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Recipe Source: Bravo TV/Swanson Broth
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 (Regular, Natural Goodness or Certified Organic)
1 pound cooked shrimp, peeled, deveined and coarsely chopped
4 slices Pepperidge Farm Parmesan Texas Toast
1. Heat oven to 425°F. Place asparagus, tomatoes, onion and garlic into a 17 x 11-inch roasting pan. Pour oil over vegetables and toss to coat. Bake for 25 minutes or until vegetables are tender.
2. Heat broth in a 3-quart saucepan over high heat to a boil. Add vegetables and shrimp. Cook until the mixture is hot and bubbling. Season to taste.
3. Prepare toast slices according to package directions. Cut into bite-size pieces. Divide soup mixture among 4 serving bowls and top with toast pieces.
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