Cheese-Topped Vegetable Soup

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

Text Ingredients