 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
|
This robust soup is a family favorite, and it's a big hit with my canasta group as well. I top each bowl with a slice of toasted bread and cheese, but you can have fun incorporating other pizza toppings such as cooked sausage. Jackie Brossard Kitchener, Ontario Ingredients:
2 cans (14-1/2 ounces each) diced tomatoes |
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
2-1/2 cups water |
1 package (3-1/2 ounces) sliced pepperoni, quartered |
1 medium sweet red pepper, chopped |
1 medium green pepper, chopped |
1 cup sliced fresh mushrooms |
2 garlic cloves, minced |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
salt and pepper to taste |
10 slices french bread, toasted |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender.
2. Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Yield: 10 servings (about 2-1/2 quarts).
|
|