CONTEST-WINNING PIZZA SOUP

Contest-Winning Pizza Soup image

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

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 14

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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

Steps:

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 : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 884mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.