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Cheese-Topped Vegetable Soup

 Cheese-Topped Vegetable Soup
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.
4 ServingsPrep: 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.
Nutritional Facts: 1 cup equals 160 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 1,222 mg sodium, 29 g carbohydrate, 6 g fiber, 6 g protein.