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Pepperoni Pizza Soup

Source of Recipe


Chef David Bull, The Driskill (Austin, TX)






List of Ingredients



• 2 Tbsp olive oil
  
• 4 Tbsp butter
  
• 4 onions, diced
  
• 1 (12-oz.) stick pepperoni, sliced into half-moons
  
• 2 cloves garlic, chopped fine
  
• 1 tsp garlic salt
  
• 1 tsp garlic powder
  
• 1 tsp red pepper flakes
  
• 2 tsp dried basil
  
• 2 tsp oregano
  
• 2 tsp dried parsley
  
• 2 tsp celery seed
  
• 6 cups tomato juice
  
• 2 cups warm water
  
• 1 cup tomato sauce
  
• 4 cups tomato puree
  
• 1 Tbsp Dijon mustard
  
• 10 ounces Sauternes wine or 1 cup white sugar
  
• *
  
• Mozzarella cheese, grated, for garnish
  
• Focaccia croutons, for garnish
  






Instructions



1. In large saute pan, heat olive oil and butter until melted. Add onions and cook until translucent. Add pepperoni and fry until golden brown. Add garlic and cook 1 to 2 minutes. Add garlic salt, garlic powder, red pepper flakes, basil, oregano, parsley and celery seed. Toast for 2 to 3 minutes.
   
   
2. Add the tomato juice, warm water, sauce, tomato puree and mustard. Bring to a boil and allow to simmer. Add the wine or sugar and cook 1 to 2 minutes at a very low simmer. Strain fat as it rises to the surface.
   
   To serve, place soup in bowl with focaccia croutons and mozzarella cheese. Heat in a 300-degree (F) oven until cheese is melted.
   
   Makes 1 gallon,
   (can be halved).