Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| 1 cup | Undiluted condensed chicken broth |
| 1 cup | Tomato juice |
| 1 cup | Peeled fresh or canned tomatoes, diced (with |
| \N \N | Juices) |
| 1 small | Onion, sliced |
| 1 \N | Bell pepper, chopped |
| 1 \N | Clove garlic, minced |
| ¾ teaspoon | Dried basil |
| ¾ teaspoon | Dried oregano |
| 4 \N | Thin rounds Italian bread, toasted |
| 4 slices | Part-skim-milk mozarella cheese (1 ounce each) |
Preheat oven to 400F. In a saucepan combine all ingredients except bread and cheese. Simmer for 30 minutes. Spoon into 4 oven-proof soup bowls. Float bread round in each bowl and top bread with cheese slices. Place bowls on baking tray and heat in oven until the cheese melts. Use oven mitts to remove and serve, cautioning diners about heat of bowls.
Nutrients per bowl: Calories 222 Protein 14.7 grams Fat 6.0 grams Cholesterol 15.7 mg Fiber 2⅗ grams Sodium 1042 mg [ MODERN MATURITY; Feb/March 1990 ] Posted by Fred Peters.