EASE OF PREPARATION: Easy, Moderate, Complex
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
- 2 tablespoons olive oil
- 2 onions, peeled and chopped
- 4 cloves garlic, peeled and minced
- 28 oz can whole tomatoes
- 2 cups chicken broth
- 1 tablespoon dried oregano
- 2 carrots, peeled and grated
- 8 ounces of Pepperoni, thinly sliced
- Sprinkled sea salt and freshly ground black pepper, to taste
- 4 slices bread
- 2 cups grated Mozzarella Cheese
- Preheat the broiler in your oven.
- Sauté the onions and garlic in a large saucepan or soup pot until the onions are lightly browned and your kitchen smells amazing.
- Add the tomatoes, crushing them with the back of a wooden spoon.
- Add the chicken broth, oregano and carrots.
- Add the pepperoni and season with salt and pepper to taste. Simmer for 15 minutes.
- Ladle the hot soup into 4 onion soup bowls or four large soup cups.
- Cut the bread into large circles that fit inside the soup bowls and place one onto each bowl of soup.
- Add half a cup of grated mozzarella to the top of each bowl and place under broiler.
- Cook until the cheese is golden and bubbling, about 1-2 minutes.
Yield: 4 servings