Cheese-Topped Vegetable Soup

Name: Cheese-Topped Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 cups.
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

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.

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.