The hot, sultry days of summer are slowly running out now, and there’s even a touch of autumn in the early morning air, the kind of weather that gets us thinking about steaming bowls of soup or chili.
Everyone has a favorite soup they look forward to sitting down to once cooler weather makes an appearance. However, sometimes it’s nice to try something different that still provides comfort and warms your tummy.
This recipe for Pepperoni and Cheese Soup is one such recipe. It’s almost like having pizza in a bowl.
The blend of spices and chunks of pepperoni and melted cheese make a tasty soup. Best of all, it’s quick and easy to prepare.
The soup is great served with some crunchy breadsticks, and here’s a quick way to make some: Take a loaf of French or Italian bread and cut a 5-inch section off the end. Cut it in half lengthwise, and then cut each half in three pieces lengthwise, giving you 6 total pieces.
Melt about 1/4 cup butter and brush each of the six pieces with some. Then, sprinkle each piece with garlic salt and Parmesan cheese.
Place breadsticks on a baking sheet and place under the broiler until lightly browned and crunchy, about 2-3 minutes. If you require more breadsticks, simply cut off another five-inch section and follow the same procedure.
PEPPERONI AND CHEESE SOUP
2 (10.75-ounce) cans of condensed tomato soup
3 cups water
2 cloves garlic, minced
1 1/2 cups uncooked elbow macaroni or other short pasta
2 green onions, sliced
2 teaspoons dried oregano, crushed, or 1 teaspoon fresh oregano leaves, crushed, plus one teaspoon dried oregano
2 teaspoons sugar
1 cup pepperoni, chopped
1 cup (4 ounces) shredded mozzarella cheese, plus extra for garnish
1 cup (4 ounces) shredded cheddar cheese, plus extra for garnish
In a large pan combine the tomato soup, water and garlic and bring to a boil over high heat.
Stir in the macaroni, green onions, oregano, sugar and pepperoni and cook for 8-10 minutes or until macaroni is done.
Pour the soup into one large oven/broiler-proof bowl or four separate oven/broiler-proof bowls.
Top large bowl with both cups of cheese or put 1/4 cup of each cheese on top of separate bowls.
Broil for 3-5 minutes or until cheeses are bubbly and lightly browned.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
