Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons
Roasting asparagus, tomatoes, onion and garlic in oil intensifies the flavors. Add the roasted vegetables to chicken broth with shrimp and top with Parmesan croutons to make a scrumptious soup.
Ingredients
1 pound thin asparagus spears, cut into 2-inch pieces (about 4 cups)2 large tomato, peeled, seeded and diced (about 1 1/2 cups)1 small sweet onion, chopped (about 1/2 cup)2 cloves garlic, chopped2 tablespoons olive oil4 cups Swanson® Chicken Broth1 pound cooked shrimp, peeled, deveined and coarsely chopped4 slices Pepperidge Farm® Texas Toast Parmesan
Instructions
Heat the oven to 425°F. Place the asparagus, tomatoes, onion and garlic into a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes or until the vegetables are tender.Heat the broth in a 4-quart saucepan over high heat to a boil. Add the vegetables and shrimp. Cook until the mixture is hot and bubbling. Season to taste.Prepare the toast slices according to the package directions. Cut the toasts into bite-size pieces. Divide the soup mixture among 4 serving bowls and top with the toast pieces.
Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons
Print
Roasting asparagus, tomatoes, onion and garlic in oil intensifies the flavors. Add the roasted vegetables to chicken broth with shrimp and top with Parmesan croutons to make a scrumptious soup.
Ingredients
1 pound thin asparagus spears, cut into 2-inch pieces (about 4 cups)2 large tomato, peeled, seeded and diced (about 1 1/2 cups)1 small sweet onion, chopped (about 1/2 cup)2 cloves garlic, chopped2 tablespoons olive oil4 cups Swanson® Chicken Broth1 pound cooked shrimp, peeled, deveined and coarsely chopped4 slices Pepperidge Farm® Texas Toast Parmesan
Instructions
Heat the oven to 425°F. Place the asparagus, tomatoes, onion and garlic into a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes or until the vegetables are tender.Heat the broth in a 4-quart saucepan over high heat to a boil. Add the vegetables and shrimp. Cook until the mixture is hot and bubbling. Season to taste.Prepare the toast slices according to the package directions. Cut the toasts into bite-size pieces. Divide the soup mixture among 4 serving bowls and top with the toast pieces.
Recommended
Baby-Back Ribs
Baby-Back Ribs, enough said.
Chicken Alfredo
A buttery, creamy and robust Italian classic, a meal that's sure to please the whole family!
Zucchini Bread
Ready to try something unique and exciting? This recipe for zucchini bread will forever change the way you look at zucchini!
Grandma's Famous Apple Pie
Feeling nostalgic? Looking for a great dessert? Learn how to bake an apple pie just how Grandma used to make it!
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal