Best Pizza Soup With Garlic Toast Croutons Recipes

EASY PIZZA SOUP

Steps:

• Dice the onion. Mince the garlic. Dice the bell peppers. Destem and chop the mushroom caps into bite-sized pieces.
• In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion, mushrooms, and peppers and sauté for 4 minutes, until translucent. Add 1/2 teaspoon kosher salt, the garlic, oregano, fennel, and red pepper flakes and cook 2 to 3 minutes until fragrant and the veggies have softened.
• Add the pizza sauce, canned tomatoes and their liquid, and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in the cheese and simmer 5 more minutes until it is melted. Taste and add additional kosher salt if necessary.
• Serve warm topped with homemade croutons, additional Parmesan cheese, and fresh basil leaves (or simply serve with crusty bread or a gluten free bread substitute).

ITALIAN SUB STOUP AND GARLIC TOAST FLOATERS

Steps:

• Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.
• In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.
• Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.

PIZZA SOUP

Steps:

• In a large saucepan, cook the beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink and vegetables are almost tender; drain. Stir in the tomatoes, broth, pepperoni and basil. Cook until heated through. , Ladle into ovenproof bowls; top with cheese. Broil or microwave until cheese melts and is bubbly.

GARLIC TOAST PIZZAS

Steps:

• Preheat oven to 425°. Place Texas toast in a 15x10x1-in. baking pan. Bake 5 minutes., Spread toast with pizza sauce; top with pepperoni and cheese. Bake until cheese is melted, 4-5 minutes longer.

CONTEST-WINNING PIZZA SOUP

Steps:

• In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender. , Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 in. from the heat until cheese is melted and bubbly.