Tuscan Tomato Soup
Created by Echo Echo on October 26, 2014
- Servings: 4-5
- Prep Time: 15m
- Cook Time: 10m
- Recipe #15208
Ingredients
- 2 1/2 cups bread, cubed (1-inch French bread cubes, 2 1/2 slices)
- Olive oil flavored cooking spray
- 1 teaspoon oil (olive oil)
- 4 cloves garlic, crushed
- 2 cans (14 1/2 ounces each) no-salt-added diced tomatoes, undrained
- 1 can (14 1/2 ounce) chicken broth (undiluted)
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons dried parsley flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 4 to 5 teaspoons grated parmesan cheese
How to Make
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Step 1: Arrange bread cubes in a single layer on a baking sheet and lightly coat bread with spray.
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Step 2: Bake at 400° about 10 minutes until dry and toasted.
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Step 3: Heat oil in large saucepan over medium-low heat.
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Step 4: Add garlic and sauté 2 minutes.
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Step 5: Add tomatoes through pepper and bring to a boil.
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Step 6: Reduce heat and simmer 10 minutes, stirring occasionally.
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Step 7: Divide croutons among 4 or 5 bowls; ladle soup over croutons and sprinkle with cheese.
Nutritional Facts
- Serving Size: 1 (141.6 g)
- Calories 104.6
- Total Fat - 2.8 g
- Saturated Fat - 0.7 g
- Cholesterol - 1.8 mg
- Sodium - 591.8 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 1.1 g
- Sugars - 1.7 g
- Protein - 4.2 g
- Calcium - 113.4 mg
- Iron - 1.4 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg