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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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. âDebbie Reid, Clearwater, Florida 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:
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 10-15 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 cheese and pepperoni. Yield: 10 servings (2-1/2 quarts).
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