Cheese-Topped Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Just-picked garden flavor makes this hearty vegetable soup a summer staple for Anna Minegar in Zolfo Springs, Florida. âIt warms the soul,â 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:
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.
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