Tomato Soup with Bat Croutons

Tomato Soup with Bat Croutons

Progresso® chicken broth provides simple addition to this delicious tomato soup served with bat shaped croutons – perfect for Halloween dinner.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

2
slices pumpernickel bread
3
slices thick-sliced bacon
4
shallots, finely chopped
4
cloves garlic, finely chopped
1
can (28 oz) crushed tomatoes, undrained
2
cups Progresso® chicken broth (from 32-oz carton)
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1
tablespoon honey
1/2
teaspoon freshly ground pepper
  1. Heat oven to 400°F. Using 4 1/2-inch bat-shaped cookie cutter, cut 2 shapes from each slice of bread. Place on ungreased cookie sheet. Bake 5 to 6 minutes, turning once, until toasted. Cool completely.
  2. Meanwhile, in 2-quart saucepan, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook shallots and garlic in bacon drippings over medium heat, stirring occasionally, until tender. Add tomatoes, broth, basil, thyme, honey and pepper. Heat to boiling. Reduce heat to medium-low; simmer uncovered 10 minutes, stirring occasionally. Stir in bacon.
  3. Top each bowl of soup with a bat crouton just before serving.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Puree soup for a smoother texture. Sprinkle with bacon before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 179
    • Total Fat 4g
      • (Saturated Fat 1g,),
    • Sodium 982mg;
    • Total Carbohydrate 27g
      • (Dietary Fiber 4g,
    • Protein 9g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 2 Vegetable;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.