Tuscan Tomato Soup

An easy, flavorful recipe adapted from Cooking Light I've made many times.

• Ready In: 20 mins
• Serves: 4-5

Ingredients

• 2 1⁄2 cups  1-inch  French bread cubes (~2½ slices)
•  olive oil flavored cooking spray
• 1  teaspoon olive oil
• 4  cloves garlic, crushed
• 2 (14 1/2ounce) cans no-salt-added diced tomatoes, undrained
• 1 (14 1/2ounce) can chicken broth, undiluted
• 1  tablespoon  balsamic vinegar
• 1 1⁄2 teaspoons dried parsley flakes
• 1  teaspoon dried oregano
• 1⁄2 teaspoon pepper
• 4 -5  teaspoons  grated parmesan cheese

Directions

1. Arrange bread cubes in a single layer on a baking sheet and lightly coat bread with spray.
2. Bake at 400° about 10 minutes until dry and toasted.
3. Heat oil in large saucepan over medium-low heat.
4. Add garlic and sauté 2 minutes.
5. Add tomatoes through pepper and bring to a boil.
6. Reduce heat and simmer 10 minutes, stirring occasionally.
7. Divide croutons among 4 or 5 bowls; ladle soup over croutons and sprinkle with cheese.