2007-05-11 04:25:47 · 14 answers · asked by foody 1 in Food & Drink ➔ Cooking & Recipes
It is a "mouth feel" texture thing, you'll notice except for chefgrills soup that the soups are a cream soup a type of Bisque and not broth based. Broth based the croutons would be little sponges and defeat the purpose of the crispy morsels.
2007-05-11 04:38:03 · answer #1 · answered by Steve G 7 · 0⤊ 1⤋
I've actually never heard of croutons in tomato soup, maybe it's something regional to your part of the country?
2007-05-11 11:45:54 · answer #2 · answered by lisa_ab 3 · 0⤊ 0⤋
I eat mushroom soup with croutons all the time. Or vegetable cream soup. It's not just tomato
2007-05-11 11:30:03 · answer #3 · answered by Helen 2 · 0⤊ 0⤋
They aren't. I eat croutons with any creamy vegetable soup (cream of asparagus, broccoli, etc..), just not broth soups because the broth would absorb into the bread and turn to mush.
2007-05-11 11:40:00 · answer #4 · answered by foodieNY 7 · 0⤊ 0⤋
I eat croutons with bean soup.
2007-05-11 11:32:05 · answer #5 · answered by Anonymous · 0⤊ 0⤋
I use them in any creamy soup. For some reason, they just don't seem to go with non-creamy soups. Except French onion of course.
2007-05-11 16:33:09 · answer #6 · answered by Juddles 4 · 0⤊ 0⤋
Not ONLY
The TV comercials do because of the color contrast.
But I have see them in salads and other soups instead of saltine crackers.
2007-05-11 11:33:06 · answer #7 · answered by Anonymous · 1⤊ 0⤋
I've been known to use them in French Onion when I'm out of bread.
2007-05-11 11:31:05 · answer #8 · answered by chefgrille 7 · 0⤊ 0⤋
Is not, i use them in salad and on my toast, on my creamy soup, i love the taste.
2007-05-11 11:47:34 · answer #9 · answered by jade s 4 · 0⤊ 0⤋
They are also used in Ceaser salad, matter of fact they are used in many salads
2007-05-11 11:33:38 · answer #10 · answered by ltb1950 1 · 0⤊ 0⤋