Tuscan Tomato Soup

Rich tomato soup gets a topping of homemade croutons and freshly-grated Parmesan cheese. Pair with a grilled cheese sandwich or a salad for a complete meal in minutes.

Yield: 5 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 19%
  • Fat: 2.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.2g
  • Carbohydrate: 16.9g
  • Fiber: 0.5g
  • Cholesterol: 2mg
  • Iron: 1.5mg
  • Sodium: 397mg
  • Calcium: 97mg


  • 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 (14.5-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


  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. Divide 2 1/2 cups croutons among 5 bowls; ladle 1 cup soup over croutons, and sprinkle with 1 teaspoon cheese.
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