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!
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.
To cut the bread into neat cubes you'll need a hardy loaf of bread - sandwich bread is too squishy for croutons. You'll need 4 cups of bread cubes, which is about ½ a small loaf of bread.