Cookbook:Pizza Soup

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Cookbook | Ingredients | Recipes

All ingredients in this pizza soup are added to taste—quantities don't matter too much in this recipe

Ingredients[edit | edit source]

Soup[edit | edit source]

  • 1 tin tomatoes (chopped, whole, whatever you like, as long as it has juice)
  • Cheese (type doesn't matter, just so long as it melts)
  • 1 tsp cornstarch

Toppings[edit | edit source]

You can add whatever you like here in whichever quantity you like. Some ideas include:

Utensils[edit | edit source]

  • Knife (or knives, depending on ingredients)
  • Chopping board(s)
  • Saucepan
  • Cheese grater
  • Spoon
  • Blender (optional)

Procedure[edit | edit source]

  1. Chop the tomatoes and add them to the saucepan with the juice. Water can be added if necessary.
  2. Grate some cheese (for this part I would use at least a handful, depending on the size of your pan) and add to the pan.
  3. Add cornflour, if desired. Stir, and leave to stand on a low/medium heat until the cheese has melted. More may be added to taste.
  4. If desired, blend the soup to make it smoother.
  5. Chop or slice the toppings, making sure your chunks aren't too large (unless you like chunky soup). Add to the pan and heat again.
  6. Serve hot. Extra cheese may be added to top.