A hearty "pizza" soup made with onion, mushrooms, bell pepper, tomatoes, pepperoni, and mozzarella cheese.
1 tablespoon vegetable oil
1 onion, chopped small
1/2 cup sliced fresh mushrooms
1/4 cup diced green bell peppers
1 cup canned diced tomatoes, undrained
1 cup beef stock
1 cup sliced pepperoni
1/2 teaspoon dried basil
1 cup shredded mozzarella cheese
Preheat oven broiler.
Heat the oil in a large saucepan over medium heat. Add the onion, mushrooms, and bell pepper. Cook, stirring frequently, until the vegetables are soft.
Add the tomatoes, beef stock, pepperoni, and basil. Cook, stirring occasionally, until all is heated through.
Ladle the soup into individual heat-proof bowls. Top each with the cheese. Place the bowls on a rimmed baking sheet and place the baking sheet in the oven, about 6 inches from the broiler.
Broil until the cheese is melty and bubbly. Carefully remove the bowls from the oven. Serve immediately, warning guests that the bowls are extremely hot.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
September 19, 2014
Tried it, and liked it! It was chock full of ingredients but not difficult to make.