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.


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
1 pound cooked shrimp, peeled, deveined and coarsely chopped
4 slices Pepperidge Farm® Texas Toast Parmesan


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.