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Pepperoni Cheese Soup

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

10 ServingsPrep: 45 min. Cook: 25 min.

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

2 of 2

Pepperoni Cheese Soup (continued)

Directions (continued)

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).

Nutrition 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.