1 can (26 oz.) tomato puree or crushed tomatoes
1 cup vegetable juice
1 cup chicken broth
1/4 cup shredded fresh basil
1 teaspoon dried oregano
1 cup milk
Black pepper, to taste
1 cup shredded mozzarella cheese
Place tomato sauce, vegetable juice, broth, basil, and oregano in medium-sized saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes to let flavors blend, stirring occasionally.
Add milk to soup and stir to combine. Continue simmering (don’t boil) until heated through, 2 to 3 minutes. Season to taste with black pepper. Pour soup into bowls and top each with about 1/4 cup mozzarella cheese. Serves 4.
And there you have it!