Contest-Winning Pizza Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1/2 teaspoon dried basil
- salt and pepper to taste
- 2 garlic cloves minced
- 1/2 teaspoon dried oregano
- 2-1/2 cups water
- 1 medium green pepper chopped
- 1 cup sliced fresh mushrooms
- 1 medium sweet red pepper chopped
- 1/2 teaspoon rubbed sage
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 2 cans (14-1/2 ounces each) diced tomatoes
- 2 cans (10-3/4 ounces each) condensed tomato soup undiluted
- 10 slices french bread toasted
- 1 package (3-1/2 ounces) sliced pepperoni quartered
- Carbohydrate 17.578002047705 g
- Cholesterol 0 mg
- Fat 0.606241909409355 g
- Fiber 1.25681985140466 g
- Protein 3.78180836310231 g
- Saturated Fat 0.156619827753879 g
- Serving Size 1 1 serving (60g)
- Sodium 190.681181449875 mg
- Sugar 16.3211821963004 g
- Trans Fat 0.0985771333972424 g
- Calories 90 calories
Directions In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender. Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Yield: 10 servings (about 2-1/2 quarts). Originally published as Pizza Soup in Quick Cooking January/February 2003, p29 Nutritional Facts 1 serving (1 cup) equals 303 calories, 9 g fat (4 g saturated fat), 18 mg cholesterol, 884 mg sodium, 42 g carbohydrate, 4 g fiber, 13 g protein. Print Add to Recipe Box Email a Friend
