In our house, we LOVE pizza. I thought, why not make it into a soup?
Note: I know that all soups have been creamed soups. Sorry about that! There are more non-dairy soups scheduled for this Friday and next week.
So, I set out making up a new recipe. My husband was skeptical at first, and although it’s not his favorite soup, he was surprised at how tasty it turned out. 😉 Owen, who is our supreme pizza lover, gave me two thumbs up and gobbled up a second helping.
This recipe is still very much in the perfecting stage. Each time I make it, it gets better, but this is what I have so far.
It could also be considered a cheesy tomato bisque I guess. You’ll see why…
2-3 cloves of garlic, pressed in a garlic press or minced fine
1 TBSP olive oil or butter
3 TBSP tomato paste
1 tsp. onion powder
1/3 c. butter
1/3 c. flour
3 scant cups of milk (I use 2 %)
3 c. shredded cheese (any kind should do, but I use our pizza mix of cheeses from Sam’s Club, remember that cheddar equals more flavor so you want to add at least a little bit a cheddar in there)
1 can (2 cups) chicken broth
1 can diced tomatoes
Assorted pizza toppings (more explanation below)
Your favorite bread stick recipe
1. Heat your oil or butter over medium high heat in a pan. Add your pressed/minced garlic cloves and cook until aromatic, stirring constantly so it doesn’t burn. Add your tomato paste and onion powder. Mix well (it will be clumpy but do the best you can). Then set it aside off heat.
2.. Melt your butter in a large pot and then whisk in the flour to make a roux. When that gets bubbly, which should be immediately, add the milk. Whisk until combined. Add the tomato mixture and whisk well until combined.
3. Cook for about 10 minutes until thickened,stirring often so that the bottom doesn’t burn. Add the cheese and stir until melted.
4. Add your chicken broth and diced tomatoes and heat through.
5. Season with salt and pepper to taste.
Optional: Add freshly grated Parmesean cheese on top. I usually buy the $2.50 Frigo wedges at the store. They just came out with a Fontinella cheese that is delicious as well.
6. At the table have bowls of toppings to add to your soup. Pepperoni, sauteed mushrooms, canned artichoke hearts, olives and cooked sausage bits work well. You could add other toppings as well, just be mindful that you’ll probably want to saute the toppings first.
And don’t forget to pair the soup with your favorite bread sticks.
I used this recipe found here but substituted half of the flour with white whole wheat.
When you eat it like this, it really tastes like pizza! (Which totally weirds my husband out :)). I think it’s quite yummy.
If you try this and have suggestions or additions, I would love them! I think that’s an important part of coming up with a new recipe…letting it evolve into it’s best version.
For now, it’s half kid approved. As I said before, Owen LOVES it… Reid doesn’t. He just likes the toppings, bread sticks and the side salad. He’ll eat salad over mac and cheese or most ‘kid’ foods too. Cute little weirdo. 🙂
So, what do you think? Intrigued? Grossed out? Excited to give it a go? 🙂