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Parmesan Chive Croutons


  • bread 2-3 slices
  • olive oil
  • grated parmesan
  • fresh chives chopped (I used garlic chives)
  • kosher salt
  • pepper


  1. Cut up 2-3 pieces of bread, preferably a dense and crusty bread. I used leftover french, and it was still yummy.
  2. Heat a non stick skillet using medium high heat. Add about 3-4 tablespoons olive oil. Toss bread in pan and cook for about 3-4 minutes. Season with salt and pepper. Sprinkle generously with grated parmesan, toss and add chopped chives. 
  3. Remove from heat and let cool. Top soup with croutons. This can also be cooked in the oven at 350 degrees for about 10-15 minutes or until browned. To cook in oven: toss all ingredients and place on foil lined cookie sheet, bake as directed.

Recipe Notes

-The original recipe called for 6 tablespoons butter and no olive oil. I like this lighter version better. If you really want to cut fat, leave out the butter altogether and just use 3 tablespoons of the olive oil (total). I tasted the soup before adding the cream (1/4 cup, cut down from original 1/2 cup) and thought it was really good without the cream addition too.

-*If you have a hand held immersion blender (read about it here)– there is no need to let the soup cool before blending up, also no need to transfer out of the stock pot. Just add the cream to the pot after blending.