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1. Turn the oven to broil.
2. To a large saucepan, combine the broth, tomato juice, water, diced tomatoes, onion, bell pepper, basil and oregano.
3. Simmer the soup for 30 minutes.
4. To serve, ladle the soup into ovenproof bowls.
5. Top with a slice of Italian bread and 1 slice of mozzarella cheese.
6. Place the soup bowls on a baking sheet and broil until the cheese is melted and bubby.
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