Pepperoni Cheese Soup Recipe

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Children and adults will go for this creative soup that tastes like pizza in a bowl. It's just as fresh and flavorful, and you don't have to fuss with making a crust. —Debbie Reid, Clearwater, Florida

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Pepperoni Cheese Soup Recipe

Prep: 45 min. Cook: 25 min.

Yield: 10 Servings

45 25 70

Ingredients

1 pint grape tomatoes
2 tablespoons olive oil, divided
1/2 teaspoon dried oregano
1/2 teaspoon pepper, divided
3/4 cup chopped sweet onion
3/4 cup chopped carrots
3/4 cup chopped green pepper
1 carton (32 ounces) reduced-sodium chicken broth
1-1/4 cups cubed peeled potatoes
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
2 cups (8 ounces) shredded white cheddar cheese
1 package (8 ounces) cream cheese, cubed
1 cup milk
2 teaspoons pizza or Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 packages (one 8 ounces, one 3-1/2 ounces) sliced pepperoni, chopped, divided

Directions

Place tomatoes in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with 1 tablespoon oil, oregano and 1/4 teaspoon pepper; toss gently. Bake at 400° for 10-15 minutes or until tender; set aside.
In a Dutch oven, saute onion in remaining oil until tender. Add the carrots, green pepper and remaining pepper; saute 4 minutes longer. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan; heat through. Stir in 2 cups mozzarella cheese, cheddar cheese, cream cheese, milk, pizza seasoning and pepper flakes until cheeses are melted. Add 1-1/3 cups pepperoni and reserved tomatoes; heat through. Serve with remaining mozzarella cheese and pepperoni. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup equals 507 calories, 40 g fat (20 g saturated fat), 102 mg cholesterol, 1,239 mg sodium, 12 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Pepperoni Cheese Soup in Country Woman October/November 2008, p29

Freeze Cheese Before Shredding

Before shredding soft cheeses like mozzarella, I put the cheese in the freezer for about 30 minutes. I’ve found this makes it easier to shred, and the cheese doesn’t stick to the grater. —Cheryl J., Beltsville, Maryland