Pepperoni Cheese Soup Recipe

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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
Recommended: Pizza-Flavored Recipes
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. Cook: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 carrots, green pepper and remaining pepper; saute 4 minutes longer. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 15-20 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 and pepperoni. Yield: 10 servings (2-1/2 quarts).
Originally published as Pepperoni Cheese Soup in Country Woman October/November 2008, p29

Nutritional Facts

1 cup: 507 calories, 40g fat (20g saturated fat), 102mg cholesterol, 1239mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 25g protein.

  • 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
  1. 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.
  2. 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 15-20 minutes or until potatoes are tender. Cool slightly.
  3. 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 and pepperoni. Yield: 10 servings (2-1/2 quarts).
Originally published as Pepperoni Cheese Soup in Country Woman October/November 2008, p29

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