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Roasted Asparagus, Shrimp Soup with Parmesan Che
Mothers Day favorites

Prep time: 15 minutes Bake and cook: 45 minutes Makes four servings 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 Parmesan Texas Toast

Heat oven to 425 degrees. Place asparagus, tomatoes, onion and garlic into a 11-by-17-inch roasting pan. Pour oil over vegetables and toss to coat. Bake for 25 minutes or until vegetables are tender. Heat broth in a 3-quart saucepan over high heat, to a boil. Add vegetables and shrimp. Cook until the mixture is hot and bubbling. Season to taste. Prepare toast slices according to package directions. Cut into bite-size pieces. Divide soup mixture among 4 serving bowls and top with toast pieces.