Tomato Soup with Bat Croutons

Name: Tomato Soup with Bat Croutons
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams can crushed tomatoes, undrained; 473 milliliters Progresso® chicken broth (from 32-oz carton); 4 cloves garlic, finely chopped; 1 Tbsp honey; 1 teaspoons freshly ground pepper; 2 slices pumpernickel bread; 4 shallots, finely chopped; 3 slices thick-sliced bacon

Tomato Soup with Bat Croutons is a dairy free recipe with 4 servings. One portion of this dish contains around 9g of protein, 12g of fat, and a total of 254 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a rather cheap soup for Autumn. Head to the store and pick up thick- bacon, chicken broth, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Heat oven to 400°F. Using 4 1/2-inch bat-shaped cookie cutter, cut 2 shapes from each slice of bread.

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Bread

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Cookie Cutter

Oven

Place on ungreased cookie sheet.

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Baking Sheet

Bake 5 to 6 minutes, turning once, until toasted. Cool completely.

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Oven

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.

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Bacon