- 4
Ingredients
- 2 tablespoons canola oil
- 2 cups cubed pepperoni
- 2 cups finely chopped yellow onions
- 1 cup finely chopped celery
- 2 garlic cloves, minced
- 2 tablespoons finely chopped basil
- 1 1/2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon finely chopped oregano
- 1/2 teaspoon garlic salt
- 1/4 teaspoon celery seeds
- 1/8 teaspoon red-pepper flakes
- 1 cup tomato puree
- 1/4 cup Sauternes (or other sweet white wine)
- 2 cups tomato juice
- 1 cup tomato sauce
- Salt and freshly ground pepper
- 1 cup shredded mozzarella cheese
- Croutons, preferably homemade
Preparation
Step 1
1. In a medium saucepan, warm the oil over medium heat. Add the pepperoni and cook, stirring occasionally, until it's lightly browned, about 8 minutes.
2. Add the onions, celery, garlic, basil, parsley, oregano, garlic salt, celery seeds and red-pepper flakes and cook, stirring occasionally, over medium heat until the onions are tender, about 8 minutes.
3. Add the tomato puree and cook over medium heat, stirring, for 2 minutes. Add the wine and reduce the liquid by half, about 2 minutes. Add the tomato juice, tomato sauce and 1 cup of water. Bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes.
4. Remove the soup from the heat and season to taste with salt and pepper. Divide among 4 bowls and top with the mozzarella and croutons. Serve immediately.