1 C. milk, 2%
1/4 C. flour
1 (15oz) can vegetable broth
1/4 C. fresh basil, chopped
1 (14.5oz) can diced tomatoes, undrained
2 T. fresh parmesan cheese, grated
coarsely ground pepper
2 oz. shredded mozzarella cheese
1. Combine milk, flour and broth in a 2qt. saucepan and cook over medium heat until boiling, about 5-7 minutes.
2. Reduce heat to low and stir in basil, tomato and 1T parmesan. Cook stirring constantly until slightly thickened, 5-7 minutes.
3. season to taste with pepper. To serve place mozzarella in bowls, pour soup over and garnish with remaining parmesan cheese.