It’s quick, easy, and tastes great!
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
Puree tomatoes in blender or food processor until smooth.
In a medium saucepan over medium-high heat, combine and heat tomatoes, chicken broth, butter, sugar, salt, and pepper.
Bring to boil.
In a small bowl, combine milk with the cornstarch.
Stir into tomato mixture.
Return to boil.
Cook stirring constantly until thickened for about 1 minute.
In each serving bowl, add pepperoni and provolone cheese.
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
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