This new twist on the classic accompaniment to tomato soup will go well with almost any vegetable-based soup. You can use your favorite type of freshly grated hard cheese and any fresh herb you like to complement the soup you’re serving.
RECIPE: Float a few of these atop Kathy Gunst’s ultra-comforting Tomato Soup.
ON-DEMAND: Listen to Faith and Kathy talk about these croutons as well as other fun garnishes for soups. You can also support The Faith Middleton Food Schmooze® and all of WNPR’s programming by swapping a pledge of $8 a month for this book. Make your pledge now. Thanks.
Excerpted from Soup Swap by Kathy Gunst, Published by Chronicle Books LLC. Text ©2016 by Kathy Gunst. Photographs by Yvonne Duivenvoorden, ©2016 by Chronicle Books LLC.
- 8 bread slices of any variety you like
- 2-1/2 tablespoons olive oil
- 8 fresh basil leaves
- 1 cup [8 g] freshly grated sharp cheddar, Parmesan, or other hard cheese
- Preheat the broiler.
- Arrange the bread slices in a single layer on a baking sheet. Using half the olive oil, lightly brush one side of each slice and broil for 2 to 3 minutes, or until golden brown. Remove from the oven, flip the bread, and brush with the remaining oil. Top each slice with a basil leaf and sprinkle with an equal amount of cheese. Broil until the cheese is melted and bubbling.
- When ready to serve, cut the bread in half and serve the crouton open-faced or sandwich two pieces of bread together and cut each sandwich into six large or eight small croutons.
