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Crumbled as a topping for soups Recipe

American · Condiment · 10 min total

This versatile crumble adds a savory, crunchy finish to soups. Made with pantry staples, it toasts to golden perfection in minutes.

Ingredients

• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. In a small bowl, combine panko breadcrumbs, Parmesan cheese, melted butter, garlic powder, dried thyme, salt, and pepper. Mix until evenly moistened.
2. Heat a non-stick skillet over medium heat. Add the crumb mixture and cook, stirring frequently, for 3-5 minutes until golden brown and fragrant.
3. Remove from heat and let cool completely. The crumble will crisp up as it cools.
4. Store in an airtight container at room temperature for up to 1 week.

Tips

• For a gluten-free version, use gluten-free panko or crushed rice crackers.
• Sprinkle over creamy soups like tomato, butternut squash, or potato leek just before serving.
• Double the recipe and keep on hand for quick soup upgrades.

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