Pizza Soup
For a soup with pizza flavor, you’ll need about the same ingredients as for baking, but instead of dough we’ll use broth. It’s best to choose cold-smoked bacon - it’s more aromatic and has a stronger taste, which matters for this soup. You can use chicken or beef broth. Chicken is more neutral, while beef has a more pronounced flavor. I used beef broth. You can also replace the broth with plain water.
Updated : 03 March, 2026
Easy
About 20 min.
Ingredients
1 liter
Water
200 grams
Champignon
200 grams
Bacon
100 grams
Cherry tomatoes
2
Tomato
1
Pepper
1
Onion
5 tablespoon
Ketchup
1 teaspoon
Sugar
50 grams
Hard cheese
1
Cukinija
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make pizza-flavored soup, you’ll need roughly the same ingredients as for pizza, but instead of dough we’ll use broth. Choose cold-smoked bacon for a stronger aroma and taste. Use chicken or beef broth (chicken is milder, beef is richer). I used beef broth. You can also use plain water.
Step 2
Wash the vegetables and pat dry. Slice the zucchini into thin half-moons.
Step 3
Remove the seeds and stem from the bell pepper and cut into thin strips. Any color works; I used green for contrast.
Step 4
Cut the bacon into strips. Mine was pre-sliced, but the strips were long, so I cut them in half.
Step 5
Cut large mushrooms into wedges; cut medium ones in halves or quarters; leave small ones whole.
Step 6
Peel the onion. You can add it whole and remove it at the end (as I did), or chop it and sauté it with the other vegetables (step 12).
Step 7
Grate the cheese on a coarse grater.
Step 8
Add cherry tomatoes whole or cut them in half.
Step 9
Cut the tomatoes in half and grate them on a fine grater. You’ll get tomato purée and the skins will be left behind. You can use canned chopped tomatoes in their own juice instead.
Step 10
Add ketchup and sugar to the tomato mixture and stir.
Step 11
Heat a pot over high heat. Add the bacon and fry until crispy. You can fry it in a separate pan, but if you have a heavy-bottomed pot, you can cook the soup entirely in it.
Step 12
Transfer the bacon to a plate, keeping the rendered fat in the pot - you’ll use it to sauté the vegetables.
Step 13
Add the zucchini, mushrooms, bell pepper, and the whole or chopped onion. Sauté over high heat, stirring, for about 7 minutes. Lightly salt at the end.
Step 14
Pour in 1 cup of broth (or water).
Step 15
Cover with a lid and simmer together for 5 minutes over medium heat.
Step 16
Add the cherry tomatoes. Pour in the remaining broth (or water) and add the tomato mixture. Stir well, bring to a boil, and cook for another 10-15 minutes, until the vegetables are tender, skimming foam as needed.
Step 17
Return the cooked bacon to the pot (save a few strips for serving) and stir.
Step 18
Turn off the heat, cover, and let the soup rest for 10 minutes.
Step 19
Ladle into bowls. Top each serving with the reserved crispy bacon and grated cheese, and serve. Enjoy!
Author note
Share the recipe
