2 (14 1/2 oz.) cans diced tomatoes
2 (10 3/4 oz.) cans condensed tomato soup, undiluted
2 1/2 C water
1 (3 1/2 oz.) pkg. sliced pepperoni
1 medium red pepper chopped
1 medium green pepper, chopped
1 C sliced fresh mushrooms
2 garlic cloves, minced
1/2 tsp. sage
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper to taste
10 slices French bread, toasted
1 1/2 C (6 oz.) shredded mozzarella, shredded
1. In a large soup pot, bring tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with 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 vegetables are tender.
2. Ladle into individual, ovenproof bowls. Top with a slice of bread and sprinkle with cheese. Broil for 4 inches from the heat source until the cheeseks melted and bubbly.