDifficulty

320kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Fresh mozzarella Use an equal amount of low-moisture mozzarella, diced; it melts smoothly but gives less milky richness.
Vegetable broth Use an equal amount of chicken broth for a savory, non-vegetarian version.
Dried basil Use 3/4 teaspoon chopped fresh basil for a similar herbal note.
Parmesan cheese Use finely grated Pecorino Romano in the same amount for sharper, saltier crisps.

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein13 g

Carbohydrates19 g

Fat21 g

Fiber 3 g · Sugar 7 g · Sodium 720 mg

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A comforting and creamy tomato soup enriched with fresh mozzarella, served alongside crispy Parmesan wafers for a delightful textural contrast.

Soup

Steps

Heat olive oil in a small pot over medium heat. Add the chopped onion and garlic, sauté until translucent.
Add the chopped tomato and cook for 5 minutes until softened.
Pour in the vegetable broth and add dried basil, salt, and pepper. Simmer for 10 minutes.
Remove from heat and blend the soup until smooth.
Return soup to low heat and stir in diced mozzarella until melted and creamy.
For Parmesan crisps, preheat oven to 400°F (200°C). On a baking sheet lined with parchment paper, place small mounds of grated Parmesan, flattening slightly.
Bake Parmesan crisps for 5-7 minutes or until golden and crisp. Let cool.
Serve the soup hot with Parmesan crisps on the side or as garnish.

Tips for Tomato and Mozzarella Soup with Parmesan Crisps

For a velvety finish, blend thoroughly; an immersion blender helps keep hot soup contained.
The soup should look smooth and glossy, while the mozzarella may leave delicate stretchy strands rather than disappearing completely.
Make the Parmesan crisps close to serving time; humidity can soften them, so cool fully and store airtight if preparing ahead.

Drink pairing

A crisp sparkling wine
Its lively acidity and bubbles balance the creamy mozzarella and complement the bright tomato.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftover soup within 2 hours in a covered container and use within 3–4 days; keep crisps airtight at room temperature and separate. Reheat soup until steaming hot.

Frequently asked questions

Can I make the soup ahead?

Yes. Make and chill the soup for up to 3–4 days, then reheat until steaming hot. For the best texture, prepare the crisps near serving time.

Why did my Parmesan crisps turn soft?

They may have been stored before fully cooling or exposed to moisture. Let them cool completely and keep them in an airtight container, separate from the soup.