Looks like it’s time for heart warming soups and hot chocolates. There’s a nip in the air and sun is taking a break. Though I prefer the pleasant weather with a slight chill to the scorching sun, I do want my daily dose of sunlight.
Dark and gloomy and moody days with a light drizzle is a welcome change, but I kinda not like it when it overstays the welcome ;) I always associate Bahrain with bright sunny days, so when it’s missing for more than a day or two, am not happy about it.
Anyways, let’s come to the recipe. It’s perfect time to have some soothing soup. I remember Amma making tomato soup and for me the highlight of the soup was the croutons. I think Amma used to fry the bread pieces in ghee and add to the soup. The crunchy croutons slowly absorbing the flavors of soup and becoming a bit soggy, is one of my fav things about having soup.
I’ve made a healthy version of it baking the bread pieces and you can use brown or multigrain bread instead of white if you want to make it super healthy ;) I use the croutons for soups and salads and sometimes as a snack. When I feel like snacking something savory, this is a good option and since it’s baked it’s a better choice too.
Now, you go ahead and make this croutons and I’ll share you a wonderful salad recipe next to go with it. Meanwhile check out these soup recipes:
Here is the recipe…
- 1 small - medium French Bread refer notes
- 1 tsp Italian seasoning refer notes
- 3 - 4 tbsp Olive oil
- Salt to taste
- Pepper to taste
Preheat the oven at 180 C for 10 mins, before baking.
Cut the bread into med size pieces. Add the rest of the ingredients to the bread and mix well.
Spread the bread pieces on a baking tray and bake for 20 - 25 mins.
I've used regular French bread and multigrain french bread and both worked well. I think it's better to use a thick breads for croutons. You can add different seasonings like cajun, garlic powder, paprika, parmesan cheese etc;
Also you can use different kinds of olive oil, I've used chilli olive oil to make it spicy.
It can be stored in an airtight container for 2 - 3 weeks at room temp.