One of my BEST Recipes! PIZZA SOUP!

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 3 cloves Garlic (minced using a garlic press)
• 100 grams Pepperoni (pre‑sliced frozen pepperoni, thawed)
• 400 grams Canned Diced Tomatoes (drained but keep juices for soup base)
• 240 milliliters Tomato Puree (adds thickness and richness)
• 1 tablespoon Tomato Paste (tube or can, concentrated flavor)
• 1 tablespoon Honey (balances acidity with subtle sweetness)
• 1 teaspoon Italian Seasoning (blend of oregano, basil, thyme)
• ½ teaspoon Salt (adjust to taste; pepperoni is already salty)
• 200 grams Fresh Mozzarella (shredded or torn into bite‑size pieces)
• 1 tablespoon Fresh Parsley (chopped, for garnish)
• 4 slices Crusty Bread (serve on the side for dipping)

Instructions

1. Heat Oil

   Add olive oil to a large pot and heat over medium‑high until shimmering.

   Time: PT2M

2. Sauté Garlic

   Press the garlic through a garlic press and add to the hot oil. Cook, stirring, until fragrant (about 30 seconds).

   Time: PT1M

3. Render Pepperoni

   Add the sliced pepperoni to the pot. Cook, stirring occasionally, until the fat begins to melt and the edges curl, about 3 minutes.

   Time: PT3M

4. Add Tomatoes

   Stir in the canned diced tomatoes (with their juices) and the tomato puree. Mix well.

   Time: PT2M

5. Season & Sweeten

   Add honey, Italian seasoning, and salt. Stir to combine.

   Time: PT1M

6. Simmer

   Reduce heat to a gentle simmer. Cook, uncovered, for 12 minutes, stirring occasionally, until the tomatoes break down and the soup thickens.

   Time: PT12M

7. Add Tomato Paste

   Stir in the tomato paste and cook for another 2 minutes to intensify the flavor.

   Time: PT2M

8. Prepare for Broiling

   Ladle the hot soup into oven‑safe bowls, leaving about ½ inch of space at the top.

   Time: PT2M

9. Add Cheese & Garnish

   Top each bowl with a generous handful of shredded mozzarella and sprinkle chopped parsley over the cheese.

   Time: PT2M

10. Broil

    Place the bowls on a baking sheet and broil on high until the mozzarella is melted, bubbly, and lightly browned, about 1–2 minutes. Watch closely to avoid burning.

    Time: PT2M

    Temperature: Broil (high)

11. Serve

    Remove the bowls carefully (they will be hot), let cool for a minute, then serve with crusty bread on the side.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

20g

Fat

22g

Fiber

3g