Last year I made homemade croutons for the first time, and ever since then I have been hooked. They are super easy to make and so much better than store bought ones. I love to put them in soup, but they would be great for salads as well.
When I make these croutons for soup, I like to use herbs that complement the type of soup I am making.
- Butternut squash soup: sage
- Minestrone soup: Italian seasoning, or any Italian herb
- Broccoli soup: thyme
Adapted from: Real Simple
- 1 white or wheat baguette, sliced into ½-1 inch cubes
- 1-2 large clove garlic, minced (about 2 teaspoons)
- 1-2 tablespoons finely chopped fresh (or dried) herbs
- 3-4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- cracked pepper
- 2-3 tablespoons finely grated Parmesan
- Preheat oven to 375° F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet lined with parchment and toast in the oven for 10 to 12 minutes or until crisp and golden brown.