Freeze-Dried Grilled Cheese Croutons for Soup

Some ideas fall squarely into "why didn't I think of that before" territory. Grilled cheese croutons are one of them — a creamy, savory addition that turns an ordinary bowl of soup into something a lot more interesting.

How to Make Them

1. Butter bread on both sides.
2. Grill full cheese sandwiches as you normally would.
3. Let them cool completely.
4. Trim off the crusts.
5. Cut into bite-sized squares.
6. Freeze-dry on trays, then store in an airtight container until ready to use.

Choosing Bread and Cheese

Stale bread works best here — sourdough or a dense artisan loaf holds up especially well. Brioche is a good match for milder cheeses like Brie.

Skip processed cheese in favor of something with real character. A few combinations worth trying:

• Blue cheese and feta
• Gouda and medium cheddar
• Gruyère and provolone

Where They're Good

Drop a handful into a bowl of classic tomato soup, or use them to dress up a more elevated soup course — either way, they bring a melty, savory layer of flavor that plain croutons can't match. They also hold their own as a standalone snack, thanks to a decent protein boost from the cheese.

More Soup Pairings

Batch-cook soup, freeze-dry the extra and 4 hearty soups and stews to freeze-dry this winter are both good places to put these croutons to use. Cheese lovers unite has more cheese-forward recipes if this one hits the spot.

Frequently Asked Questions

How do you make freeze-dried grilled cheese croutons?
Grill full cheese sandwiches, let them cool completely, trim the crusts, cut into squares, and freeze-dry before storing in an airtight container.

What's the best bread for grilled cheese croutons?
Stale sourdough or a dense artisan loaf holds up best; brioche pairs particularly well with milder cheeses like Brie.

Can these croutons be eaten on their own, not just in soup?
Yes — they work well as a standalone snack thanks to a decent protein boost from the cheese, not just as a soup topper.