It’s soup season, and what is soup without croutons!
I’ve always been a sucker for these, whether they’re still crunchy or have been left in the soup just long enough to start getting all soggy. Store bought is fine but honestly, you can rustle up your own in the time it takes you to heat up soup (honestly!) and they taste SOOOOOOOO much better. Also, it’s a great reason to use up any half eaten loaves of bread (food waste bad!), just wrap the loaf up and sling it into the freezer until you’re ready to make these, and then take the bread out to defrost the morning you have soup in mind.
Any crusty loaf will do, you could even use good old sliced white if you were in a pinch, but Sourdough is my favourite bread to use for this. There’s just something about the flavour of Sourdough that goes so damn well with soup – if you’re looking for soup inspiration, we’ve tried the croutons with Hubby’s Roasted Butternut Squash Soup and my Cauliflower and Cider Soup and they were delicious in both!
The croutons will last for around two weeks in an airtight container, if you can actually exercise any kind of self control and not eat the entire batch 🙂
- 1/2 loaf of crusty bread
- 4 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tbsp dried parsley
- Preheat oven to 200°C.
- Start by cutting your bread into bite-sized pieces and popping into a mixing bowl. Pour the olive oil over the bread and then add the garlic powder, parsley and salt to season. Use a big spatula to give everything a good stir, until the bread is well coated.
- Tip onto a baking tray and spread out. Pop in the oven and bake for 20 minutes, giving them a good shoogle about half way through. If the croutons are still looking a little pale then pop them under the grill for a few minutes to brown up.
- Add to soup, and enjoy!
- If the bread is a little stale even better 🙂