Overloading the Machine

Pepperoni Pizza Soup


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.

This page was last modified on 2011 December 20.