Pepperoni Soup Recipe by Chef David Bull | Tasting Table
Prep Time:
Cook Time:
Servings:
4 main-course servings
Ingredients
  • 2 tablespoons canola oil
  • 2 cups cubed pepperoni
  • 2 cups finely chopped yellow onions
  • 1 cup finely chopped celery
  • 2 garlic cloves, minced
  • 2 tablespoons finely chopped basil
  • 1½ tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped oregano
  • ½ teaspoon garlic salt
  • ¼ teaspoon celery seeds
  • ⅛ teaspoon red-pepper flakes
  • 1 cup tomato puree
  • ¼ cup Sauternes (or other sweet white wine)
  • 2 cups tomato juice
  • 1 cup tomato sauce
  • Salt and freshly ground pepper
  • 1 cup shredded mozzarella cheese
  • Croutons, preferably homemade
Directions
  1. In a medium saucepan, warm the oil over medium heat. Add the pepperoni and cook, stirring occasionally, until it's lightly browned, about 8 minutes.
  2. Add the onions, celery, garlic, basil, parsley, oregano, garlic salt, celery seeds and red-pepper flakes and cook, stirring occasionally, over medium heat until the onions are tender, about 8 minutes.
  3. Add the tomato puree and cook over medium heat, stirring, for 2 minutes. Add the wine and reduce the liquid by half, about 2 minutes. Add the tomato juice, tomato sauce and 1 cup of water. Bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes.
  4. Remove the soup from the heat and season to taste with salt and pepper. Divide among 4 bowls and top with the mozzarella and croutons. Serve immediately.