Pepperoni Cheese Soup Recipe

Name: Pepperoni Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place tomatoes in a greased 15x10x1-in. baking pan; drizzle with 1 tablespoon oil, oregano and 1/4 teaspoon pepper; toss gently. Bake at 400u00b0 for 10-15 minutes or until tender; set aside.
2
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.
3
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.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pint grape tomatoes, 2 tablespoons olive oil, divided, 1/2 teaspoon dried oregano, 1/2 teaspoon pepper, divided, and more.

Yes, Pepperoni Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepperoni Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions