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Pepperoni Pizza Soup

Soups

4 servings

Based on a recipe by George Duran.

• 2 1/2 cups prepared tomato-basil soup (like Imagine)
• 1 1/2 cups water
• 4 cloves garlic, minced
• 1 cup elbow macaroni (or other short pasta such as ditalini or alphabets)
• 2 green onions, sliced
• 2 teaspoons dried oregano, plus more for broiling
• 1 teaspoon crushed red pepper
• Salt to taste
• 1/3 cup diced Light Life Smart Deli vegan Pepperoni (save a few slices for garnish)
• 1 cup grated vegan mozzarella (like Follow Your Heart)
• 1 cup grated vegan Cheddar (like Follow Your Heart)

Preheat the broiler.

Put the tomato soup, water, and garlic into a large pot and bring it to a boil over high heat. When it is boiling, add the macaroni, green onions, oregano, crushed red pepper, salt, and pepperoni and stir well. When the macaroni is cooked, about 6 to 8 minutes, pour the soup into oven safe bowls. Top each with 1/4 cup mozzarella and 1/4 cup Cheddar. Sprinkle on some oregano and put under the broiler until the cheese is bubbling and lightly browned, about 3 to 5 minutes. Garnish each bowl with pepperoni slices and serve.

Alternately, you can serve the soup in a small round, crusty loaf of bread. Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil per the directions above.