Herbed Croutons

It’s that time of year; leaves change colors to the golden yellows, oranges, and browns. The wind will soon pick up in the chilled air as the sun shines down to warm your cheeks. With the season change, there always seems to be a shift in the moods of people. The stores and restaurants show festive decor. Christmas songs will soon fill your ears for weeks at a time. There is something about this time of year that makes everything feel like magic. The flavors of autumn seem to make their way on each dinner plate. As the air becomes crisp, we all have a need to stay warm, to stay cozy, and my way is to enjoy a delicious bowl of soup. With my soups, I love adding a textural contrast, a crunch that will satisfy my tastebuds, and one of my favorite ways to achieve that is with a soup garnish. 

 Yield: 1 Cup


  • 1 Cup French bread (small diced)
  • 4 Garlic cloves (crushed)
  • 2 Thyme sprigs
  • 1 Rosemary sprig
  • Olive Oil (as needed)
  • Salt and black pepper (To taste)

Method of Procedure

  1. In a small sauce pan, add olive oil to fill 1/4 of the pan.
  2. Once heated add crushed garlic, let cook for 30 seconds.
  3. Add diced bread, thyme, and rosemary.
  4. Let cook until golden brown and crispy, consistently stir.
  5. When done, remove from the oil, place croutons on a dinner napkin to soak up the rest of the oil, season with salt and pepper.

*These croutons are perfect to accompany any type of puree soup. I love adding them to chowders, squash, cauliflower, and potato purees. 


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