Directions

1. In a medium pot heat the olive oil over medium heat.  
2. Add minced garlic and cook for about a minute.   
3. Add diced bell pepper and cook until slightly tender and golden, 3 minutes.  
4. Add diced mushrooms and cook until they are browned and their juices have evaporated.  
5. Add the Cream of Tomato Soup and 2 cups hot water, then the black pepper, salt, dried oregano and dried basil. Stir well until soup boils then cook down for an additional 10 minutes over low heat. 
6. Serve the Pizza Soup while warm and garnish each bowl with fresh basil, croutons, sweet corn, sliced olives and shredded mozzarella cheese.