Vegan Pizza Soup

pizza soup

Everything in pizza, except the dough, in soup form

Pizza Soup

I served this soup without telling my guests what it was. Since the menu was “Illusion Food,” everything was supposed to look like one thing, but actually be something else. So this looked like a blended tomato-vegetable soup and grilled bread triangles, but it had a very familiar flavor. I made them guess what it was.

Everything you’d put in pizza (except the crust) goes into this soup, so it’s no wonder it tastes like it. I served it with wedges of pizza dough, rolled into circles, cut into 12 wedges per circle, then cooked on a grill pan until each side had grill marks. It reminded everyone of pita bread wedges, although they weren’t puffed up at all.

Yes, eventually someone guessed what it was. “P..p…pepperoni pizza!” she cried.

How did I get the pepperoni flavor without using pepperoni or any meat? I used the spices: fennel seed and black pepper. Those, along with the garlic, basil and oregano that would normally be in the pizza sauce, gave it enough of a pepperoni taste to pass.

The nutritional yeast is there for the “cheese,” but if you aren’t vegan, you could use real grated cheese, I’m guessing. Add it just before serving, after you’ve blended the soup.

Recipe: Vegan “Pepperoni” Pizza Soup

3 TBS olive oil
1 onion, chopped
3 TBS chopped garlic
1 red bell pepper, chopped
1 carrot, grated or finely chopped
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1/4 cup chopped fresh basil, or 4 tsp dried basil
2 TBS chopped fresh oregano, or 2 tsp dried oregano
1-1/2 tsp salt
1 teaspoon fennel seed
1/4 teaspoon black pepper
1 cup chopped spinach
1/2 can whole olives, sliced, or one of those small cans of chopped olives
8 oz fresh mushrooms, chopped

2 cups water
6 TBS nutritional yeast
1 TBS sugar

Saute onion, garlic, bell pepper and carrot in oil 10 minutes. Add all ingredients except water, yeast and sugar. Cover and cook 30 minutes, until carrots are completely soft and the flavors have blended.

Blend in batches in a blender. (NOTE: Keep the blender lid partially off, and cover it with a cloth. Do NOT completely cover your blender when blending hot liquids. The mixture can explode, burning you and creating a huge mess!)

You can also use an immersion blender if you have one, to blend the mixture.

Add water and nutritional yeast, and sugar, if desired. You might not need the sugar, depending on the sweetness of the other vegetables.

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