Just-picked garden flavor makes this hearty vegetable soup a summer staple. It warms the soul.
—ANNA MINEGAR ZOLFO SPRINGS, FL
PREP: 15 MIN. • COOK: 25 MIN. • MAKES: 4 CUPS
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
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.