Pepperoni Cheese Soup

• 1 pint grape tomatoes
• 2 tablespoons olive oil, divided
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper, divided
• 3/4 cup chopped sweet onion
• 3/4 cup chopped carrots
• 3/4 cup chopped green pepper
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1-1/4 cups cubed peeled potatoes
• 3 cups shredded part-skim mozzarella cheese, divided
• 2 cups shredded white cheddar cheese
• 1 package (8 ounces) cream cheese, cubed
• 1 cup whole milk
• 2 teaspoons pizza or Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 2 packages (one 8 ounces, one 3-1/2 ounces) sliced pepperoni, chopped, divided

1. Place tomatoes in a greased 15x10x1-in. baking pan; drizzle with 1 tablespoon oil, oregano and 1/4 teaspoon pepper; toss gently. Bake at 400u0b0 for 10-15 minutes or until tender; set aside.
2. In a Dutch oven, saute onion in remaining oil until tender. Add the carrots, green pepper and remaining pepper; saute 4 minutes longer. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Cool slightly.
3. In a blender, process soup in batches until smooth. Return all to the pan; heat through. Stir in 2 cups mozzarella cheese, cheddar cheese, cream cheese, milk, pizza seasoning and pepper flakes until cheeses are melted. Add 1-1/3 cups pepperoni and reserved tomatoes; heat through. Serve with remaining mozzarella cheese and pepperoni.

grape tomatoes, olive oil, oregano, pepper, sweet onion, carrots, green pepper, chicken broth, potatoes, mozzarella cheese, shredded white cheddar cheese, cream cheese, milk, pizza, red pepper, pepperoni

Taken from www.tasteofhome.com/recipes/pepperoni-cheese-soup/ (may not work)