Tuscan Tomato Soup

By Lv2Cook

Ingredients

• 2 1/2 cups (1-inch) cubes French bread (about 2 1/2 [1-ounce] slices)
• Olive oil-flavored cooking spray
• 1 teaspoon olive oil
• 4 garlic cloves crushed
• 2 (14 1/2-ounce) cans no-salt-added whole tomatoes undrained and chopped
• 1 (14 1/2-ounce) can chicken broth undiluted
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons dried parsley flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 5 teaspoons grated Parmesan cheese

Preparation

Step 1

Preheat oven to 400º.

Arrange bread cubes in a single layer on a jelly-roll pan. Lightly coat bread with cooking spray. Bake at 400º for 10 minutes or until dry and toasted. Set aside.

Heat oil in a large saucepan over medium-low heat. Add garlic; sauté 2 minutes. Add tomatoes and next 5 ingredients (tomatoes through pepper); bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.

Divide 2 1/2 cups croutons among 5 bowls; ladle 1 cup soup over croutons, and sprinkle with 1 teaspoon cheese.