All the pizza flavours we love, packed into a soup without a single gram of dough. Ham, salami, olives, artichokes, mushrooms, red wine, oregano, and finally 200 g of Mozzarella that turns golden and bubbly under the grill. Ready in 35 minutes, and the Thermomix® handles all the chopping and cooking right in the mixing bowl.
The idea behind it: at its core, pizza is a flavour composition of savoury meat, tangy tomato, herb-infused oil and melted cheese. We have taken that combination out of the dough and turned it into a hearty soup. The result tastes remarkably like a good salami and olive pizza, with the difference that the pot takes centre stage instead of a dough base. Anyone who already knows our Thermomix® pizza dough will be surprised how close the soup comes to that same flavour result.
Pizza Soup with the Thermomix®
Ingredients 0 / 17 ✓
- 2 sprigs flat-leaf parsley
- 2 onions
- 2 garlic cloves
- 200 g ham
- 200 g salami
- 60 g black olives (pitted)
- 2 tbsp olive oil
- 100 g marinated artichoke hearts (jarred)
- 200 g tinned mushrooms
- 400 g tinned chopped tomatoes
- 100 g dry red wine
- 2 tsp vegetable stock powder
- 1 tsp salt
- 1 tsp dried oregano
- 2 tsp dried Italian herbs
- 2 tsp hot smoked paprika
- 200 g Mozzarella
Instructions 0 / 6
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1
Herbs.
Wash the parsley, shake it dry, remove the thick stalks, place in the mixing bowl and chop for 4 sec / speed 5 using the spatula. Set aside.
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2
Onions.
Peel the onions and garlic, place in the mixing bowl and chop for 5 sec / speed 6, then scrape down with the spatula.
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3
Meat.
Add the ham and salami in pieces together with the olives to the mixing bowl, chop for 3 sec / speed 5 and scrape down with the spatula.
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4
Steam.
Add the oil and cook for 4 min / Varoma / reverse direction / speed 1.
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5
Cook.
Drain the artichokes and mushrooms, then add to the mixing bowl together with the tomatoes, red wine, stock powder, salt, oregano, herbs and paprika and cook for 10 min / 100°C / reverse direction / speed 1. Preheat the oven to 220°C.
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6
Gratinate.
Pour the soup into ovenproof soup bowls. Slice the Mozzarella, lay 2 slices on each portion and gratinate on the middle shelf of the oven for 3 minutes. Serve scattered with the chopped parsley.
Tip: You can also use blue cheese to gratinate the soup. This makes it even more robust in flavour.
Nutrition per serving
Why this soup is different from any tomato soup
A standard tomato soup has three or four ingredients. This one has seventeen, and each does something specific. The 200 g of salami and 200 g of ham are roughly chopped in the mixing bowl for 3 sec / speed 5, then steamed at Varoma / reverse direction / speed 1 for 4 minutes. This releases the fats and builds a flavour base that no tomato stock can achieve on its own. The 100 g of dry red wine goes in together with the 400 g of chopped tomatoes and the 2 tsp of vegetable stock powder and simmers for 10 minutes at 100°C, reverse direction, speed 1.
The hot smoked paprika (2 tsp) gives the soup its spicy character. Anyone who prefers it milder can use 1 tsp instead. For a real kick, you can stir in some chilli flakes as well. The oregano and dried Italian herbs (1 tsp and 2 tsp respectively) provide the classic pizza aroma that sets this soup apart from a simple minestrone.
The oven step that brings it all together
After cooking, comes the step that turns the soup into what its name promises: the soup goes into ovenproof bowls, each portion gets 2 slices of Mozzarella laid on top, and at 220°C the cheese turns golden in 3 minutes on the middle shelf. One important point: the oven must already be preheating during the final cooking step in the Thermomix®, otherwise the finished soup sits waiting too long.
If you enjoy blue cheese, you can replace part of the Mozzarella with it. This makes the soup even more robust and adds a different depth to the result. We find that using pure Mozzarella keeps the outcome closer to the pizza idea.
Where the pizza soup can still go wrong
Leaving the ham pieces too large: If the ham and salami go into the mixing bowl in chunks that are too big, the 3-second step will not chop them evenly. We cut both into rough pieces that fit the mixing bowl beforehand, so that speed 5 can do its job cleanly.
Not draining the artichokes and mushrooms: Both come out of the tin with liquid. Adding them directly with that liquid dilutes the flavour. Drain them well first.
Using bowls that are not ovenproof: The oven runs at 220°C. Standard ceramic bowls can handle this, but ordinary glass often cannot. We use soup bowls that are explicitly rated for oven use.
Note on Thermomix® models: The 220°C applies to the oven, not the mixing bowl. The mixing bowl works at a maximum of 100°C in this recipe. This works on all Thermomix® models. For TM31 users: the Varoma step (4 min / Varoma / reverse direction / speed 1) runs exactly the same way, because Varoma does not set a temperature in Celsius but simply engages the steam-cooking setting.
Leftovers the next day, or freeze for later
The soup keeps in the fridge for up to 4 days. It is best stored without the Mozzarella topping and with the cheese added fresh when reheating. Freezing works well for up to 3 months, also without the cheese. Anyone who freezes it in individual portions has a ready-made base for busy evenings and only needs the oven for the final gratin step.
For anyone who regularly cooks hearty soups with the Thermomix®: our potato soup and carrot soup are the perfect counterpart to this bold pizza soup. If you prefer something more autumnal, our pumpkin soup is another one-pot option that is ready in the mixing bowl just as quickly.
Goes well with: Baguette and Ciabatta.
