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Pizza Soup

Preparation 20 Cook Time 25 Serves 2     adjust servings

Is it a pizza? Is it soup? This aromatic, soothing sensation demonstrates a spectacular collision of flavors….smoky, sizzling pepperoni greatness packs a punch with the wholesome goodness of toasted bread. The steamy broth and melted mozzarella are like the icing on the cake for this dynamic duo!


  • 4 baguette slices, toasted
  • 1 tablespoon olive oil
  • 4 large cloves garlic, chopped
  • 1 (28 ounce) can Fireroasted Diced Tomatoes
  • 1/2 cup chicken broth
  • 3/4 tablespoon Italian Seasoning
  • 1/2 teaspoon dried red chili pepper flakes
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 cups mozzarella (sliced or grated)
  • 12 slices pepperoni


Preheat oven to 425 degrees. Place the top rack on the second shelf of the oven. Place baguette slices directly on the rack in the oven and cook until crispy, about 3-4 minutes. Remove from oven. Set aside. In a large pot, heat olive oil over medium heat. Add garlic and cook for 1 minute, then add diced tomatoes, chicken broth, Italian seasoning, chili pepper flakes, salt and sugar. Heat until steaming. Spoon into two Good Cook stoneware mugs. Heat oven to broil. Place two baguette slices in the center of each mug of soup. Sprinkle cheese on top of croutons, then top with pepperoni. Place mugs on a baking sheet, then place on the second rack from the top. Cook until cheese is melted and bubbly. Remove from oven and cool slightly before serving. Enjoy!

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