Vegetarian Pizza Soup with Cheese Croutons Recipe (2024)

FAQs

Why do you avoid simmering your soup after adding the cheese? ›

Boiling it after you add dairy can cause grittiness or clumping. How do you prevent cheese from clumping in soups? MDP: The key is to add cheese at the very end, with just residual heat -- either after turning off the heat or at the very end.

I only used half of a standard can of Campbell's tomato soup because that was more than enough to cover the entire pizza. I punched it up with some garlic salt because tomato soup without added seasoning tastes nothing like pizza sauce and I wanted to at least try to add a little extra flavor.

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

White pizza (Italian: pizza bianca) is a style of pizza that does not use tomato sauce. The pizza generally consists of pizza dough, olive oil, garlic, cheese, salt and, sometimes, toppings including vegetables such as spinach, tomato, and herbs.

Marinara pizza sauce is a simple sauce blended with tomatoes and aromatic ingredients, such as onions and garlic. Additional seasonings and herbs, such as basil, oregano, red pepper flakes, and more can be added depending on personal preference.

Not all cheeses melt well, so it's important to choose a cheese that has good melting properties. Additionally, if the heat is too low or if the soup is not hot enough, the cheese may not melt properly. Lastly, if the cheese is added too early in the cooking process, it may become stringy instead of fully melting.

If you are adding cheese to hot liquid, it can become stringy or seizes. If you are adding any cheese to hot liquid, my best tip is to use the finest shreds you can and let the cheese come to room temperature and take the soup off any heat when you stir in the cheese.

Don't add the cheese all at once or you risk clumping. Sprinkle the cheese in, stir and when it's almost melted, sprinkle in more. A sure-fire way to prevent cheese from clumping is to toss it with some cornstarch before adding to the soup.

Cheese can curdle when added to soup due to the high temperatures and acidity in the soup. The proteins in cheese are sensitive to heat and acid, causing them to separate and form curds. What types of cheese are less likely to curdle in soup? Cheeses that are aged or have a higher fat content are less likely to curdle.