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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Rich tomato soup gets a topping of homemade croutons and freshly-grated Parmesan cheese. Pair with a grilled cheese sandwich or a salad for a complete meal in minutes. Ingredients:
2 1/2 cups (1-inch) cubes french bread (about 2 1/2 (1-ounce) slices) |
olive oil-flavored cooking spray |
1 teaspoon olive oil |
4 garlic cloves, crushed |
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped |
1 (14 1/2-ounce) can chicken broth, undiluted (such as swanson's) |
1 tablespoon balsamic vinegar |
1 1/2 teaspoons dried parsley flakes |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
5 teaspoons grated parmesan cheese |
Directions:
1. Preheat oven to 400°.
2. Arrange bread cubes in a single layer on a jelly-roll pan. Lightly coat bread with cooking spray. Bake at 400° for 10 minutes or until dry and toasted. Set aside.
3. Heat oil in a large saucepan over medium-low heat. Add garlic; sauté 2 minutes. Add tomatoes and next 5 ingredients (tomatoes through pepper); bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
4. Divide 2 1/2 cups croutons among 5 bowls; ladle 1 cup soup over croutons, and sprinkle with 1 teaspoon cheese.
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