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.
cost per recipe: $17.01
The price is determined by the national average.
pound thin asparagus spears, cut into 2-inch pieces (about 4 cups)
large tomato, peeled, seeded and diced (about 1 1/2 cups)
small sweet onion, chopped (about 1/2 cup)
cloves garlic, chopped
tablespoons olive oil
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
pound cooked shrimp, peeled, deveined and coarsely chopped
slices Pepperidge Farm® Texas Toast Parmesan Garlic
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.