Soups recipes

Tuscan Tomato Soup

Course : Soups
Serves: 5

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Ingredients:

2 1/2 cups french bread cubes -- 1 inch cubes

1 spray olive oil spray

1 teaspoon olive oil

4 cloves garlic -- crushed

29 ounces no-salt-added whole tomatoes - undrained and chopped

14 1/2 ounces no-salt-added chicken broth -- undiluted

1 tablespoons balsamic vinegar

1 1/2 teaspoons dried parsley

1 teaspoon dried oregano

1/2 teaspoon pepper

5 teaspoons grated parmesan cheese

Preparation / Directions:

1. Preheat oven to 400 oF. 2. Arrange bread cubes in a single layer on a jelly-roll pan. Lightly coat bread with cooking spray. Bake at 400 oF for 10 minutes or until dry and toasted. Set aside. 3. Heat oil in a large saucepan over medium-low heat. Add garlic; saute 2 minutes. Add tomatoes and next 5 ingredients (tomatoes through pepper); bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. 4. Divide 2 1/2 cups croutons among 5 bowls; ladle 1 cup soup over croutons, and sprinkle with 1 teaspoon cheese.

Tuscan Tomato Soup

Ingredients:

Preparation / Directions:

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