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
Holiday Fruit Cake
Embody the holiday spirit with this timeless classic. The only fruit cake recipe you're sure to love!
Linguine with Shrimp Scampi
A light pasta dish loaded with shrimp, garlic and lemon, a perfect quick and easy weeknight dinner for those who don't want to sacrifice taste for convenience.
Parmesan Pretzel Thins
Crisp pretzel thins are topped with melted Parmesan cheese to make delectable appetizers that are elegant and easy.
Best Lasagna in the World
Looking for a meal with that great homemade taste and won't break the bank? Well try this excellent and authentic lasagna recipe that's sure to be a hit at any table!
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.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!