Roasted Asparagus and Shrimp Soup with Parmesan Cheese Croutons
Recipe from Swanson Broth & Stock

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.


Roasted Asparagus and Shrimp Soup with Parmesan Cheese Croutons

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Servings: 4
Prep Time: 15 mins
Total Time: 1 hr
Related Categories: Roasted Asparagus, Shrimp, Soup
 
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Ingredients
  • 1  lb.
    thin asparagus spears, cut into 2-inch pieces (about 4 cups)
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  • 2 
    large tomatoes, peeled, seeded and diced (about 1 1/2 cups)
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  • 1 
    small sweet onion, chopped (about 1/2 cup)
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  • 2 
    cloves garlic, chopped
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  • 2  tbsp.
    olive oil
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  • 4  cups
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
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  • 1  lb.
    cooked shrimp, peeled, deveined and coarsely chopped
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  • 4  slices
    Pepperidge Farm® Parmesan Texas Toast
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Directions
1.
Heat the oven to 425 degrees 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.
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.
3.
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.

Tips:
Substitute 1 can (about 14.5 ounces) diced tomatoes, undrained, for the fresh tomatoes. Add with the broth in Step 2.
Consider featuring this soup as a light and delicious first course, served in smaller portions. Makes 8 first course servings.
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Enjoy your daily servings of vegetables in this sophisticated soup - it also makes an elegant first course.

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