Soup croutons, tasty and crunchy, perfect for adding an extra touch to your dishes but also delicious to munch on their own as an appetizer! A great way to use leftover bread from the day before, when it starts to get hard but isn’t too dry yet.
These delightful bread cubes are crunchy, made with just a drizzle of oil, and flavored with herbs, very simple to prepare, and you won’t be able to do without them in your soups or vegetable creams.
You can also bake these croutons in the oven, but to save time, I made them in an air fryer. At the end of the recipe, you’ll find both cooking methods.
Check out all my AIR FRYER recipes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- stale bread
- dried oregano
- dried parsley
- 1 drizzle extra virgin olive oil
- salt
Recommended Tools
- Air Fryer double resistance 6 liters
- Air Fryer double resistance, 12 liters oven
How to Prepare Soup Croutons
Preparing these croutons is very simple: start by slicing the bread and then cut it into cubes.
Place them in a bowl, add the herbs and a pinch of salt.
Finish with a drizzle of oil and mix everything.
IN AIR FRYER:
Place the bread croutons directly on the grill and cook at 392°F for about 4 minutes, stirring them halfway through cooking.
IN OVEN:
Place the croutons on a baking sheet without overlapping them and bake in a preheated oven at 392°F for about 10 minutes, until golden.
