My junior high school cafeteria was probably no better or worse than the average cafeteria. But there were two things they made that were exceptional: pizza, and pizza soup. The pizza was thick and cheesy, and I never heard anyone say a bad word about it.
The pizza soup, on the other hand, was great mostly for the idea of it. I’ve never seen it on the menu anywhere else, and had to create my own recipe for it. The version below is probably far better than what they served, but I still get nostalgic for times when they served it.
Ingredients
1 large can (28 ounces) whole peeled tomatoes
1 large onion
3 cloves garlic
2-3 tablespoons olive oil
1 small can (6 ounces) tomato puree
1 tablespoon parsley
2 tablespoons basil
½ teaspoon crushed red pepper
2 teaspoons salt
croûtons
shredded mozzarella cheese
pepperoni (optional)
Directions
Peel and dice the onion. It doesn’t have to be very small, since you’ll be blending it later.
Mince the garlic. And while you’ve got the knife and cutting board out, chop up the pepperoni if you’re going to be using it.
Put enough olive oil in a pot to coat the bottom and put it on medium heat.
Add the onion and garlic and a little salt and sauté until the onions are translucent.
Before the next step, do you have an immersion blender, AKA stick blender? (Click here to see the immersion blender I have
Add the rest of the ingredients: tomatoes, tomato puree, parsley, basil, crushed red pepper and salt.
Process with an immersion blender until smooth.
If you like to make soup you really should get yourself an immersion blender.
At this point it will probably be a little too thick for soup. Add some water to thin it out.
I always use the can, because it gets the last of the puree. Yeah, I’m that cheap.
Turn the heat down low and simmer for about a half hour. When you’re ready to serve, put a handful of croûtons and some mozzarella in each bowl and pour the soup over.
Top with a little more mozzarella and some diced pepperoni.
And that’s it.
PS: It’s kid approved.
Ingredients
- 1 large can (28 ounces) whole peeled tomatoes
- 1 large onion
- 3 cloves garlic
- 2-3 tablespoons olive oil
- 1 small can (6 ounces) tomato puree
- 1 tablespoon parsley
- 2 tablespoons basil
- ½ teaspoon crushed red pepper
- 2 teaspoons salt
- croûtons
- shredded mozzarella cheese
- pepperoni (optional)
Instructions
Heat the olive oil in a pot over medium heat. Sauté the onions and garlic until the onion is translucent.
Add the tomatoes, tomato puree, parsley, basil, crushed red pepper and salt.
Process with an immersion blender until smooth. Add enough water to thin to proper consistency.
Reduce heat and simmer for a half hour.
Pour soup over croûtons and mozzarella cheese. Top with more mozzarella and diced pepperoni.
