Annual Soup Cook-Off Winning Recipe

Supreme Pizza Soup

Ingredients:

Bechamel:
    - 2 cups whole milk
    - ¼ cup all-purpose flour
    - ¼ cup (1/2 stick) unsalted butter
    - Kosher salt and freshly ground pepper, to taste

Soup:
    - 12 slices of bacon
    - 1 (8 oz) package mixed mushrooms, roughly chopped
    - 1 yellow onion
    - 4 cloves garlic, minced
    - 1 ½ pounds ground sausage
    - 1 (6 oz) can sliced black olives, drained
    - ¼ cup tomato paste
    - 1 (20 oz) can crushed tomatoes with basil
    - 2 cups beef broth
    - 1 tablespoon Italian seasoning
    - ¼ cup red pepper flakes
    - 2 cups Italian blend cheese

Preparation:

1. In a medium saucepan, melt butter over medium heat, then sprinkle flour in to create a roux. Whisk together and cook for 2-3 minutes, or until golden, and season with salt and pepper.
2. Gradually stir in milk, whisking until thickened.
3. Remove from heat and set aside until ready to use later.
4. In a large stock pot or Dutch oven, cook bacon slices (working in batches, if necessary) until crispy, then set aside on a paper towel-lined plate. Cut into small pieces or crumble and save for later use.
5. Add mushrooms and onion to Dutch oven and sauté for 6-8 minutes, or until softened.
6. Season with salt and pepper and Italian seasoning, then add garlic and cook another 1-2 minutes or until fragrant.
7. Stir in ground sausage and cook until browned then add pepperoni and mix in tomato paste and red pepper flakes, cooking for 2 minutes, or until tomato paste is fully incorporated into sausage.
8. Pour in olives and tomatoes and beef broth and stir together until combined.
9. Bring mixture to a boil, then reduce heat and let simmer, covered, for 15 minutes. Taste and adjust seasoning, if necessary.
10. Stir in roux and Italian cheese and cook for another 5 minutes, or until melted and incorporated.
11. Serve hot (optional: topped with bacon crumbles) and enjoy!