Cheese-Topped Vegetable Soup

• 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.

italian stewed tomatoes, water, whole kernel corn, sweet red pepper, red onion, green pepper, fresh basil, garlic, salt, pepper, salad croutons, mozzarella cheese

Taken from www.tasteofhome.com/recipes/cheese-topped-vegetable-soup/ (may not work)