Saturday, May 18, 2013

Pepperoni Pizza Soup

I made Oh Bite It's "Grilled Cheese Pull Apart Rolls" tonight for dinner and wanted a soup to go with it, since it is rainy and cold out. This was the perfect match for it.

One of the things I find I miss most is pizza, and I don't always want to go all out and make a fancy pizza on a puff pastry crust, so I created pizza soup to mimic the flavor of pizza without the crust. I use shortcuts, like canned tomato soup, so that I can whip up a pot of soup in no time at all.

This particular recipe is for a Pepperoni Pizza Soup, but you are welcome to omit that and make it a vegetarian soup, adding mushrooms and roasted red peppers, or onions, or whatever topping you like. Be creative!

2 11 oz. cans of condensed tomato soup + 3 cans of water
2 tablespoons of butter
2 green onions, sliced
About 2 oz of pepperoni, sliced
2 tsp crushed garlic
1 tsp Italian seasoning (oregano and thyme)
1 cup or more of Italian blend cheese
½ cup shredded parmesan blend
Salt and pepper to taste
Optional - ½ can of heavy cream

In a soup pot, melt butter over medium heat.
Sweat the onions in the melted butter and add sliced pepperoni.
Allow the pepperoni to crisp up, which will allow the fats to render.
Add the garlic and Italian seasoning. Stir until fragrant, a few moments, then add the condensed soup.
Stir well, add water and stir.
Allow to come to a boil, stirring periodically.
Once hot, add cheeses, allowing them to melt.
Add salt and pepper to taste, adjust seasoning as needed.
Finish with heavy cream, if desired, and serve hot with a little extra cheese on top.

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