Anja’s Pizza Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 4 tablespoon oil (e.g. rapeseed oil)
- 3 onion (s), diced
- 1 kg minced meat, half and half
- 3 cans mushrooms
- 4 cans tomato (s), chopped, with Italian herbs
- 3 pepper (s), diced, yellow, red, green
- 500 g double cream cheese or reduced fat
- 800 ml Cremefine, for cooking or cream
- salt
- pepper
- 3 tablespoon pizza seasoning
- possibly Tabasco
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large saucepan; Make a heat test with a wooden spoon; if bubbles form on the spoon, the oil is hot enough; add the diced onion and allow to translate; stir regularly!
- Add the minced meat, stir regularly and let it become crumbly. Season with salt and pepper.
- Drain the mushrooms in a colander; collect the liquid and set it aside. Add the mushrooms to the meat and let it simmer.
- Add the chopped tomatoes, diced peppers, cream cheese and cream. Bring everything to the boil until the cream cheese has dissolved.
- If you want the soup to be more liquid, add the reserved liquid from the mushrooms.
- Season the soup with salt, pepper and pizza seasoning to taste. If you want it spicier, you add tabasco.
- The soup should simmer for about 1 hour so that the aroma can develop properly.
- Baguette or toast is served with it.
- If you want, you can still achieve variations by adding some noodles, rice or kritharaki. But please not too many, otherwise the soup will be too thick. Should this happen, I would extend it with vegetable broth, tomato juice or just hot water.
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