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OxfordPress.com

Pepperoni Pizza Soup

This inspiration for the recipe for this easy Pepperoni Pizza Soup came from fellow food writer Kitty Crider, of Austin, Texas, where it is a feature at a local restaurant. The chef says it was his grandmother's creation at her upstate New York restaurant.

Makes 1 gallon
2 tablespoons olive oil
2 tablespoons butter divided
4 large onions, diced, about 1 1/4 cups
1 pound cremini mushrooms, wiped clean and sliced
2 6-ounce packages pepperoni, sliced into half moons
4 garlic cloves, chopped fine
1/2 teaspoon salt
1 to 2 teaspoons red pepper flakes
2 teaspoons dried basil
2 teaspoons oregano
6 cups tomato juice cups chicken stock or water
4 cups crushed or diced tomatoes
1 tablespoon Dijon mustard
3 to 4 tablespoons sugar Mozzarella cheese, grated, for garnish Focaccia croutons

In a Dutch oven, heat olive oil and 1 tablespoon of the butter until melted. Add onions and cook until translucent. Use a slotted spoon to remove to a medium bowl. Add the remaining butter and saute the sliced fresh mushrooms over medium heat until they are cooked. Remove to the bowl with the cooked onion. Add pepperoni slices and cook, stirring occasionally until the pepperoni begins to brown. Add garlic and cook 1 to 2 minutes. Add salt, red pepper flakes, basil and oregano, rubbing the basil and oregano between your fingers to release their flavor. Cook for 2 to 3 minutes.

Add the tomato juice, water, sauce, crushed tomatoes and mustard. Bring ingredients to a boil and allow to simmer. Add the sugar and cook 1 to 2 minutes at a very low simmer. Skim foam as it rises to surface. Keep warm over a low flame until ready to serve.

To serve, place hot soup in bowls and sprinkle with mozzarella cheese. Serve with croutons on top.

Note: For those who want the cheese added with a heavy hand, tuck some croutons in the soup, sprinkle cheese on top and run under broiler to melt and brown the cheese.