Our easy Margherita Pizza Soup recipe has all the satisfaction of a freshly baked pizza, but in cup form!
This fun soup has the flavors of margherita pizza, right down to the fresh basil and melty mozzarella cheese, but it’s deconstructed for a creative twist. Perfect for a casual family dinner.
Kevin calls me the soup whisperer… and I’ll happily embrace the nickname because I LOVE SOUP! Whether it’s a spicy Thai Pumpkin Corn Soup, a cold summer soup like Ajo Blanco, or a classic Potato Soup, soup is my go to, I want to chill out in the kitchen and make something from scratch happy place. And you can tell because I have lots of soup recipes on the blog including another pizza soup!
You can’t have too much of a good thing! So, here’s a quick and easy soup that’s a twist on Margherita Pizza. It’s one of the simplest and most satisfying pizzas ever created, with a simple tomato sauce, fresh mozzarella and basil. It’s rumoured to have been created for Queen Margherita after the unification of Italy, but the veracity of these claims are disputed. The neapolitan pizza has been around for at least 200 years in the region of Naples. No matter when, and for whom, this simple pizza was concocted, it’s undisputably delicious!
Our Margherita Pizza Soup is inspired by this legendary pie. It has a simple tomato base with onion, garlic and herbs and is topped with melty mozzarella cheese and fresh basil. And of course you can’t forget the crust, so we’ve made some parmesan pizza crust breadsticks for garnish!
It tastes fresh with the sweetness of tomatoes, the saltiness of cheese and that licorice-y bite of basil. Just as good as pizza, but with a fun deconstructed twist. I mean, how cute is this yummy tray of Margherita Pizza Soup looking? Mmmmmmm!
This easy soup has all the satisfaction of pizza- but it's served in a cup! It's also part of our Wall-e Family #diydatenight. Check it out here.
- 1 large onion, diced
- 4 cloves garlic, sliced
- 1 tablespoon olive oil
- 2 teaspoons italian seasoning
- 1/2 teaspoon dried basil
- 1 28oz can fire roasted crushed tomatoes
- 1 28oz can crushed tomatoes
- 2 cups chicken or vegetable stock
- 6 oz whole milk mozzarella cheese, thinly sliced
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil
- pizza crust breadsticks
Preheat oven to 350F
Heat oil in a dutch oven or stock pot over medium heat.
Saute onions and garlic until softened and golden.
Add in spices, tomatoes, and stock and bring to a simmer.
Cook, stirring often, about 30 minutes, or until flavors come together.
Season with salt and pepper to taste.
Divide hot soup into oven safe mugs and place them on a cookie sheet.
Top with mozzarella and bake until cheese has melted, about 3-5 minutes.
Chiffonade the basil and sprinkle on top the soup.
Serve with breadsticks and grated parmesan.
Pizza Crust Breadsticks: Preheat oven to 450F. Roll out one small pizza crust dough into a rectangle (about 8 by 12 inches). Slicing along the short edge, cut the dough into 1/2 inch strips. Take each strip, bend it in half and twist. Place twists on a cookie sheet lined with parchment paper. Brush twists with olive oil and sprinkle with salt and parmesan. Bake until lightly browned.
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