Name: Easy Pizza Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: One 28 ounce can peeled tomatoes; 2 tablespoons olive oil; 1 sweet onion, peeled and chopped; 1 1/2 cups chicken broth; Sea salt and fresh ground pepper; 12 slices French or Italian bread; 1/4 cup olive oil; 8 ounces fresh mozzarella, sliced into 12 pieces; 1 tablespoon oregano

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This easy pizza soup recipe takes tomato soup from good to amazing by floating some mozzarella croutons on top! It’s the perfect comfort food lunch.

I do love a bowl of warm and wonderful tomato soup for lunch on a crisp fall day, but as you know, I am never one to leave well enough alone when it comes to recipes.

Which is why I am in love with transforming regular wonderful tomato soup into easy pizza soup!

Although my shenanigans with pizza soup and macaroni and cheese cupcakes and cinnamon roll muffins have NOTHING on this menu for the North Carolina State Fair Food line-up.

We are going there for lunch tomorrow (and don’t worry – they are being super careful about requiring masks and social distancing – we are going to snag our fair food and hop right back in our car) and I am already agonizing about what to pick.

I had a run-in with a deep fried Oreo ages ago at the Jersey Shore so that doesn’t even tempt me.

But Deep Fried Lobster On A Stick? Mountain Dew Hush Puppies? Brisket Mac and Cheese? Whatever a Crack-n-Cheese Bowl is?

HELP ME CHOOSE.

It makes my modest little easy pizza soup look like a pipsqueak, but I’m here to tell you that it is just the thing to warm up your fall and winter lunchtimes.

Here’s how you make easy pizza soup!

The soup base is a super-easy mixture of canned tomatoes (side note: use the San Marzano variety if you can) that you whiz up in your food processor.

Toss some onion into a pot with some olive oil, sauté for a few minutes and then add in your tomatoes and some chicken stock

Simmer for about 30 minutes, then puree in your blender. I love my immersion blender for this sort of thing – it’s easy and fun, so long as you turn it off before you lift it out of the soup.

Otherwise you end up flinging tomato soup the entire length and breadth of your kitchen. I won’t tell you how I know this, but I do.

OK, on to the part which makes this pizza soup! Otherwise known as thin slices of French or Italian bread that you have drizzled with olive oil and lightly toasted.

Top them with some slice mozzarella and stick them back into the oven until the cheese just starts to melt, about a minute or so.

Now float them on the top of your soup and sprinkle with whatever you like to sprinkle with…we like oregano on my house, just like we do on our pizza.

It’s not a candied apple hushpuppy with Cheerwine sugar glaze, but it sure is good!

Easy Pizza Soup

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 1x
Category: Lunch
Method: Stovetop, Oven
Cuisine: Italian

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Description

This easy pizza soup recipe takes tomato soup from good to amazing by floating some mozzarella croutons on top! It’s the perfect comfort food lunch.

Ingredients

One 28 ounce can peeled tomatoes
2 tablespoons olive oil
1 sweet onion, peeled and chopped
1 1/2 cups chicken broth
Sea salt and fresh ground pepper
12 slices French or Italian bread
1/4 cup olive oil
8 ounces fresh mozzarella, sliced into 12 pieces
1 tablespoon oregano

Instructions

Puree the tomatoes with their juices in a food processor and set aside.
Heat 2 tablespoons olive oil in a heavy deep pot over medium heat.
Add the chopped onion and cook until onions are tender, about 4 minutes or so. Add tomatoes and chicken broth and bring to a boil, then turn the heat down and simmer for 30 minutes.
Carefully transfer the soup to a blender and puree until smooth (or even better, use an immersion blender and puree right in the pot!). Return the soup to the pot, taste and add salt and pepper if it needs it.
While the soup is cooking, preheat oven to 375 and line a rimmed baking pan with parchment paper or a silicone mat.
Put the bread slices on the baking pan, brush them with olive oil on one side and pop them in the oven until they are until golden, about 5 minutes. Take them out, top each slice with a piece of cheese and return them to oven until cheese just starts to melt, another minute or two.
Float croutons on soup (or serve on the side if you are very, very neat and tidy) and sprinkle with oregano. You’ve made easy pizza soup!

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!