Pizza Soup
Everyone's favorite — only in soup form! It sounds far-fetched, but this soup really does taste like a real pizza. It's hearty and nourishing, and it looks bright, striking, and beautiful. Make it for a family lunch or a festive dinner.
Cooking method
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Step 1:
For pizza-flavored soup you'll need roughly the same ingredients as for a pizza, but instead of dough we use broth. Use dry-cured bacon — it's more fragrant and more boldly flavored, which matters here. Chicken or beef broth both work; chicken is more neutral, beef more pronounced. I used beef broth. You can replace the broth with plain water.
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Step 2:
Wash and dry the vegetables. Cut the zucchini into thin half-moons.
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Step 3:
Core and seed the bell pepper and cut it into strips. Any color works — I used green for contrast.
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Step 4:
Cut the bacon into strips. Mine was pre-sliced, but the slices were too long, so I cut them in half.
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Step 5:
Cut large mushrooms into wedges, medium ones in half or quarters, and leave the small ones whole.
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Step 6:
Peel the onion. You can add it to the soup whole and fish it out at the end, as I did, or chop it finely and sauté it with the rest of the vegetables (step 12).
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Step 7:
Grate the cheese on the coarse side of a box grater.
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Step 8:
Add the cherry tomatoes to the soup whole or halved.
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Step 9:
Halve the regular tomatoes and grate them on the fine side of a box grater — you'll get a purée, and the skin will be left behind in your hand. You can use canned chopped tomatoes in their juice instead.
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Step 10:
Add the ketchup and sugar to the tomato purée and stir.
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Step 11:
Heat a pot over high heat. Add the bacon strips and fry until crisp. You can fry the bacon in a separate skillet, but if you have a good heavy-bottomed pot you can make the whole soup in it.
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Step 12:
Transfer the bacon to a plate, keeping all its fat in the pot — you'll use it to sauté the vegetables.
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Step 13:
Add the zucchini, mushrooms, bell pepper, and the whole or chopped onion to the pot. Sauté over high heat for about 7 minutes, stirring. Lightly salt everything at the end.
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Step 14:
Pour a cup of broth (or water) over the vegetables.
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Step 15:
Cover and simmer everything together for 5 minutes over medium heat.
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Step 16:
Add the cherry tomatoes to the pot. Pour in the remaining broth or water and add the tomato mixture. Stir well. Bring to a boil and cook the soup for another 10-15 minutes until the vegetables are done, skimming off any foam.
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Step 17:
Add the fried bacon to the pot, holding back a few pieces for serving, and stir.
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Step 18:
Then turn off the heat, cover the pot, and let the soup rest for 10 minutes.
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Step 19:
Ladle the soup into bowls. Top each with the reserved bacon and grated cheese, and serve. Enjoy!
- Buy fresh, medium-sized mushrooms — snowy white, with no spots, bruising, or off smell. They shouldn't feel slimy. Rinse off any grit under warm or cold running water and trim away any bad spots. Tiny mushrooms under about ¾ inch don't need peeling at all — just a good rinse. For larger ones, peel away the thin outer film.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Button mushrooms - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavl cheese - 361 kcal/100g
- Altai cheese 50% fat - 356 kcal/100g
- Sovetsky cheese - 400 kcal/100g
- Stepnoy cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese 50% fat - 400 kcal/100g
- Chester cheese 50% fat - 363 kcal/100g
- Edam cheese 40% fat - 340 kcal/100g
- Cheese with mushrooms 50% fat - 395 kcal/100g
- Emmental cheese 45% fat - 420 kcal/100g
- Gouda cheese 45% fat - 356 kcal/100g
- Amadeus cheese - 364 kcal/100g
- Dom Blanc cheese (semi-hard) - 360 kcal/100g
- Lo Spalmino cheese - 61 kcal/100g
- Etorki cheese (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Yellow full-fat cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Boiled bacon - 447 kcal/100g
- Water - 0 kcal/100g
- Ketchup - 93 kcal/100g
- Pepper - 26 kcal/100g
- Cherry tomatoes - 15 kcal/100g
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