Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 red and/or green bell peppers, chopped
kosher salt
8 oz. sliced baby bella mushrooms
3 cloves garlic, minced
2 tbsp. tomato paste
1 c. chopped pepperoni, plus whole pepperoni slices for topping
1 tbsp. Italian seasoning
1 tsp. crushed red pepper flakes
28 oz. can crushed tomatoes
4 c. low-sodium chicken broth
1/2 c. heavy cream
1 crusty baguette, cut into 4"-long pieces
2 c. shredded mozzarella
Chopped fresh parsley, for garnish
Preparation
Step 1 In an ovenproof Dutch oven or soup pot over medium heat, heat oil. Add onions and peppers and season with salt. Cook until slightly tender and golden, 3 minutes, then add mushrooms and cook until browned and juices have evaporated, 8 minutes more. Add garlic and tomato paste and cook until fragrant, 1 minute. Add chopped pepperoni and stir until combined. Step 2Add Italian seasoning, crushed red pepper flakes, crushed tomatoes, and chicken broth and bring to a simmer, 20 minutes.Step 3Remove from heat and stir in heavy cream. Heat broiler.Step 4Top pot with bread and sprinkle with mozzarella. Place remaining pepperoni on top and carefully transfer soup to oven until cheese is melty and golden. Step 5Garnish with parsley and serve.
