Pepperoni Cheese Soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Pepperoni Cheese Soup recipe, a comforting and indulgent dish that is sure to satisfy your cravings. This creamy soup combines the rich flavors of melted cheese and savory pepperoni, creating a perfect harmony of taste. With just a handful of ingredients and a simple preparation process, this recipe is quick and easy to make. Whether you're looking for a cozy lunch or a hearty dinner option, this Pepperoni Cheese Soup is bound to become a family favorite.

Keywords: Pepperoni, Cheese, Soup, Comforting, Indulgent.

Pepperoni cheese soup recipe details

Pepperoni cheese soup recipe, recipe Rating: 4.6
Number of votes:107

Tomatoes bring a sweetness to this hearty three-cheese soup.
Ready in: 1 hour

Ingredients

Serves: 10

• 1 pint grape tomatoes
• 2 tablespoons olive oil, divided
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper, divided
• 3/4 cup chopped sweet onion
• 3/4 cup chopped carrots
• 3/4 cup chopped green pepper
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1-1/4 cups cubed peeled potatoes
• 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
• 2 cups (8 ounces) shredded white cheddar cheese
• 1 package (8 ounces) cream cheese, cubed
• 1 cup milk
• 2 teaspoons pizza or Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 2 packages (one 8 ounces, one 3-1/2 ounces) sliced pepperoni, chopped, divided

Preparation method

Prep: 15 mins | Cook: 45 mins

1. Preheat oven to 400 degrees F and coat a 15×10-inch baking sheet with nonstick cooking spray.
2. In a mixing bowl, toss tomatoes with 1 tablespoon olive oil, oregano, and a little of the pepper. Pour into prepared baking sheet and roast for 10 to 15 minutes.
3. Pour remaining oil into a heavy saucepan or Dutch oven and place over medium heat. Cook onion in hot oil for about 6 minutes, then stir in the carrots, green pepper, and the rest of the black pepper. Cook, stirring, for 5 more minutes.
4. Pour broth and potatoes into the saucepan and bring to a boil, the simmer on low heat for 15 to 20 minutes. Allow soup to cool slightly, then use a blender to puree the soup in batches (or use an immersion blender and pulse the soup to smoothness in the pot).
5. Reheat soup in saucepan, then add cheeses, milk, and spices. Stir over medium-low heat until cheese has melted, then stir in 1 1/3 cups pepperoni. Serve with the rest of the pepperoni on top of each bowl.