PEPPERONI CHEESE SOUP

Pepperoni Cheese Soup image

Children and adults will go for this creative soup that tastes like pizza in a bowl. It's just as fresh and flavorful, and you don't have to fuss with making a crust. -Debbie Reid, Clearwater, Florida

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 16

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Ingredients

1 pint grape tomatoes
2 tablespoons olive oil, divided
1/2 teaspoon dried oregano
1/2 teaspoon pepper, divided
3/4 cup chopped sweet onion
3/4 cup chopped carrots
3/4 cup chopped green pepper
1 carton (32 ounces) reduced-sodium chicken broth
1-1/4 cups cubed peeled potatoes
3 cups shredded part-skim mozzarella cheese, divided
2 cups shredded white cheddar cheese
1 package (8 ounces) cream cheese, cubed
1 cup whole milk
2 teaspoons pizza or Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 packages (one 8 ounces, one 3-1/2 ounces) sliced pepperoni, chopped, divided

Steps:

Place tomatoes in a greased 15x10x1-in. baking pan; drizzle with 1 tablespoon oil, oregano and 1/4 teaspoon pepper; toss gently. Bake at 400° for 10-15 minutes or until tender; set aside., In a Dutch oven, saute onion in remaining oil until tender. Add the carrots, green pepper and remaining pepper; saute 4 minutes longer. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Stir in 2 cups mozzarella cheese, cheddar cheese, cream cheese, milk, pizza seasoning and pepper flakes until cheeses are melted. Add 1-1/3 cups pepperoni and reserved tomatoes; heat through. Serve with remaining mozzarella cheese and pepperoni.

Nutrition Facts : Calories 507 calories, Fat 40g fat (20g saturated fat), Cholesterol 102mg cholesterol, Sodium 1239mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.