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Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons

Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons

3
(1)

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.

serves 4 people

Ingredients

cost per recipe: $19.82

The price is determined by the national average.

  • 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, chopped

  • 2

    tablespoons olive oil

  • 4

    cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1

    pound cooked shrimp, peeled, deveined and coarsely chopped

  • 4

    slices Pepperidge Farm® Texas Toast Parmesan Garlic

view nutrition info

How to Make It

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 serving bowls and top with the toast pieces.
Step 1

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.

Step 2

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.

Step 3

Prepare the toast slices according to the package directions. Cut the toasts into bite-size pieces. Divide the soup mixture among serving bowls and top with the toast pieces.

Recipe Tips

  • Tip: Substitute 1 can (about 14.5 ounces) diced tomatoes, undrained, for the fresh tomatoes. Add with the broth in Step 2.
  • Tip: Consider featuring this soup as a light and delicious first course, served in smaller portions. Makes 8 first course servings.
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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Pepperidge Farm® Texas Toast Parmesan Garlic

Pepperidge Farm® Texas Toast Parmesan Garlic

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(1)
  • linda.sothan

    April 1, 2012

    Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons

    The dish was super easy to make. It tastes very healthy but bland. The garlic bread is the only thing that saves it. I think very big shrimp should also be used.

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