Roasted Asparagus Soup with Sun dried Tomatoes and Parmesan Croutons
Ingredients
- 4 slices bread, cut into 1-inch cubes
- Cooking spray
- 2 tablespoons grated Parmesan
- 1 tablespoon olive oil
- 2 leeks, rinsed well and chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- Roasted asparagus, chopped, about 4 cups
- 1 baking potato, peeled and cut into 1-inch pieces
- 6 cups reduced-sodium chicken or vegetable broth
- 1/2 cup diced oil-packed sun-dried tomatoes
- Special Equipment: Immersion blender, optional
- Coat a large baking sheet with cooking spray.
Instructions
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