Peppery Torn Homemade Croutons

What is The Soup Series if not for the hand-torn, rustic, homemade croutons that you can pile into your cozy bowls of steaming fall weather goodness?

The bites are a perfect combination of crispy and chewy. They’re infused with flavor thanks to the garlic, olive oils, and a generous amount of black and salt pepper. These bites are the perfect balance of crunchy meat, olive oil-soaked, chewy, and salty. They beg to be dunked and dipped and then popped in your mouth repeatedly.

Simple Rustic Goodness

You may be wondering why it’s important to use the torn/pulled-apart crouton. It is because the rustic, raggedy edges allow the bread texture to remain open and READY. This allows the garlic and olive oil mixtures in the croutons and bread pockets. The knife can squish all the bags when you cut through and cube the bread. This prevents the olive oil from sneaking in and may result in a less appealing texture.

These BBS are crunchy without being stabbed?… on the roof of your lips. They don’t dry out because they are dripping with olive oil.

You can also get a wide range of sizes and shapes by using the torn-apart technique. Every ‘ton will be different! It’s like snowflakes but much more rewarding. It’s just too much. We wanted to tell you about the little crispy bits that break off from the edges of the bread pieces and become the delicious little salty pepper soup crispies. We’d cry. We could cry.

Croutons: How to make the perfect homemade croutons

These are so quick and easy to make, just in case you want more sales than olive oil sneaks or no crouton powder.

  1. Break your sourdough bread into small pieces (this can also be a stress reducer)
  2. Add olive oil to a large mixing bowl and add garlic. Massage oil into the bread pieces.
  3. Sprinkle the entire dish with salt and pepper, and bake it at 400 degrees for 15 minutes.
  4. If they don’t make it into your soup, then eat forever and forever.

These big croutons freeze well, too! If you have leftovers but you want to be more in control, then you can freeze them and reheat them quickly in the oven when needed.

Take them and make it your own

You can also customize this recipe to your liking. For this recipe, we love sourdough. But you can experiment with other breads. You’ll want to eat these breads all the time after you taste them. So, it’s good to experiment with different types of bread to keep things interesting.

Spices can be swapped and swapped.

  • You might want to try a rosemary/garlic song.
  • What is the best way to get sage?
  • Would a toss of chili oil be enjoyable? It could be!

There are so many choices. We’re always interested in hearing about your creations.

How to Use Homemade Croutons

You don’t need a guidebook to make these, but we can assure you that they are tasty in everything! They are great for salads and soup dips. They would be perfect for topping a few casseroles this winter with their delicious savory goodness.


  • half of a loaf of sourdough. (THE BEST), but Tuscan bread or any rustic loaf can work.
  •  1/2 Olive oil
  •  1 The following are some of the reasons why you should consider hiring someone else. You can also find out more about the following: Finely grated
  •  Salt Taste
  •  удуе? ground black pepper Taste


Preheat oven to 400 degrees. Pull the bread apart into small, crouton-sized pieces.

Add the garlic and olive oil to a large bowl. Add the bread to the bowl and massage the oil into it (some bread may crumble, but this adds a nice texture variation). Sprinkle the dish with lots of salt and pepper.

Turn them once to ensure they are evenly brown. Bake for 15 minutes. To absorb any excess oil, cool on a paper towel.

You can use them for dipping and dunking your soup. Freeze any extras, then reheat in the oven to enjoy later!

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