Cheese-Topped Vegetable Soup Recipe

5 1 2
Cheese-Topped Vegetable Soup Recipe
Cheese-Topped Vegetable Soup Recipe photo by Taste of Home
Publisher Photo

Cheese-Topped Vegetable Soup Recipe

Read Reviews
5 1 2
Publisher Photo
Just-picked garden flavor makes this hearty vegetable soup a summer staple for Anna Minegar in Zolfo Springs, Florida. “It warms the soul,” she explains.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1 can (28 ounces) Italian stewed tomatoes
  • 1-1/2 cups water
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 3/4 cup chopped sweet red pepper
  • 2/3 cup chopped red onion
  • 2/3 cup chopped green pepper
  • 1/4 cup minced fresh basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup salad croutons
  • 1/4 cup shredded part-skim mozzarella cheese

Directions

In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until heated through and vegetables are tender.
Ladle the soup into ovenproof bowls. Top each with croutons and cheese. Broil 6 in. from the heat until cheese is melted. Yield: 4 cups.
Originally published as Cheese-Topped Vegetable Soup in Cooking for 2 Summer 2006, p31

Nutritional Facts

1 cup: 160 calories, 3g fat (1g saturated fat), 4mg cholesterol, 1222mg sodium, 29g carbohydrate (15g sugars, 6g fiber), 6g protein.

  • 1 can (28 ounces) Italian stewed tomatoes
  • 1-1/2 cups water
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 3/4 cup chopped sweet red pepper
  • 2/3 cup chopped red onion
  • 2/3 cup chopped green pepper
  • 1/4 cup minced fresh basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup salad croutons
  • 1/4 cup shredded part-skim mozzarella cheese
  1. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until heated through and vegetables are tender.
  2. Ladle the soup into ovenproof bowls. Top each with croutons and cheese. Broil 6 in. from the heat until cheese is melted. Yield: 4 cups.
Originally published as Cheese-Topped Vegetable Soup in Cooking for 2 Summer 2006, p31

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waynepat User ID: 1352809 207874
Reviewed Feb. 26, 2010

"Very good soup. I've made it several times. It is a quick and easy recipe."

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