Tuscan Tomato Soup

• 2 1/2 cups 1-inch French bread cubes (~21/2 slices)
• olive oil flavored cooking spray
• 1 teaspoon olive oil
• 4 cloves garlic, crushed
• 2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
• 1 (14 1/2 ounce) can chicken broth, undiluted
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons dried parsley flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 4 -5 teaspoons grated parmesan cheese

1. Arrange bread cubes in a single layer on a baking sheet and lightly coat bread with spray.
2. Bake at 400u0b0 about 10 minutes until dry and toasted.
3. Heat oil in large saucepan over medium-low heat.
4. Add garlic and saute 2 minutes.
5. Add tomatoes through pepper and bring to a boil.
6. Reduce heat and simmer 10 minutes, stirring occasionally.
7. Divide croutons among 4 or 5 bowls; ladle soup over croutons and sprinkle with cheese.

bread, olive oil, olive oil, garlic, salt, chicken broth, balsamic vinegar, parsley flakes, oregano, pepper, parmesan cheese

Taken from www.food.com/recipe/tuscan-tomato-soup-112790 (may not work)