How to Make Croutons That Will Complement Your Soups

Want to know how to make croutons that are spicy, delicious, crunchy and add a tasty dimension to all your soups and salads? This recipe can be created with a multitude of different breads. You don’t have to use just white or wheat bread. I like to use white, pumpernickel, rye and sourdough all at the same time. 

Some people feel that croutons are meant for salads only. But croutons are a great accompaniment for soups also. Croutons can enhance a bowl of soup just as much as they can enhance a salad.

I am an avid fan of soup, but not so much salad. So, if I want to eat crunchy garlic croutons, I have to add them to my soup. Which is what I usually do.

Croutons can add a heartiness and crunchy texture to a simple cream or pureed broth soup.

Of course there is no comparison between homemade croutons and store bought ones, and they are not all that hard to make.

Here is my recipe on how to make croutons. There are two methods for 
making croutons. I will cover both in this recipe.

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How to Make Croutons That Will Complement Your Soups

How to Make Croutons That Will Complement Your Soups ? croutons, which can be prepared very easily, are very delicious and delicious with your soups. you should try it.

Yum

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer

Cuisine: international

Keyword: Croutons

Servings: 4

Calories: 360kcal

Ingredients

• 5 slices of bread you choose, crust removed and cut
• into 1/2 inch cubes
• 3 tbl butter, melted
• 1 tsp olive oil
• 1 tsp garlic powder
• 1/4 tsp garlic salt

Instructions

• Over medium heat melt the butter in a pan, add the olive oil. Stir in the garlic powder and garlic salt. Add the croutons and toss in the mixture until well coated. At this point you can finish the croutons by continuing to saute them, turning them until they are well coated and they become golden brown and crunchy on both sides.
  
• Or, you can follow the “oven” instructions below.
• preheat oven to: 400

  2. After coating with the butter mixture, place croutons singly on a cookie sheet. Bake the croutons for 8 to 10 minutes, until they are golden brown, turning them once halfway through cooking.
• Cool completely for a nice crunch in your soup. These croutons are so tasty that they even make a great snack. They are crunchy yet moist, not hard and dry like the store bought ones. Once you learn how to make croutons, you will never want any but homemade for your soups and salads.

Notes

Spicy Croutons:
5 slice bread cubed in 1/2 inch pieces
3 tbls melted butter along with 1 tsp olive oil
1/2 tsp garlic powder
1/2 tsp chile powder
1/2 tsp onion powder
1/2 tsp cumin powder
1/4 tsp garlic salt

Blend butter and olive oil in fry pan. When butter is melted add the spices and stir to combine. Add the bread and saute, making sure to coat all sides of the bread with the mixture. Saute until crispy. Cool.

These croutons add a delicious complement to tortilla soup, as a spicy replacement for the tortillas.