PEPPERONI SOUP

By BobD

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

Details

Servings 4

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.