The crunchy sourdough croutons that top the soup are also delicious on salad or on their own. For added flavor, sprinkle with dried herbs or seasonings before baking.
4 ounces sourdough bread, cubed (about 4 cups)
4 teaspoons olive oil, divided
1 cup chopped onion (about 1 medium)
1 garlic clove, minced
2 cups fat-free, less-sodium chicken broth
1/2 cup chopped fresh basil
1 (28-ounce) can diced tomatoes with garlic and onion
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Preheat oven to 300°.
Combine sourdough bread and 1 tablespoon olive oil in a medium bowl; toss gently to coat. Spread bread cubes in a single layer on a jelly roll pan; bake at 300° for 20 minutes, stirring once.
Heat 1 teaspoon olive oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes or until browned. Add broth, basil, and tomatoes. Bring to a boil; cover, reduce heat to medium, and simmer 10 minutes.
Ladle soup into each of 5 soup bowls. Top evenly with croutons and Parmesan cheese.