Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons

Campbell's Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons Recipe

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.

At a glance

Prep

15 min.

Total

1 hr.

Serves

4

Servings: about 2 1/2 cups each

Cook: 20 min.

Bake: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Pepperidge Farm® Texas Toast Parmesan

    Pepperidge Farm® Texas Toast Parmesan

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What You'll Need

1 pound thin asparagus spears, cut into 2-inch pieces (about 4 cups)
2 large tomatoes, 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

How to Make It

  • 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.

  • 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 serving bowls and top with the toast pieces.

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Recipe Nutritional Information

Made With

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

calories

340 340 340

totalfat

16g 16g 16g

saturatedfat

4g 4g 4g

cholesterol

145mg 145mg 145mg

sodium

1730mg 1730mg 1730mg

totalcarbohydrate

27g 27g 27g

dietaryfiber

4g 4g 4g

protein

23g 23g 23g

vitamina

30%DV 30%DV 30%DV

vitaminc

25%DV 25%DV 25%DV

calcium

10%DV 10%DV 10%DV

iron

20%DV 20%DV 20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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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RID#50218