Pizza soup with salami and mozzarella

Ingredients for 10 servings:

• 5 onions
• 5 garlic cloves
• 3 chili peppers, as needed
• 3 bell peppers, any color
• 160 g salami, finely sliced
• 2 tbsp tomato paste
• 2 cans tomatoes, chopped
• 3 packs of tomatoes, pureed (500 g each)
• 5 balls of mozzarella, alternatively: Gouda
• marjoram
• Thyme
• basil
• Soup seasoning
• salt and pepper
• Water
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

easy to make, suitable for large quantities

Roughly chop half the onion and the garlic and fry in olive oil (it should already be browning on the bottom of the pan). Chop the chili and add it. Fry the tomato paste and then pour in 1 can of chopped tomatoes and a little water. Simmer everything briefly and then puree. Chop the bell peppers, dice the remaining onions and add both. Add the remaining ingredients. Season the soup with the spices and simmer for about 30 minutes. Add water depending on the thickness of the soup. Stir the soup frequently and make sure that no lumps of cheese form. Caution: Do not boil it vigorously, otherwise the cheese will dissolve.