• 2 tablespoons olive oil

  • 2 onions, peeled and chopped

  • 4 cloves garlic, peeled and minced

  • 28 oz can whole tomatoes

  • 2 cups chicken broth

  • 1 tablespoon dried oregano

  • 2 carrots, peeled and grated

  • 8 ounces of Pepperoni, thinly sliced

  • Sprinkled sea salt and freshly ground black pepper, to taste

  • 4 slices bread

  • 2 cups grated Mozzarella cheese


  • 1.

    Preheat the broiler in your oven.

  • 2.

    Sauté the onions and garlic in a large saucepan or soup pot until the onions are lightly browned and your kitchen smells amazing. Add the tomatoes, crushing them with the back of a wooden spoon. Add the chicken broth, oregano and carrots. Add the pepperoni and season with salt and pepper to taste. Simmer for 15 minutes.

  • 3.

    Ladle the hot soup into 4 onion soup bowls or four large soup cups. Cut the bread into large circles that fit inside the soup bowls and place one onto each bowl of soup. Add half a cup of grated mozzarella to the top of each bowl and place under broiler. Cook until the cheese is golden and bubbling, about 1-2 minutes.

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