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Cheesy Supreme Pizza Soup


What are your thoughts on a classic supreme pizza (or “pizza supreme” for some you out there)? Typically laden with mushrooms, olives and pepperoni – along with basically anything else you could want to throw on there – we’re hooked on this pizza and have been for quite some time now. It’s a weekly staple in our house on Friday nights, A.K.A. pizza night, and there’s just something about the combination of flavors and ingredients that we love…so much so, in fact, that we took our love of supreme pizza and turned it into a soup!

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This cheesy supreme pizza soup is exactly what we’d hoped it would be! Thick, creamy and über filling, we packed it full of all our favorite pizza toppings and love (loveeeee) how it turned out. We made a roux-based bechamel sauce to start, which gets stirred in at the end, then jumped right in by frying up some bacon, then sautéeing some onions and garlic in the drippings for extra flavor. Ground sausage and pepperoni go into the mix, along with mushrooms and olives…this soup is not for the faint of heart, we’ll tell you that, but we wouldn’t have it any other way.


If you’re obsessed with pizza the way we are and you want a hearty, hole-in-one soup that’ll knock it out of the park every time, this is the recipe for you.

Supreme Pizza Soup

40 minutes to prepare serves 8

Ingredients

  • Bechamel:
  • 2 cups whole milk
  • 1/4 cup all-purpose flour
  • 1/4 cup (1/2 stick) unsalted butter
  • kosher salt and freshly ground pepper, to taste
  • Soup:
  • 12 slices bacon
  • 1 (8 oz.) package mixed mushrooms, roughly chopped
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 pounds ground sausage
  • 1 (6 oz.) package pepperoni
  • 1/4 cup tomato paste
  • 1 (6 oz.) can sliced black olives, drained
  • 1 (20 oz.) can crushed tomatoes with basil
  • 2 cups beef broth
  • 1 tablespoon Italian seasoning
  • 1/4 cup red pepper flakes
  • 2 cups Italian blend cheese (or 50/50 mozzarella and parmesan cheese)
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Preparation

  1. In a medium saucepan, melt butter over medium heat, then sprinkle flour in to create a roux. Whisk together and cook for 2-3 minutes, or until golden, and season with salt and pepper.
  2. Gradually stir in milk, whisking until thickened.
  3. Remove from heat and set aside until ready to use later.
  4. In a large stock pot or Dutch oven, cook bacon slices (working in batches, if necessary) until crispy, then set aside on a paper towel-lined plate. Cut into small pieces or crumble and save for later use.
  5. Add mushrooms and onion to Dutch oven and sauté for 6-8 minutes, or until softened.
  6. Season with salt and pepper and Italian seasoning, then add garlic and cook for another 1-2 minutes, or until fragrant.
  7. Stir in ground sausage and cook until browned, then add pepperoni and mix in tomato paste and red pepper flakes, cooking for 2 minutes, or until tomato paste is fully incorporated into sausage.
  8. Pour in olives and tomatoes and beef broth and stir together until combined.
  9. Bring mixture to a boil, then reduce heat and let simmer, covered, for 15 minutes. Taste and adjust seasoning, if necessary.
  10. Stir in roux and Italian cheese and cook for another 5 minutes, or until melted and incorporated.
  11. Serve hot (optional: topped with bacon crumbles) and enjoy.
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