Roasted asparagus soup with sun-dried tomatoes and Parmesan croutons Recipe | Food Network UK

Ingredients

• 4 slices bread, cut into 2 1/2-cm cubes
• Cooking spray
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• 2 leeks, rinsed well, chopped
• 2 cloves garlic, crushed
• 2 bay leaves
• 1 tsp dried thyme
• Roasted asparagus, chopped, about 500g
• 1 baking potato, peeled, diced into 2 1/2-cm pieces
• 1.5L reduced-sodium chicken or vegetable stock
• 100g oil-packed sun-dried tomatoes, diced
• Special equipment:
• Hand blender (optional)