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Tomato Soup With Pepperoni And Provolone Recipe

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Preparation: 15 mins
Cooking: 30 mins
Total: 45 mins
Serves: 4 people


  • 28 oz tomatoes undrained, peeled plum , in juice
  • ¼ cup pepperoni cubed in each serving
  • ¼ cup provolone cheese cubed in each serving
  • 12 oz chicken broth low sodium
  • 2 tbsp sugar plus
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup milk
  • 1 tbsp. cornstarch
  • Parmesan cheese optional
  • garlic flavor gourmet croutons optional


  1. Puree tomatoes in blender or food processor until smooth.

  2. In a medium saucepan over medium-high heat, combine and heat tomatoes, chicken broth, butter, sugar, salt, and pepper.

  3. Bring to boil.

  4. In a small bowl, combine milk with the cornstarch.

  5. Stir into tomato mixture.

  6. Return to boil.

  7. Cook stirring constantly until thickened for about 1 minute.

  8. In each serving bowl, add pepperoni and provolone cheese.

  9. Pour hot soup over top and add some parmesan cheese and garlic flavor gourmet round croutons if you desire.

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