Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons - Pepperidge Farm

Ingredients

• 1 pound thin asparagus spears, cut into 2-inch pieces (about 4 cups)
• 2 large tomato, 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 or Swanson® Certified Organic Chicken Broth
• Swanson® 33% Less Sodium Chicken Broth
• 1 pound cooked shrimp, peeled, deveined and coarsely chopped
• 4 slices Pepperidge Farm® Texas Toast Parmesan