Crockpot Pizza Soup

Pizza soup! What a good idea, all the yumminess of pizza condensed into a bowl of nice, hot soup. I took some liberties with this recipe, and it was totally worth it.

Crockpot Pizza Soup

Comments & Modifications:

• Instead of using pizza sauce from a jar (yuck), I took a 28-oz can of whole peeled tomatoes and ran them through the food processor until just a bit chunky. This has been my new thing lately; it tastes so much fresher than the jar stuff, plus I can customize it with whatever flavor add-ins I happen to need.
• I think we added water at the end to thin it down, until it looked right.
  
• I used red pepper, not green, because they were the same price and red tastes better.
• I don't like mushrooms. We did put in about half of what the recipe calls for, but Dan diced them up so tiny that you couldn't even tell they were there. It was perfect. :) Next time we'll put in all the mushrooms.
• No need for chopped tomatoes when you start with whole peeled tomatoes, eh?
• We used some sort of cooked sausage from the supermarket, I can't remember what.
• I put the pepperoni in the microwave for a bit to get some of the fat out, which helped, but there was still a sheen of oil on the soup after it was done.
• No pasta for us.

Verdict: This was really good, like comfort food good. Next time I'd add all the mushrooms, and maybe more peppers, and maybe some other veggies if I can think of some that would work. The sausage didn't add a lot of flavor, so I think next time I'd use spicy sausage and put less in. Because if I can help it, there will definitely be a next time.