Buffalo Chicken Tacos
November 25, 2019
Kung Pao Shrimp Tacos
November 28, 2019
Tomato soup, flavored like pizza? In. Extreme, extreme in. Also, don’t skip the broiling of the bread and pepperoni. It is *everything*.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
bowls
|
Ingredients
- 1 Onion
- 3 cloves garlic
- 2 cans crushed tomato (28 oz per can)
- 2 cups low sodium beef stock
- 3 tablespoons butter
- 1 tablespoon dried italian seasoning
- 1 teaspoon white sugar
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Red Pepper flake
- 1/2 teaspoon salt
- 1 cup pepperoni (dont measure, leftover pepperoni rocks)
- 1/2 loaf ciabatta bread
- 1 cup Parmesan cheese
- 1 cup pepperoncini rings
Ingredients
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Instructions
- In blender, combine onion, garlic, and crushed tomato. Blend until smooth.
- Add proto-soup to large dutch oven over medium heat along with butter, stock, sugar, vinegar, salt, pepper flakes, and dried herbs. Bring to simmer and keep it there for 20 minutes.
- As soup simmers, cube bread and place on cookie sheet along with the pepperoni. Toast under the broiler for 3-4 minutes or until bread is browned and pepperoni is just crisp.*
- Once soup has simmered and toppings done, make a bowl of soup! Top with the cheese, croutons, pepperoni, pepperoncini, and a grind of pepper. Enjoy. Don't burn your mouth.
Recipe Notes
*Yep. Broiling the pepperoni. It's genius. I know.
