Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Pizza Soup from The Best of Quick Cooking Cookbook

Wednesday, May 27, 2009

{soups-salads-and-salad-dressings} Pizza Soup from The Best of Quick Cooking Cookbook

PIZZA SOUP

2 cans (14-1/2 ozs. each) diced tomatoes

2 cans (10-3/4ozs. each) condensed tomato soup, undiluted

2-1/2 cups water

1 pkg.(3-1/2 ozs.) sliced pepperoni, quartered

1 med. sweet red pepper, chopped

1 med. greem pepper, chopped

1 cup sliced fresh mushrooms

2 garlic cloves, minced

1/2 tsp. rubbed sage

1/2 tsp. dried basil

1/2 tsp. dried oregano

Salt and pepper to taste

12 slices French bread, toasted

1-1/2 cups (6ozs.) shredded part-skim mozzarella cheese

Diredtions: In a Dutch oven or soup kettle, 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 vegtables are tender.

Ladle soup into ovenproof bowls. Top each with a slice of bread and
sprinkle with cheese. Broil 4 inches from the heat until the cheese is
melted and bubbly. Yield: 10 servings.