Toasty, chewy, peppery homemade croutons! Little bites of crispy-meets-olive-oil-soaked bread that are just begging to go with your favorite fall soup or on a delicious green salad.
Peppery Torn Homemade Croutons
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I literally can’t believe that I’ve never had a soup crouton before tonight. This was one of the most magical things I’ve ever put in my mouth!
Katie
We kindly ask, what even is The Soup Series without hand-torn, rugged, homemade crouton chonks to pile high into those cozy steaming bowls of fall weather goodness?
These bites are toasty, chewy, and saturated with big flavor from the fresh garlic, olive oil, and an aggressive amount of salt and black pepper. They are just the right balance of crispy meets olive oil-soaked and chewy, and they are just begging to be dunked, dipped, and popped into your mouth on repeat.
Or if you’re just in need of a movie night snack but you really want to up your game from popcorn, listen, a pan of these WILL DO. We’re in love.
Simple Rustic Goodness
If you are wondering why the torn/pulled apart version of crouton matters, it is because those rustic raggedy little edges leave the bread texture open and READ-Y so that all the yummy olive oil and garlic can sneak and swirl into all the delicious little bread pockets. When you slice through the bread and cube it, the knife kinda smooshes all those pockets and doesn’t let the olive oil sneak and it can make for a denser (maybe less pleasing) texture.
These bbs have all the crunch you desire without being…like, stabby?…on the roof of your mouth. And because of all the olive oil sneaks, they don’t get dry so that a weird cloud of crouton dust covers your table every time you take a bite.
The torn-apart method also gives you so much variation in size and shape. No ‘ton is the same! Kinda like snowflakes but so much more deeply rewarding. We want to talk to you about all the crispy little tiny bits that kind of break off the edges of the bread chunks and just become delicious little peppery salty soup crispies but, it’s too much. We could cry. They’re so perfect.
How To Make Perfect Homemade Croutons
And in case you need more selling than olive oil sneaks and no crouton dust, these are SO QUICK AND EASY to make.
- Tear apart your sourdough into small chunks (this is also a nice stress-reducer?).
- Add to a large bowl with olive oil and garlic, and massage oil into bread pieces (nice stress-reducer for the bread).
- Season throrougly with salt and pepper and bake at 400 for about 15 minutes.
- Hopefully they make it to your soup bowl, but if not, eat foreverandeveramen.
These hunky croutons also freeze super well! So if you have any leftovers, LOL but maybe you have more control, you can toss them in the freezer and then just re-toast them quick in the oven as needed.
Put Your Own Spin On Them
This recipe is also totally ready for you to customize however you want to crouton flex. We love love LOVE sourdough for this occasion, but you can certainly play around with different breads. After you eat them, you’re going to want to eat them all the time, so it’s nice to experiment to keep things exciting.
The spices can also be swipped and swapped.
- Maybe you want to do a little rosemary/garlic number?
- Something sage-y?
- Would a chili oil toss be fun? Could be!
So many options. Tell us all about what you come up with because we are always ready to talk croutoning, you know?
How To Use Homemade Croutons
We don’t know that you need, like, a guidebook for this, but trust us when we say they are delicious in and on all the things! We love the rustic sturdiness for soup dips or chili dips, obviously, but they are a great salad addition as well! We would absolutely not be mad if they topped a casserole or two this wintery season with all their savory goodness.
And does anybody remember that movie night better-than-popcorn suggestion from earlier? Straight off the pan, pals!
Get topping, get chomping, let all your crispy rich peppery crouton dreams come true. ♡
Homemade Croutons: FAQs
How long do homemade croutons last?
They should last at room temp for a couple weeks.
How should these be stored?
Store them at room temp in an airtight container.
What other spices could I use?
You really can do no wrong here with spice combos. A few ideas that would be really, really delicious: za’atar with a bit of olive oil or butter, cayenne and garlic powder, or a rosemary/garlic/parm little number.
Prefer To Watch Instead Of Read?
Peppery Torn Homemade Croutons
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
Toasty, chewy, peppery homemade croutons! Little bites of crispy-meets-olive-oil-soaked bread that are just begging to go with your favorite fall soup or on a delicious green salad.
Ingredients
Units
Scale
- half a loaf of sourdough bread (THE BEST) but Tuscan bread or any kind of rustic loaf will work
- 1/2 cup olive oil
- 1 clove garlic, finely grated
- salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat oven to 400 degrees. Pull the bread into crouton-y sized chunks.
- Combine the olive oil and garlic in a large bowl. Add bread and massage to work the oil in (some of the bread might crumble into tiny pieces, which provides great texture variety). Season thoroughly with salt and lots of pepper.
- Bake for about 15 minutes, turning once so they get evenly browned. Cool on paper towels to absorb excess oil.
- Use for dunking, dipping, and sopping up all that amazing soup; freeze your extras and re-toast in the oven for future soup-ing!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Keywords: crouton recipe, croutons, homemade croutons
More Delicious Soup Sides
- No Knead Cheese Bread (like our classic no knead bread, but leveled-up)
- Brussels and Kale Caesar with Cheezy Garlic Croutons (totally vegan!)
- Basic Soft Pretzels (the most necessary soup dippers)
Filed Under: 5 Ingredients All Recipes Baking Dairy-Free Fall Quick and Easy The Soup Series Vegan Vegetarian
October 12, 2021
Created By The POY Team
Rita Boersma
Writer
Eman Kemp
Editorial
Emily Caruso
Videographer
Lindsay Ostrom
Recipe Developer
So simple but still kicks a soup up big time!! I need to get some sourdough!
Yes! Sourdough is a must!
Your lead in stories are usually pretty entertaining, this one was especially funny. Love me some good croutons!
Glad to hear it, Sharon!
So much better than buying them in store. I had bought them the other week as we just had our Thanksgiving, and they have all kinds of stuff in them that weren’t necessary. I ended up returning them and doing pretty much as this recipe lays out and they turned out amazing! They aren’t as uniform as buying them packaged, but that’s the price you pay for knowing what’s in your croutons.
So simple and yummy in soup, will def make this again. Added nutritional yeast for extra yum.
I literally can’t believe that I’ve never had a soup crouton before tonight. This was one of the most magical things I’ve ever put in my mouth!
Love hearing this, Katie!
Just made these with leftover French bread and some truffle salt. When I tell you….*chef’s kiss!* Literally drooling as I try to save some for my broccoli cheddar soup! Will be making these again soon. A million thanks!
Aw, that’s awesome! So glad you liked them!
Delicious! The perfect addition to and soup or salad.
So glad you enjoyed them!
Why, oh why, did you ever publish this? Now I have to make all the time.
I am trying to cut down on carbs and I made this out of some sourdough baguettes that I bought from Costco for this CER purpose and placed in the cream of mushroom soup that you guys published.
The soup was absolutely fantastic (used chanterelles, baby Bella’s, and white shrooms) and adorned it with these croutons that were so amazingly easy to make and so fantastically delicious.
My kids have already anticipated other applications for these croutons — especially since they last! Put on soup, put them on salad, dip them in sauce or dip; the possibilities are endless.
So delicious, thank you for all of your recipes we absolutely love you guys.
Amazing, Julie! So glad you’ve been enjoying the superstar combo of mushroom soup and these croutons. Thank you so much for the comment!
These were amazing! So easy to make and a delicious addition to soup. Love that they soften in soup but don’t break down into mush (maybe that says more about how quickly I ate them). I had them out on my counter and my family came over and couldn’t stop sneaking them out of the container.
So glad they were a hit, Jen!
I’m looking forward to trying this recipe. Can you give me some idea of how much bread – in ounces or cups – I should be using? Loaves of bread can vary so much in size.
I ask because the amount of oil seems to be rather a lot, but that would depend on how much bread is used.
Thanks for your help!
Hi! I’d look for a loaf that’s around 32 ounces.