Mozzarella Fondue Soup! A delicious tomato soup topped with melted mozza and served with garlic toast for dipping. An indulgent and fun appetizer!
My favorite reason to have company over is melted cheese. Mmmmm…melted cheese. Seriously, when we have guests over there is always cheese and it’s always oozey and stringy and decadent.
This tomato soup topped topped with melted mozzarella and served with garlic toast to plunge through the cheesy top fulfills my every gooey cheese dream.
Making Mozzarella Fondue Soup
The soup, like all of my SOUPin15 recipes, is ready in under 15 minutes making it perfect for the busy holiday season.
To make it you simmer together diced tomatoes, seasonings, and broth. While it’s heating up you make some garlic toast. When the soup is hot you ladle it into small bowls and top the with mozzarella cheese. The bowls then go under the broiler just until the cheese is melted and bubbly. To eat, dip your garlic toast through the gooey cheese and into the tasty tomato soup. Oh yeah!
What Kind Of Mozzarella?
I’ve tried making this recipe with shredded part-skim mozzarella and with slices of fresh mozzarella. I prefer the shredded cheese in this case. It gets really stringy and gooey – just what I love!
Fresh mozza, while completely delicious, gets a bit rubbery as soon as it starts to cool. This rubberiness on top of the soup is hard to cut through with a spoon.
But really, it’s all melted cheese so whatever you choose you and your guests are totally going to love this ooey gooey tomato soup!
Quick Soup Tip
Like with all of my SOUPin15 recipes, this one comes with a tip for making quick soups. Today’s tip is actually not specific to this soup but applies to all of the SOUPin15 recipes (and really, to cooking quickly more generally). It’s to get used to multitasking. Specifically, I try to always have some ingredients heating up or cooking while I prep other ingredients. In this way, no time is ever wasted and all of your time is put to good use.
For today’s soup, the multitasking is apparent when you get some oil heating before chopping your onion. And then where you cook the onion while peeling and mincing garlic. And when you get your garlic toast made while the soup is coming to a simmer. At all times, there is something happening in the background while you get another item ready. And then it all comes together in some glorious bowls of finished soup.Print
This mozzarella fondue soup is topped with garlic cheese toast. But you should really have extra garlic toast ready because the toast-dunking is the best part!
Note: To make this soup in 15 minutes first read through the recipe. As you read, gather together all of the tools pots and pans that you’ll need. Gather together the ingredients too but don’t prep them. All of the prep is included in the instructions and included in the 15 minutes time. You just want everything at your fingertips so that the recipe goes smoothly and easily.
Yield 5 cups.
- 1 Tbsp. olive oil
- 1/2 of a medium onion.
- 2 cloves garlic
- 1/4 tsp. red pepper flakes
- 1 (28 oz.) can petite diced tomatoes
- 2 cups low or no sodium chicken broth
- 1/4 tsp. dried oregano leaves
- 1/4 tsp. dried basil leaves
- 1/2 tsp. salt
- 1/4 tsp. coarse black pepper
- 3 inches of Italian bread
- 6 oz. part skim mozzarella cheese
- Put a large pot or Dutch oven over low heat. Add the olive oil. Chop the half an onion and add it to the pot. Stir. Increase heat to medium. Preheat the broiler.
- Peel both cloves of garlic. Cut one in half and set it aside. Mince the other one and add it to the onion. Add the red pepper flakes. Stir. Open the can of diced tomatoes and add them. Add the chicken broth and the oregano, basil, salt and pepper. Increase heat to high. Stir. Cover and bring to a simmer. Once it’s simmering, reduce to low.
- Meanwhile, slice the Italian bread into 3 slices. Place on a large pan. Put under the broiler to toast. Once toasted, flip and toast the other side.
- While the bread is toasting shred the cheese.
- Once the bread has toasted, remove it from the oven (but don’t turn off the boiler). Rub the toasts with the cut side of a garlic half. Transfer the toasts to a cutting board and cut each piece into a few long fingers.
- Put 6 ramekins on a pan for easy transfer. Ladle soup into each one. Top each with some of the cheese and transfer the pan to the oven. Broil until cheese is melted and bubbling. Serve with the garlic toast strips for dunking.