You can easily fit the kid-friendly flavours of a pizza into a soup bowl. This easy-to-make soup is always a hit at our table.
Yield: Serves 4 - 6
2 tablespoons olive oil
2 onions, peeled and chopped
4 cloves garlic, minced
1 28 ounce can whole, crushed or chopped tomatoes
2 cups chicken broth
2 carrots, peeled and grated
1 tablespoon dried oregano
8 ounces pepperoni, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
4 slices whole grain bread
2 cups shredded mozzarella cheese
Sauté the onions and garlic in a large stockpot with the olive oil until the onions are lightly browned and your kitchen smells amazing.
Add the canned tomatoes. (If you use whole tomatoes crush them with the back of a wooden spoon.) Add the chicken broth, carrots and oregano. Simmer for 15 minutes or so until the carrots are tender.
Add the pepperoni and season with salt and pepper to taste.
Preheat the broiler in your oven.
Ladle the hot soup into 4 onion soup bowls or 4 large ovenproof soup cups. Cut the bread into large circles and cover the top of each soup bowl. Sprinkle on 1/2 cup of shredded mozzarella onto the top of each bread slice and then place bowls under the broiler in your oven. Cook until the cheese is golden and bubbling, about 2 or 3 minutes.
Try adding any of your favourite pizza toppings to the soup. Mushrooms, peppers and sliced, browned Italian sausage all work well.
This recipe:Soups & Stews
One of the best ways to fill Half Your Plate (and all of your soup bowl) is with a simple pureed soup. They’re a time-honoured and super-simple way to get a whole lot of vegetable flavour on the table in a hurry – maybe even hide vegetables from finicky eaters. This one was custom created by Honourable Dipika Damerla with Chef Michael Smith’s coaching!