Prep2eat

January 13, 2016

Pizza Soup

Filed under: Cook, Food, foodblogs, Healthy, Homemade, Prep2eat, Soup, vegetables — Tags: , — prep2eat @ 4:23 pm
Happy New Year 2016

My blog has been a place for me to archive my recipes and food photos for the past four years.

It is my intention to save favorite recipes here as well as inspire and share the passion of homecooking with you. It gives me pleasure to prepare and serve a flavorful meal to my family and friends. The process of choosing quality produce, meats and grains is the start of a magical dining experience. Building textures and flavors round out a multi-sensational taste-bud awakening. The cooking process is total involvement, in-the-moment pleasure for me. Paying attention to details and timing is the creative flow of preparation.

Now cooler weather has finally arrived in New England, so I am returning to my hot soup creations. Just after the new year celebration, I wanted to “cook from the refrigerator” also known as using the leftovers from earlier meals. This is how my Pizza Soup was created. I had small amounts of Mozzarella and Parmesan cheese left over from a delicious Chicken Parmesan with Rigatoni meal. Oh my, the basic tomato-based vegetable soup was elevated to “The Pizza Level.” A genuine upgrade to an already favorite soup that I have posted in my blog previously.

Did I tell you how fast this soup is prepared? Oh, about under one hour. Please treat yourself and others to this foodie experience.

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What you will need:
cutting board
kitchen knife
vegetable peeler
can opener
large pot with matching lid
wooden spoon
cheese grater or box grater
measuring spoons
measuring cup
small spoon for tasting
soup ladle
serving bowl
soup spoon

Ingredients:
canola oil, 2-4 tablespoons. Amount depends on quantity of vegetables using.
onion, small or half of large, peeled and cut into small pieces
celery, one stalk, washed, peeled and cut into small pieces
carrots, two large or three small, washed, peeled and cut into thin slices like discs.
optional: zucchini, washed, cut into small pieces
canned crushed tomatoes size 28 oz. low sodium
box of chicken broth, low sodium, (4 cups)
cold water, 1-2 cups (personal consistency and flavor)
assorted spices and seasonings of choice:
kosher salt, a tablespoon or more depending on personal taste and flavor of canned tomatoes.
crushed black pepper, one teaspoon or more for personal taste.
cinnamon, one teaspoon ground
turmeric, one teaspoon ground
sage, one teaspoon dry ground
thyme, one teaspoon dry ground
optional: sugar, a teaspoonful at a time to correct for bitter tomato flavor at end of cooking the soup.
mozzarella cheese, sliced
parmesan cheese, grated
optional: pasta of choice for serving in bowl of soup.

Cooking process:
In the large pot, heat canola oil on the stove top, medium heat for 2-3 minutes.
Add onions, celery, carrots, zucchini to the heated oil and stir with wooden spoon until vegetables are softened, about 4-5 minutes.
Add the canned tomatoes to the cooking vegetable mixture in the pot. Continue to stir the mixture until it bubbles, about 3-5 minutes.
Add the four cups of chicken broth and the water, continue to stir until soup bubbles, about 3-5 minutes.
Add the salt, pepper and seasonings, continue to stir.
Lower temperature under the pot to low setting, cover slightly to continue cooking for approximately 30 minutes.
With tasting spoon carefully taste the soup, adjust flavor by adding additional salt and pepper to taste.
Add sugar to adjust soup flavor of tomato base of soup.

Serve the soup in a bowl with a slice of Mozzarella cheese and grated Parmesan cheese. Another add-in is a pasta noodle of choice.

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1 Comment »

  1. Reblogged this on Prep2eat and commented:

    Fully uploaded post now.

    Comment by prep2eat — January 13, 2016 @ 5:34 pm


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