Croutons with Olive Oil

Isn't it wonderful to have basic ingredients that store well and enhance puree soups or other meals? Croutons are one such essential, made from leftover bread or your choice of types, including gluten-free options for those preferences. This approach not only minimizes waste but also stores well, offering a quick fix when required.

As mentioned earlier, these Olive Oil Croutons can be prepared using fresh bread or any stale bread you might have. They're a great addition to a tasty soup. Personally, I enjoy them with celeriac soup or butternut squash puree soup, but the options are limitless.

Check out some of my soup recipes that would pair well with these lovely croutons.

Celeriac and hazelnut puree soup

Best Italian Lentil Stew

Leek and Potato Soup

Leek and Potato Soup

Best Italian Lentil Stew

Celeriac and hazelnut puree soup

Let's get started!

Olive oil croutons

These Croutons can work using any type of bread. I often use the leftover sourdough we have or some rye bread or even whole grain ones. Whichever you would prefer.

Diced bread for olive oil croutons

Ingredients:

Bread

Olive oil

Crushed garlic (optional)

Instructions

Preheat the oven 180°c Chop the bread to cubes or rectangles of how you prefer it. Transfer rate to the baking tray.

Dip the brush in the olive oil and spread it on the bread.

Spreading olive oil on bread for olive oil croutons

Shake the baking tray up or turn those bed cubes over so all sides of the bread are covered.

Bake the croutons for around 10-15 minutes according to your preference. Halfway through shake the baking tray to make sure, all of the sides of the croutons are baked well.

Olive Oil Croutons