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You are here: Home / Recipes / Homemade Parmesan Croutons

Homemade Parmesan Croutons

Published October 24, 2017. Last updated December 19, 2018 by Lauren Vavala

Thanks for sharing!

Once you see how easy and delicious Homemade Parmesan Croutons are, you will never go back to store-bought!

Once you see how easy and delicious Homemade Parmesan Croutons are, you will never go back to store-bought! These homemade croutons taste great on top of soups and salads! | #DLB #croutons #homemade #soup #salad #easyrecipes

Croutons are probably my favorite part of any salad.  I love texture and crunchiness in my food. However, I would rarely ever use them in my homemade salads or soups.  If I bought them from the store, I usually ended up throwing half the bag away because we don’t eat salads frequently enough to use them up before they would go stale.

California Blend Vegetable Soup with Parmesan Croutons

A few weeks ago I made this really yummy California Blend Vegetable Soup based off of a favorite side dish recipe of mine.  The original side dish recipe uses a breadcrumb and Parmesan cheese mixture. In place of that mixture, I decided to make Homemade Parmesan Croutons to put on top of the soup.  They are so easy to make and taste so good that I want to use them on everything now! I’m pretty sure these homemade croutons will be making regular appearances around here!

Homemade Parmesan Croutons

Prep!

You can use any type of bread you like.  I prefer sourdough, and it does help if the bread is a day or two past it’s freshness date.

Preheat your oven to 400°F. Cut the bread into any size cubes you like and shred the Parmesan cheese, if needed.

Create!

Bread Cubes Brushed with Olive Oil

Brush the bread cubes with olive oil.

Bread Cubes Topped with Parmesan Cheese

Season with salt and pepper and sprinkle on the Parmesan cheese.

Baked Homemade Croutons

Bake for about 10 minutes, until just golden and crispy.

Present!

Homemade Parmesan Croutons on Top of Soup

You can use these Homemade Parmesan Croutons in soups and salads.  For soups, I personally like to cut the cubes large.  I think they look better that way, but since they will get soft in the soup, it also makes them easier to scoop up.  When I use them for salads, I prefer them to be smaller so you get one or two in each bite!

However you choose to eat them, I hope you enjoy them!

 

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California Blend Vegetable Soup with Homemade Parmesan Croutons
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Homemade Parmesan Croutons

Once you see how easy and delicious Homemade Parmesan Croutons are, you will never go back to store-bought!
Course Appetizer, Salad, Soup
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 128kcal
Author Lauren Harris

Ingredients

  • 2 slices day old sourdough bread *cubed
  • 1 Tbsp extra virgin olive oil
  • salt and pepper *to taste
  • 1 Tbsp Parmesan cheese *shredded

Instructions

  • Preheat oven to 400° F.
  • Brush the bread cubes with olive oil. Season with salt and pepper and sprinkle on the Parmesan cheese. 
  • Bake for about 10 minutes until just golden and crispy.

Notes

 
** Nutritional information is an estimate and may vary.
* To change up the flavor a bit, try a pinch of garlic powder!

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Sodium: 184mg | Potassium: 40mg | Calcium: 29mg | Iron: 1.2mg

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Filed Under: Breads, Recipes, Salads, Soups

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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