Mini Soup Croutons
These mini soup croutons are the ideal size for a bowl of soup. They're small enough that you can easily scoop up two or three on your spoon with every bite. The crispy herb and garlic croutons are a soup season staple!
What are mini soup croutons?
We're calling these our favorite croutons yet. Each little bite gets massaged in olive oil and dressed up with herbs and spices before going for a bake in the oven until wonderfully golden and crispy. If there are any left on the tray after you finish snacking on these hot little numbers fresh out of the oven (trust us, it will happen) then take a big handful and deliver them to a bowl of soup.
Their mini size makes them PERFECT for soup. No more awkwardly trying to eat a giant crouton that takes up all the room on your spoon. These crispy little bites fit several to a spoon AND leave room for soup; They're good at sharing that way.
Three simple steps to make mini soup croutons
The three ingredients in mini croutons
- Brown bread – You'll want to start with a small, unsliced loaf of bread. Choose something a little hardy, like whole-wheat bread as it's much easier to slice.
- Olive oil – The generous amount makes the croutons wonderfully crisp.
- Spices – We're counting these all as one delicious ingredient group.
Mini Soup Croutons: FAQs
Soft and squishy sandwich bread isn't what you want for this recipe. Choose firm whole-wheat bread or a sturdy loaf of sourdough.
Make sure that the mini croutons are completely cool then store them in a resealable bag or container on your counter.
This can happen if they weren't completely dry after coming out of the oven, or if they were stored while warm. But it's no problem! Simply pop them back into the oven for a few minutes and they'll crisp up wonderfully.
How to use these tiny tasty bites
You already know that these crispy herb and garlicky little numbers are best friends with soup. But there's no need to stop there.
- Salad topper – specifically with delicate salad greens like arugula that get weighed down with regular croutons.
- Snacky little bites, perhaps while watching a movie or reading a book or just because they're on your counter and you can't help yourself (and why would you hold back?)
- Sprinkled on top of polenta (like our creamy goat cheese polenta) for a little contrasting crunchy bite.
- As a crispy crumb for mac and cheese because YES these mini croutons are so much better than the usual breadcrumbs.
Here's the deal … grab a handful of these tasty crispies and put them on top of just about anything to take it to the next level. Scrambled eggs, roast veggies, baked fish, you name it!
More tasty crouton recipes
Use these mini croutons on top of these soup recipes
- Cashew Cream of Mushroom Soup
- Italian Sausage Soup
- 15-Minute Pea Soup
- Cozy Celery Soup
- Creamy Roasted Garlic Soup
Mini Soup Croutons
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- Ā½ small unsliced brown bread loaf, see notes
- Ā¼ cup olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon EACH: garlic powder and onion powder
- Ā½ teaspoon EACH: sea salt and pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Cut the bread into small, Ā½ inch cubes (about the size of a small piece of popcorn) and put them into a large mixing bowl.Ā½ small unsliced brown bread loaf
- Drizzle the olive oil over the bread cubes and add the Italian seasoning, garlic powder, onion powder, salt, and pepper to the bowl.Ā¼ cup olive oil, 1 tablespoon Italian seasoning, 1 teaspoon EACH: garlic powder and onion powder, Ā½ teaspoon EACH: sea salt and pepper
- Use your hands to really mix the croutons well so that each piece is coated in oil and spices.
- Transfer the bread to a baking sheet and spread the cubes out in a single layer and bake for 15-20 minutes, or until the croutons are lightly toasted. Remove them from the oven and let them cool – they will become crispy as they cool.
“The best croutons I’ve ever had.” said my husband when I made them with the Roasted Garlic Soup (also 5 stars). Granted, I used the bread he makes but I love the simplicity of this recipe. And yes, they’re absolutely delicious and will, from now on, enhance all the soups we make.