Soup Recipes

Ball Tomato Soup Recipe

Tomato soup is one of those classic comfort foods that everyone loves to indulge in, whether it’s for a quick lunch or paired with a grilled cheese sandwich for dinner. But imagine taking that familiar, warm, savory bowl of tomato soup and giving it a new twist-enter ball tomato soup. This isn’t just any tomato soup; it’s a delightful, creamy, and flavorful recipe with the twist of adding small balls of seasoned cheese that melt into the soup, enriching it with bursts of flavor.

This version of tomato soup takes things to a whole new level, elevating your usual soup experience into something more indulgent and gourmet, yet it still maintains the comfort and simplicity that make tomato soup so universally loved. It’s a dish that feels like a warm hug on a chilly evening or an exciting appetizer for a cozy dinner party.

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So, let’s dive in, shall we? Here’s everything you need to know about making this indulgent ball tomato soup, from the ingredients to the expert tips, and even a few variations to keep things fresh.

Ball Tomato Soup Recipe

Ball tomato soup combines the velvety, tangy richness of a traditional tomato soup base with little bursts of creamy, herbed cheese balls that melt as you stir them into the soup. These cheesy spheres not only provide an extra texture but also infuse the soup with a richer flavor that’s hard to resist. It’s a recipe that’s as fun to make as it is to eat!

Ingredients Needed

To make this delicious ball tomato soup, you’ll need the following ingredients:

  • Tomatoes

    • 5-6 medium-sized ripe tomatoes (or one 28-ounce can of crushed tomatoes if you’re short on fresh tomatoes)

  • Olive Oil

    • 2 tablespoons for sautéing

  • Onion

    • 1 medium, finely chopped

  • Garlic

    • 3 cloves, minced (you can add more if you like garlic)

  • Vegetable Or Chicken Broth

    • 4 cups for the base (chicken broth adds extra depth if you’re not vegetarian)

  • Heavy Cream

    • 1 cup to make the soup creamy and smooth

  • Salt And Pepper

    • To taste for seasoning

  • Herbs

    • 1 tablespoon dried basil
    • 1 teaspoon dried oregano

  • Sugar

    • 1 teaspoon (this helps balance the acidity of the tomatoes)

For the cheese balls, you’ll need:

  • Cream Cheese

    • 8 ounces, softened for easy mixing

  • Shredded Mozzarella Cheese

    • 1 cup for a smooth melt

  • Parmesan Cheese

    • ½ cup, finely grated for added richness

  • Fresh Parsley

    • 2 tablespoons, chopped for freshness and color

  • Garlic Powder

    • 1 teaspoon to add an extra layer of flavor

  • Breadcrumbs

    • ½ cup to bind the mixture and make it firm enough to roll into balls

  • Egg

    • 1 large, beaten (helps to hold the cheese ball mixture together)

  • Salt

    • A pinch to season the balls

Cooking Instructions

Here’s a step-by-step guide to making the ball tomato soup:

  1. Prepare The Cheese Balls

    • In a mixing bowl, combine the cream cheese, mozzarella, parmesan, garlic powder, fresh parsley, breadcrumbs, and salt. Mix everything together until it forms a thick, sticky dough.
    • Add the beaten egg to the mixture and stir until it’s fully incorporated.
    • With your hands, roll the mixture into small balls (about 1 inch in diameter) and set them on a tray lined with parchment paper. You should get about 12-15 balls, depending on size.
    • Place them in the refrigerator to firm up for about 20-30 minutes while you prepare the soup.

  2. Cook The Tomato Soup

    • Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
    • Add the garlic and sauté for another minute until fragrant.
    • Add the fresh tomatoes (if using), or pour in the canned crushed tomatoes. Stir to combine. Let it cook down for about 10 minutes, until the tomatoes break apart and release their juices.
    • Pour in the broth, dried basil, oregano, and sugar. Stir everything together and let it simmer for 15-20 minutes to develop the flavors.
    • Once the soup has thickened slightly, blend it with an immersion blender or in a regular blender until smooth. Be careful with hot liquids if you’re using a regular blender-allow the soup to cool a bit first to avoid splattering.
    • Return the soup to the pot and stir in the heavy cream. Taste and adjust seasoning with salt and pepper as needed.

  3. Cook The Cheese Balls

    • While the soup is simmering, heat a small amount of olive oil or butter in a skillet over medium heat. Gently place the cheese balls in the skillet and cook for about 2-3 minutes per side, until golden brown and crispy.
    • Alternatively, you can bake them at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until golden and firm.

  4. Assemble The Soup

    • Ladle the soup into bowls and gently drop 2-3 cheese balls into each bowl of soup. The balls will start to melt into the soup, adding creamy, cheesy goodness to every spoonful.

Ingredient Insights

  • Tomatoes: Fresh tomatoes, especially those that are in season, offer a sweet and tangy base for the soup. The acidity in the tomatoes is balanced by the cream, but if using canned tomatoes, look for high-quality, unsweetened crushed tomatoes to keep the flavor authentic.
  • Cheese: The combination of mozzarella for meltability and parmesan for umami creates a cheese ball that’s both smooth and flavorful. The breadcrumbs help with texture, giving the balls a little bite.
  • Cream: Heavy cream is essential for creating the soup’s luxurious, creamy texture. If you want a lighter version, you could use half-and-half or even a non-dairy cream substitute, but the richness will be reduced.

Expert Tips

  • For a smoother soup: After blending, pass the soup through a fine mesh strainer or sieve to remove any tomato seeds or skin for an ultra-smooth texture.
  • Use a high-quality broth: Whether vegetable or chicken, the broth is a key flavoring agent in this soup. A homemade stock or a good store-bought option can make a world of difference in taste.
  • Preheat the cheese balls: If you’re short on time, preheating the cheese balls in the skillet gives them a quick, crispy exterior without the long bake time.
  • Let it sit: Tomato soup always tastes better the next day. If possible, make it in advance and let the flavors meld overnight in the fridge.

Recipe Variations

This ball tomato soup is quite versatile! Here are some variations to try:

  • Spicy Ball Tomato Soup: Add a pinch of red pepper flakes or a diced jalapeño to the soup base for a spicy kick. You can also incorporate chili powder or cayenne into the cheese balls for added heat.
  • Vegan Version: Swap out the cream for coconut cream, and use a plant-based cheese alternative for the cheese balls (vegan mozzarella works well). Use a non-dairy butter and a vegetable broth to make this entirely plant-based.
  • Roasted Tomato Soup: For deeper, caramelized tomato flavor, roast your tomatoes in the oven with olive oil, garlic, and herbs before adding them to the soup base. This gives a rich, smoky flavor.
  • Herbed Cheese Balls: Mix in different herbs like thyme, rosemary, or chives for extra flavor in the cheese balls. This pairs especially well with a roasted tomato soup base.

Final Words

Ball tomato soup isn’t just a bowl of soup-it’s an experience. The creamy, smooth texture of the tomato soup mixed with the warm, melty cheese balls creates a rich, satisfying dish that’s sure to impress. Whether you’re serving it as a starter at a dinner party or as a comforting meal after a long day, it’s a recipe that’s bound to become a favorite.

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