Serve with crusty French bread and salad.

1 tbsp. vegetable oil
1 sm. onion, chopped
1/2 c. sliced mushrooms
1/4 c. slivered sweet green pepper
1 can (28 oz.) plum tomatoes (undrained)
1 c. beef or chicken stock
1 c. thinly sliced pepperoni (about 5 oz.)
1/2 tsp. dried basil
1 c. shredded Mozzarella cheese

In saucepan, heat oil over medium heat; stir fry onion, mushrooms and green pepper until soft but not browned. Add tomatoes, stock, pepperoni and basil; cook until heated through.

Ladle soup into 4 oven proof bowls; sprinkle with cheese. Broil until cheese melts and is bubbly. (Alternatively, microwave at High for 1 1/2 minutes or until cheese melts.) Serve immediately. Makes 4 servings.