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® Texas Toast Parmesan

 

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. 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. Prepare the toast slices according to the package directions. Cut the toasts into bite-size pieces. Divide the soup mixture among 4 serving bowls and top with the toast pieces.