Ingredients
28 oz tomatoes , undrained, peeled plum , in juice
¼ cup pepperoni, cubed in each serving
¼ cup provolone cheese, cubed in each serving
12 oz chicken broth, low sodium
2 tbsp sugar, plus
1 tsp sugar
1 tsp salt
½ tsp pepper
¼ cup milk
1 tbsp. cornstarch
Parmesan cheese , optional
garlic flavor gourmet croutons, optional
Preparation
Puree tomatoes in blender or food processor until smooth.
In a medium saucepan over medium-high heat, combine and heat tomatoes, chicken broth, butter, sugar, salt, and pepper.
Bring to boil.
In a small bowl, combine milk with the cornstarch.
Stir into tomato mixture.
Return to boil.
Cook stirring constantly until thickened for about 1 minute.
In each serving bowl, add pepperoni and provolone cheese.
Pour hot soup over top and add some parmesan cheese and garlic flavor gourmet round croutons if you desire.
