Delicious pizza soup with tomatoes, mushrooms and peppers
Ingredients
- 1 onion
- 1/2 red peppers
- 1/2 green peppers
- 100 ml tomato passata
- olive oil, for frying
- 1 tin mushrooms
- 1 tin corn
- 650 ml vegetable stock
- 100 g processed cheese
- 50 ml cream
- parsley, to taste
- kidney beans, optional
- celery, optional
- chicken breast, optional
Utensils
- knife
- cutting board
- pot
- spatula
Instructions
- Chop the onion and sauté in the olive oil for about 2 minutes.
- Chop the peppers and celery into small pieces and add to the onions.
- Sauté the vegetables for a further 3 minutes.
- Add the corn, kidney beans and mushrooms.
- Pour in the tomato passata and vegetable broth.
- Season with herbs de Provence, salt and pepper and simmer for 10 minutes.
- Round off with melted cheese and cream and continue to simmer for 5 minutes.
- Garnish the warm pizza soup with parsley or basil and add e.g Serve with pizza snails.
Cook the pizza soup with meat – simply add the sliced chicken breast meat after the onion and peppers have been sautéed and cook in the broth together with the remaining vegetables for about 15 minutes.
