Cheese-Topped Vegetable Soup Recipe

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Ingredients:

Serving

1 can (28 oz) italian stewed tomatoes
1-1/2 cups water
1 can (8-3/4 oz) 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 tsp salt
1/4 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	197.58 Kcal (827 kJ)
Calories from fat	40.17 Kcal
		% Daily Value*
Total Fat	4.46g	7%
Cholesterol	9.46mg	3%
Sodium	641.32mg	27%
Potassium	190.79mg	4%
Total Carbs	28.86g	10%
Sugars	7.41g	30%
Dietary Fiber	1.89g	8%
Protein	8.87g	18%
Vitamin C	59.3mg	99%
Iron	0.1mg	0%
Calcium	141mg	14%

Amount Per 100 g
Calories	85.81 Kcal (359 kJ)
Calories from fat	17.45 Kcal
		% Daily Value*
Total Fat	1.94g	7%
Cholesterol	4.11mg	3%
Sodium	278.53mg	27%
Potassium	82.86mg	4%
Total Carbs	12.54g	10%
Sugars	3.22g	30%
Dietary Fiber	0.82g	8%
Protein	3.85g	18%
Vitamin C	25.8mg	99%
Calcium	61.2mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.9

Points
5

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

Bad Points

High in Sodium

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