Taste of Home
Contest-Winning Pizza Soup
TOTAL TIME: Prep: 5 min. Cook: 40 min.
YIELD: 10 servings (about 2-1/2 quarts).
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
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2 cans (14-1/2 ounces each) diced tomatoes
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2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
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2-1/2 cups water
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1 package (3-1/2 ounces) sliced pepperoni, quartered
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1 medium sweet red pepper, chopped
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1 medium green pepper, chopped
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1 cup sliced fresh mushrooms
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2 garlic cloves, minced
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1/2 teaspoon rubbed sage
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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Salt and pepper to taste
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10 slices French bread, toasted
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1-1/2 cups shredded part-skim mozzarella cheese
Directions
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1.
In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender.
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2.
Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 in. from the heat until cheese is melted and bubbly.
Nutrition Facts
1 cup: 303 calories, 9g fat (4g saturated fat), 18mg cholesterol, 884mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 13g protein.
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