Mini Soup Croutons
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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!
Mini soup croutons are my favorite for topping a bowl of soup. Each tiny bite is tossed in olive oil and coated with herbs and spices before baking in the oven until wonderfully golden and crispy. If any remain on the tray after snacking on them hot from the oven (and yes, that will happen), grab a handful and add them directly to your soup.
Their mini size makes them the perfect topping for soup. No more wrestling with a giant crouton that takes over your spoon—these crispy little bites let you scoop up a few crunchy croutons and plenty of soup at the same time.
Mini soup croutons are made with just a few simple ingredients: a small, unsliced loaf of hearty brown bread (whole wheat works best and is easier to slice), plenty of olive oil to make them perfectly crisp, and a mix of spices that bring all the flavor together.
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 my 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.
More tasty crouton recipes
Mini Soup Croutons Recipe
Ingredients
- ½ small unsliced brown bread loaf (see notes )
- ¼ cup olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon EACH: garlic powder and onion powder
- ½ teaspoon EACH: sea salt and pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Cut the bread into small, ½ inch cubes (about the size of a small piece of popcorn) and put them into a large mixing bowl.½ 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.¼ cup olive oil, 1 tablespoon Italian seasoning, 1 teaspoon EACH: garlic powder and onion powder, ½ 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.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I find that an easier way to mix everything together is to dump it all into a gallon size ziplock bag and shake it.
I’ve tried that method but find that washing the bag after is so much more work than mixing them in a bowl!
“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.