Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 can (28 ounces) diced tomatoes
- 4 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 cup mini pepperoni
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil leaves
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
2. Add the red and green bell peppers, oregano, basil, red pepper flakes, black pepper, and salt. Cook for 5 minutes, stirring occasionally.
3. Add the diced tomatoes, chicken broth, and tomato sauce. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender and blend in batches.
5. Add the mini pepperoni and simmer for 5 minutes.
6. Ladle the soup into bowls and top with shredded mozzarella cheese, grated Parmesan cheese, and chopped fresh basil leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 13g
- Carbohydrates: 18g
- Protein: 16g
- Sodium: 1300mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- You can use any type of cheese you like instead of mozzarella and Parmesan.
Variations:
- You can add cooked pasta or rice to the soup to make it more filling.
- You can add other pizza toppings to the soup, such as mushrooms, olives, or sausage.
Tips and Tricks:
- If you don't have an immersion blender, be careful when blending the soup in a regular blender. Let the soup cool slightly before blending, and blend in batches to avoid splatters.
- You can make this soup ahead of time and reheat it when you're ready to serve.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in bowls with a sprinkle of fresh basil leaves on top.
Garnishes:
- Shredded mozzarella cheese, grated Parmesan cheese, and chopped fresh basil leaves
Pairings:
- Serve with garlic bread or a side salad.
Suggested Side Dishes:
- Garlic bread
- Side salad
Troubleshooting Advice:
- If the soup is too thick, you can add more chicken broth or water to thin it out.
Food Safety Advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food History:
- Pizza soup is a popular dish in Italy, where it is known as "zuppa di pizza."
Flavor Profiles:
- This soup has a rich tomato flavor with a hint of spice from the red pepper flakes and mini pepperoni.
Serving Suggestions:
- Serve this soup as a main course for a cozy dinner at home.
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