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Soup Toppings

Soup is often seen as a boring lunch time meal, but with these soup toppings, it doesn't have to be! Here are some of our favourite ideas and recipes for soup toppings.


A simple way to top your soup is with yogurt. Greek yogurt is tangy, milky and cooling and is great for balancing dishes. A dollop can add richness, body and a fatty contrast to soup. It can cool a spicy soup or brighten up a puree.

Another really easy way to top your soup is by using toasted nuts or seeds. Sprinkle almonds on top of a creamy garlic soup to add crunch!

Or if you're feeling more adventurous, how about poached eggs? They can add extra protein to a simple soup. You can cook them by plopping them in while your soup heats up, and go well with bean stews and garlic-rich broths.

Ideas from 9 Toppings to Make Your Soup Pop. Visit the article for more!

If you're feeling more adventurous and fancy cooking up your own, how about making...

Spicy Pumpkin Seeds

These are great on top of a soup but also double as a tasty snack to have in your lunch box.

You will need...

  • 1/2 cup pumpkin seeds, cleaned
  • 1 tsp. canola oil (rapeseed)
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground cumin
  • Pinch of ground cinnamon


Set the oven temperature to 180°C/350°F/gas mark 4. Line a baking sheet with parchment paper.

In a bowl, stir together the pumpkin seeds and canola oil. In another bowl, stir together the salt, cayenne, cumin and cinnamon. Add the pumpkin seeds to the spice mixture and stir to coat.

Spread the seeds in a single layer on the prepared baking sheet and bake, stirring once, until golden brown, for 10 to 12 minutes.

From Pumpkin Soup with Spicy Pumpkin Seeds



A more classic soup topping is the humble crouton (gluten free of course). To make your own...

You will need...

  • 2 cups cubed gluten-free bread
  • 2 tablespoons melted butter or olive oil
  • 1 1/2 teaspoons dried herbs
  • 1/8 teaspoon garlic powder, optional
  • Kosher salt


To make croutons in the oven. Adjust oven rack to middle position and preheat oven to 170/325 °F/gas mark 3.

In small bowl, toss together bread and melted butter/oil. All bread cubes should be lightly coated with butter/oil. Add more butter/oil, if needed. Add dried herbs, garlic powder and a light sprinkling of kosher salt. Toss. Each bread cube should be lightly coated with herbs.

Spread cubes on an 18x13-inch baking sheet. Arrange cubes in one layer.Bake for 10 minutes. Remove pan from oven. Toss cubes and return to the oven. Bake until croutons are crispy and golden brown, about five minutes. Remove croutons from oven and allow to cool.

To make croutons in a skillet. Follow step two above. Heat one teaspoon butter or oil in a medium (10-inch) non-stick skillet over medium high heat until butter is melted and bubbling or until oil is shimmering. Add bread cubes. Toast, stirring occasionally, until croutons are toasted. Remove from pan and allow to cool.

From Gluten Free Tuesday: How to Make Croutons

Selected ilumi soups are currently on buy one get one half price, so get topping!

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