First of all, thank you for being here! Whether you’re popping by for something cozy to serve at your next gathering or just craving a nostalgic, melty bite of comfort—this one’s straight from the heart (and my mom’s kitchen). ❤️
Let me introduce you to Mom’s Tomato Soup Dip—a dish that’s simple, cheesy, and deeply satisfying. This recipe brings back memories of snowy nights, flannel pajamas, and my mom standing by the oven, ladling love into every bite. It’s warm. It’s gooey. It’s got that classic tomato soup flavor with a creamy twist that’ll have everyone hovering by the appetizer table.
This one’s a keeper, folks.
And hey—if you want more retro-inspired comfort food like this, make sure to subscribe to get recipes just like it delivered to your inbox!
What Is Mom’s Tomato Soup Dip?
It’s exactly what it sounds like—and somehow so much more. This hot dip starts with a can of condensed tomato soup and crushed tomatoes, then turns glorious with the addition of Velveeta, cream cheese, and mozzarella. Yes, that trio of cheeses melts into pure magic.
Finished off with Italian herbs and served bubbling hot, this dip is a cross between creamy tomato soup and a molten mozzarella pizza dip. It’s rustic, hearty, and always a hit.
Why You’ll Love This Recipe
- Only 10 minutes of hands-on time
- Made in one dish—less cleanup!
- Gooey, bubbly, cheesy perfection
- Great for parties, game day, or a cozy night in
- Feeds a crowd without breaking the bank
What Does It Taste Like?
Ohhh where do I begin?
This dip is warm and tomato-rich, like your favorite grilled cheese & tomato soup combo—only thicker, cheesier, and made for dipping. The Velveeta adds creaminess, the cream cheese makes it tangy and smooth, and that melted mozzarella gives you all the stretch and pull you dream about. With hints of basil and garlic, it’s Italian-inspired, but deeply Midwestern in spirit.
Ingredients
- 1 (10.75 oz) can condensed tomato soup
- 1 (28 oz) can crushed tomatoes, drained
- 8 oz Velveeta cheese, cubed
- 1 (8 oz) package cream cheese, cubed
- 2 cups shredded mozzarella, divided
- 2 teaspoons dried basil
- 1 teaspoon garlic powder
- Toasted bread or crackers, for serving (bagel chips are perfect!)
Tools You’ll Need 🧂
- 8×8-inch baking dish
- Mixing spoon or spatula
- Oven (375°F)
- Knife & cutting board (for cubing cheeses)
Ingredient Tips & Substitutions
- No Velveeta? Substitute with American cheese or cheddar, though the texture may be slightly less creamy.
- Use fire-roasted crushed tomatoes for a smoky twist.
- Add a pinch of red pepper flakes for a little heat.
- Swap basil for Italian seasoning or fresh chopped herbs if you’ve got them.
- Want a meatier dip? Stir in crumbled cooked sausage or ground beef after step 3.
How to Make Mom’s Tomato Soup Dip (Step-by-Step)
1. Preheat the Oven
Set your oven to 375°F and get your 8×8 baking dish ready.
2. Mix the Tomatoes
In the dish, stir together the condensed tomato soup and drained crushed tomatoes. It’ll look chunky at this stage—don’t worry!
3. Add the Cheeses
Scatter the cubed Velveeta and cream cheese over the top of the tomato mixture. No need to stir it in yet—it’ll soften and melt in the oven.
4. Bake Until Melted
Pop the dish in the oven and bake for 15 minutes, or until the cheeses are soft and melty.
5. Mix and Season
Remove from the oven, stir the melted cheese into the tomato base until smooth. Then add 1 cup of shredded mozzarella, the basil, and garlic powder. Stir to combine.
6. Top and Bake Again
Sprinkle the remaining 1 cup of mozzarella over the top. Return to the oven and bake for 20 more minutes, or until the top is bubbly and golden.
7. Serve Warm
Let cool for 5 minutes, then serve warm with toasted baguette slices, crackers, or bagel chips. Get ready to dive in.
What to Serve With Tomato Soup Dip
- Toasted French bread or sourdough rounds
- Sturdy crackers (Ritz, Wheat Thins, or Triscuits)
- Bagel chips – perfect for scooping!
- Fresh veggie sticks for a lighter touch
- Or, heck, just hand out spoons 😉
Tips for the Perfect Dip Every Time
- Drain the crushed tomatoes well or the dip can get watery.
- Don’t skip the two-step baking process—it ensures everything is perfectly melted and combined.
- Want it extra gooey? Add more mozzarella on top!
- This dip stays molten hot for a while—perfect for long grazing sessions.
Storage & Reheating
- Store: Leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheat: Microwave in 30-second bursts, stirring between each, or warm in a 300°F oven until bubbly.
- Freezing not recommended—the dairy can separate.
FAQs About Mom’s Tomato Soup Dip
Can I make this ahead of time?
Yes! Assemble everything up to step 5 and refrigerate. When ready to bake, top with cheese and add 5–10 extra minutes of bake time.
Can I double the recipe?
Absolutely. Use a 9×13-inch baking dish and increase bake times slightly.
Is it spicy?
Nope, it’s super kid-friendly. But you can add red pepper flakes or a chopped jalapeño if you want to spice things up.
Can I serve this cold?
This dip is definitely meant to be served hot—you’ll miss out on the gooey cheese experience if it’s cold!
In Conclusion
Mom’s Tomato Soup Dip is more than just an appetizer—it’s a big dish of comfort that brings people together. It’s got all the cozy vibes of childhood lunches, dressed up in a bubbling, cheese-pull-worthy package that’s party-perfect. Whether you’re feeding a crowd or just need a little nostalgic joy, this recipe delivers every single time.
🥫 Looking for more cozy cheese dips? Try these next:
- Creamy Jalapeño Corn Dip
- Cheesy Pizza Dip with Marinara
- Hot Bacon Ranch Dip
Show Me Your Dip!
Made this one? I’d LOVE to see your cheesy creations! Tag me on Pinterest, drop a review below, and tell me what you dipped—bagel chips? Crusty bread? A spoon straight in? (No judgment here.)
Nutritional Info (Approximate Per Serving)
Servings: 10
Calories: ~240
Fat: 18g
Carbohydrates: 9g
Protein: 10g
Sugar: 4g
Sodium: ~620mg
Thanks again for joining me in the kitchen today. Here’s to more dips, more cheese, and more shared moments around the table. 🧡
