2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (14 1/2-ounce) can chicken broth, undiluted (such as Swanson's)
1 tablespoon balsamic vinegar
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
5 teaspoons grated Parmesan cheese
How to Make It
Preheat oven to 400°.
Arrange bread cubes in a single layer on a jelly-roll pan. Lightly coat bread with cooking spray. Bake at 400° 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.