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Prep Time: 7 Minutes Cook Time: 20 Minutes |
Ready In: 27 Minutes Servings: 5 |
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The crunchy sourdough croutons that top the soup are also delicious on salad or on their own. For added flavor, sprinkle with dried herbs or seasonings before baking. Ingredients:
4 ounces sourdough bread, cubed (about 4 cups) |
4 teaspoons olive oil, divided |
1 cup chopped onion (about 1 medium) |
1 garlic clove, minced |
2 cups fat-free, less-sodium chicken broth |
1/2 cup chopped fresh basil |
1 (28-ounce) can diced tomatoes with garlic and onion |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Preheat oven to 300°.
2. Combine sourdough bread and 1 tablespoon olive oil in a medium bowl; toss gently to coat. Spread bread cubes in a single layer on a jelly roll pan; bake at 300° for 20 minutes, stirring once.
3. Heat 1 teaspoon olive oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes or until browned. Add broth, basil, and tomatoes. Bring to a boil; cover, reduce heat to medium, and simmer 10 minutes.
4. Ladle soup into each of 5 soup bowls. Top evenly with croutons and Parmesan cheese.
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