Contest-Winning Pizza Soup
This robust soup is a family favorite, and it's a big hit with my canasta group as well. I top each bowl with a slice of toasted bread and cheese, but you can have fun incorporating other pizza toppings such as cooked sausage.
—Jackie Brossard
Kitchener, Ontario
Ingredients
- 2 cans (14-1/2 ounces each) diced tomatoes
- 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 2-1/2 cups water
- 1 package (3-1/2 ounces) sliced pepperoni, quartered
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 1 cup sliced fresh mushrooms
- 2 garlic cloves, minced
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 10 slices French bread, toasted
- 1-1/2 cups shredded part-skim mozzarella cheese
Reviews
I thought it needed way more seasoning so I added 2 tsp dried pizza seasoning to this. I also used lb ground beef and used 1 tsp ground fennel to give it an Italian Sausage taste. I will say that this is a very easy recipe. We sprinkled the soup with some grated Parmesan cheese when we served it.
My husband and young kids enjoyed this but I thought it was way too sweet. I also thought it was under-seasoned so I added more basil and oregano.
Made this soup for my youth cooking class for ages 3-15 and it was a big success! Easy to throw together and of course with the pizza theme, it was a big hit with the crowd. Great recipe that can be adapted to suit tastes. Fun to add the cheese at the end too. (We left off the bread). Thanks for the recipe!
This was an instant hit!! The soup was very flavorful and quick and easy. It was great to warm up the next day too.