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Contest-Winning Pizza Soup

This robust soup is a family favorite, and it's a big hit with my canasta group as well. I top each bowl with a slice of toasted bread and cheese, but you can have fun incorporating other pizza toppings such as cooked sausage. —Jackie Brossard Kitchener, Ontario
  • Total Time
    Prep: 5 min. Cook: 40 min.
  • Makes
    10 servings (about 2-1/2 quarts)

Ingredients

  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 2-1/2 cups water
  • 1 package (3-1/2 ounces) sliced pepperoni, quartered
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 10 slices French bread, toasted
  • 1-1/2 cups shredded part-skim mozzarella cheese

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.
Nutrition Facts
1 cup: 303 calories, 9g fat (4g saturated fat), 18mg cholesterol, 884mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 13g protein.

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