Tomato Soup With Pepperoni And Provolone

Tomato Soup With Pepperoni And Provolone


(5 votes) 4 5

It's quick, easy and tastes great!

Shared by
lost creek, pa.


  • 1 28-oz. can peeled plum tomatoes in juice,undrained
  • 12-oz. chicken broth, low sodium
  • 2 Tbs. plus 1 tsp. sugar
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 C. milk
  • 1 Tbs. cornstarch
  • 1/4 C. pepperoni, cubed in each serving
  • 1/4 C. provolone cheese, cubed in each serving
  • Parmesan cheese and garlic flavor gourmet croutons (optional)

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Puree tomatoes in blender or food processor until smooth. In a medium saucepan over medium-high heat, combine and heat tomatoes, chicken broth, butter, sugar ,salt and pepper. Bring to boil. In a small bowl, combine milk with cornstarch. Stir into tomato mixture. Return to boil. Cook stirring constantly until thickened, about 1 minute. In each serving bowl, add pepperoni and provolone cheese. Pour hot soup over top and add some parmesan cheese and garlic flavor gourmet round croutons if you desire.

Reviews (4)

  • A delicious soup. It is filling and makes a main course when served with salad or vegetable. One point of etiquette--using all caps equals shouting. Unnecessary, right?

    Flag as inappropriate EmmaBess  |  January 19, 2009

  • this was great!! I used left over sliced pepperoni and sliced provolone from the Charger/Steeler game it was a big hit!!

    Flag as inappropriate NoC_CakeLady  |  January 18, 2009

  • I appologize. It takes 2 Tbs. butter. I hope you try the soup & like it. It's very delicious!!

    Flag as inappropriate lonewolf  |  July 7, 2008

  • it doesnt mention butter in the ingredient list, but mentions it in the directions. HOW MUCH BUTTER DOES IT TAKE?

    Flag as inappropriate  |  June 18, 2008

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