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We’ve had a cold snap here in Calgary and soup is always a good thing when it is cold outside. I first started making this soup recipe about 12 years ago….and the kids love it.

First published in 2007

Pizza Soup

1 tbsp. – oil
1 – onion, chopped
1/2 cup – mushrooms, sliced (or more)
1/4 cup Рpepper (red, green, any), chopped
1 28 oz can – whole tomatoes
1 cup – beef stock
1 cup – thinly sliced pepperoni (I use sticks)
1/2 tsp – basil
Mozzarella cheese, grated or Kraft pizza mix
pepper to taste

In a large pot heat oil. Saute onion, mushrooms and pepper, stirring until softened. Add tomatoes (breaking up with hand or scissors), stock, pepperoni and basil. Simmer on low for approx. 1 hour. Ladle soup into bowls and sprinkle with shredded mozzarella cheese.

This is a soup that you can play with and try different ingredients. You can use any variety of pepperoni (turkey, hot – mild). The hotter the pepperoni, the spicier the soup. We don’t add peppers due to husband’s dislike for them, but instead I finely chop (chiffonade) fresh spinach and add to the bowl before the soup and cheese is added.

Serve with crusty rolls and/or a fresh salad and it’s a prefect meal on a cold day!

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