This post has been brought to you in collaboration with the Acorn Influencer Network and its advertiser. All opinions are mine alone. #qualityingredients. Here I’ll share the perfect topping for soup – my Parmesan Vegetable Croutons. Toasty, cheesy, and packed with nutrients, these Parmesan Vegetable Croutons are gluten free and the perfect substitute for their higher-calorie, bread-based cousins.
I’m always on the lookout for tasty meals that help me meet my dietary goals. It’s even better when the meal tastes incredible and reminds me of snuggling up in my PJs at home under a blanket on the comfy couch.
Progresso® Light Chicken Noodle Soup is only 100 calories or less per serving and is packed with lean white meat chicken. When you serve it up with my Parmesan Vegetable Croutons Recipe you add nothing but the good stuff: extra fiber, calcium, nutrients, and texture. For true perfection though, I recommend a squeeze of lemon juice and a touch of fresh parmesan shreds on top of the soup for the perfect blend of flavors and textures.
To create this “stand out” addition to my favorite chicken noodle soup, I used fresh broccoli spears, cauliflower, chopped yellow squash, and zucchini and topped them with parmesan cheese. I baked the vegetables at 400 degrees for fifteen minutes to get these “toasty on the outside” and “tender on the inside” veggie croutons. For my family, this takes the Light Progresso Chicken Noodle Soup “up in notch” in flavor and texture – as well as nutrition and fiber.
To heat the Progresso® Light Chicken Noodle Soup on the stovetop – pour the soup into a saucepan, and heat gently over medium heat, stirring occasionally.
Parmesan Vegetable Croutons Recipe Ingredients
- 1 Cup of Chopped Broccoli Florets
- 1 Cup of Chopped Cauliflower Florets
- 1 Yellow Squash
- 1 Zucchini
- 3-4 Eggs
- 1 1/2 Cups of Grated Parmesan Cheese
- 1 Cup of Parmesan Shreds
- 1 Lemon
Directions to make Parmesan Vegetable Croutons Recipe
Step 1: Set out the ingredients. It’s best to have the parmesan cheese on a plate so it’s easy to roll the vegetables through the cheese. Preheat your oven to 400 degrees.
Step 2: Cut up the vegetables. Cut up the broccoli, cauliflower, yellow squash, and zucchini into bite-sized pieces.
Step 3: Scramble the eggs. Scramble up the eggs in a small bowl. If desired, add garlic or salt to the eggs.
Step 4: Dunk the vegetables. Dunk pieces of the vegetables into the eggs and then roll each piece through the parmesan cheese.
Step 5: Place the coated vegetables onto a lined baking sheet. You’ll want to use spray oil, butter, or some other non-stick oil on the baking sheet to prevent the vegetables from sticking .
Step 6: Bake at 400 degrees. Bake the veggies for 15 minutes on 400 degrees.
The cheese will brown on top, and the veggies will be crispy on the outside and tender on the inside.
The Perfect Soup Topping – Parmesan Vegetable Croutons Recipe
There you have it! The perfect soup topping and a crunchy vegetable side dish.
You can find Progresso® Light Chicken Noodle Soup in the soup aisle at Walmart. There’s a huge selection of soups to choose from and they’re perfect with my crunchy Parmesan Vegetable Croutons.
How does your family enjoy soup?
Does your family enjoy crunchy vegetables? What is your favorite soup flavor? Please leave a comment below, share a recipe idea, and join the conversation. I love hearing from my readers.
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