Tomato Soup With Pepperoni And Provolone Recipe

It’s quick, easy, and tastes great!

Tomato Soup With Pepperoni And Provolone Recipe

How To Make Tomato Soup With Pepperoni And Provolone

Prep: 15 mins
Cook: 30 mins
Total: 45 mins


  • 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.


  • Sugar: 14g
  • :
  • Calcium: 107mg
  • Calories: 161kcal
  • Carbohydrates: 21g
  • Cholesterol: 15mg
  • Fat: 6g
  • Fiber: 3g
  • Iron: 1mg
  • Potassium: 590mg
  • Protein: 6g
  • Saturated Fat: 3g
  • Sodium: 1003mg
  • Vitamin A: 1750IU
  • Vitamin C: 33mg
Nutrition Disclaimer
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