Croutons

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. 

Some examples:

–          Butternut squash soup: sage

–          Minestrone soup: Italian seasoning, or any Italian herb

–          Broccoli soup: thyme

Adapted from: Real Simple

Croutons

Ingredients

  • 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

Directions

  1. 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.

Broccoli Leek Soup topped with thyme-flavored croutons

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