Recipe: Pizza Lovers' Soup
SoupsPIZZA LOVERS' SOUP
1 cup water
1 cup undiluted condensed chicken broth
1 cup tomato juice
1 cup peeled fresh or canned tomatoes, diced (with juices)
1 small onion, sliced
1 bell pepper, chopped
1 clove garlic, minced
3/4 tsp dried basil
3/4 tsp dried oregano
4 thin rounds Italian bread, toasted
4 slices part-skim-milk mozzarella cheese (1 ounce each)
Preheat oven to 400 degrees F.
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.
Servings: 6
Source: Modern Maturity magazine; February/March 1990
1 cup water
1 cup undiluted condensed chicken broth
1 cup tomato juice
1 cup peeled fresh or canned tomatoes, diced (with juices)
1 small onion, sliced
1 bell pepper, chopped
1 clove garlic, minced
3/4 tsp dried basil
3/4 tsp dried oregano
4 thin rounds Italian bread, toasted
4 slices part-skim-milk mozzarella cheese (1 ounce each)
Preheat oven to 400 degrees F.
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.
Servings: 6
Source: Modern Maturity magazine; February/March 1990
MsgID: 3142495
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Herbed Split Pea Soup
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Herbed Split Pea Soup
Board: Daily Recipe Swap at Recipelink.com
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