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Simply Splendid Soup Cookbook

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PIZZA SOUP 2 Pictures


  • 1 tblsp olive or vegetable oil
  • 1 medium onion, sliced
  • 2 large red or green bell peppers, cut into 1 inch pieces
  • 2 cloves garlic, finely chopped
  • 2 cups water
  • 2 14.5 oz cans diced tomatoes in olive oil, garlic and spices, drained
  • 16 oz can tomato paste
  • 1 cup sliced mushrooms
  • 1 1/2 tsp Italian seasoning, crumbled
  • 1 tsp fennel seed
  • 1 can (15-16 oz) kidney beans, drained
  • 1 can (15-16 oz) cannellini beans, drained
  • 6 slices French bread, each 1/2 inch thick
  • 1 1/2 cups shredded part-skim mozzarella cheese



Step 1

Heat oil in Dutch oven over medium heat. Cook onion, bell peppers and garlic in oil, stirring occasionally, until onion is tender. Stir in water, diced tomatoes and paste until blended. Stir in remaining ingredients except bread and cheese. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally.

Just before serving, heat oven to 425. Place bread on ungreased cookie sheet. Toast bread in oven about 6 minutes, turning once, until golden brown. Set oven control to broil. Pour hot soup into 6 oven proof soup bowls or small casseroles. Top each with 1 slice toast. Sprinkle with cheese. Broil soup with tops 3-4 minutes or until cheese is melted.


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