A warm bowl of soup is comforting on its own, but the right side can turn it into a complete, satisfying meal. From crusty breads made for dipping to crisp salads and cheesy favorites, there are plenty of easy sides to serve with soup without adding much extra work.
Whether you are making a creamy soup, tomato soup, chili, lentil soup, or a hearty vegetable soup, these simple pairings add texture and flavor to the table. If cozy meals are your thing, you may also enjoy these high-protein fall soups for more cold-weather dinner inspiration.
1. Buttermilk Biscuits
Warm buttermilk biscuits are one of those soup sides that work with almost anything. Their soft, flaky centers are perfect for soaking up creamy broth, gravy-like soups, or the last spoonfuls left at the bottom of the bowl.
Serve them fresh from the oven with a little butter. They pair especially well with chicken soup, vegetable soup, potato soup, and creamy chowders.
2. Cheddar Garlic Biscuits
Cheddar garlic biscuits bring a savory, cheesy flavor that makes a simple soup dinner feel more substantial. Sharp cheddar adds richness while garlic and butter give the biscuits plenty of flavor without needing another topping.
These are especially good beside tomato soup, chicken soup, broccoli soup, or a light vegetable broth. Serve them warm so the centers stay tender and the cheesy edges remain crisp.
3. Cheese Drop Biscuits
If you want homemade bread without rolling or shaping dough, cheese drop biscuits are an easy choice. The dough can be scooped directly onto a baking sheet, making them practical for nights when soup is already simmering on the stove.
The slightly crisp outside and fluffy, cheesy middle make them excellent for dipping. They are also easy to customize with cheddar, Parmesan, herbs, or a little garlic.
4. Soft Dinner Rolls
Fluffy dinner rolls are a classic choice when you need a simple bread to serve with soup. Their mild flavor works with everything from beef and vegetable soup to creamy chicken soup.
Serve them warm with butter, honey butter, or simply tear them apart and dip them into the broth. For an especially cozy dinner, pair them with one of these fall Sunday dinners.
5. Skillet Cornbread
Cornbread is a natural partner for chili, bean soup, taco soup, and other hearty bowls. Baking it in a cast iron skillet creates crisp golden edges while keeping the middle soft and tender.
Cut the cornbread into wedges or squares and serve it warm. Its slightly sweet corn flavor is particularly good against smoky, spicy, or tomato-based soups.
6. Rosemary Focaccia
Rosemary focaccia gives soup night a little more texture and flavor. The bread is airy inside, lightly crisp around the edges, and rich with olive oil and herbs.
Tear it into pieces for dipping into tomato soup, minestrone, lentil soup, or creamy vegetable soups. You can also slice leftover focaccia and toast it the next day.
7. Garlic Naan
Warm naan is an excellent side for curry-inspired soups, lentil soup, tomato soup, and thick vegetable soups. Its soft texture makes it easy to fold, tear, and scoop up every bit of broth.
Brush the naan lightly with melted butter and garlic before serving. A sprinkle of fresh cilantro or parsley can add extra freshness without making the side complicated.
8. Homemade Popovers
Golden popovers have crisp exteriors with light, airy centers that make them surprisingly good alongside soup. Their hollow centers can catch broth, making every bite flavorful.
They pair nicely with creamy chicken soup, beef soup, mushroom soup, and vegetable soup. Serve them immediately after baking while they are still tall, crisp, and warm.
9. Cheesy Breadsticks
Cheesy breadsticks bring the combination of crisp bread and melted cheese to the table. Cut them into strips that are easy to grab and dip straight into a bowl of soup.
They are particularly tasty with tomato, minestrone, lasagna, and vegetable soups. This is also a family-friendly option when you want something familiar alongside a new soup recipe.
10. Crusty French Bread
You do not always need to make an elaborate side. A warm loaf of crusty French bread can be exactly what a hearty bowl of soup needs.
Slice it thickly or let everyone tear off pieces at the table. The crisp crust holds up particularly well when dipped into broth, while the soft center absorbs plenty of flavor.
11. Toasted Banana Bread
Banana bread may not be the first soup pairing that comes to mind, but its subtle sweetness can work surprisingly well with savory fall flavors. Try it alongside pumpkin, butternut squash, sweet potato, or tomato soup.
Lightly toast thick slices so the edges become crisp while the center stays soft. It creates a sweet and savory contrast that works especially well during colder months.
12. Cinnamon Rolls
A warm cinnamon roll can add a sweet element to a savory soup dinner. It works best with hearty soups that have smoky, salty, or earthy flavors, such as potato, bean, or squash soup.
Keep the serving relatively simple so it complements rather than overwhelms the main dish. This combination can be especially appealing for relaxed weekend meals.
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13. Caprese Salad
Fresh tomatoes, mozzarella, and basil provide a cool, bright contrast to a hot bowl of soup. A drizzle of olive oil and balsamic vinegar brings the ingredients together without making the salad heavy.
Caprese salad works particularly well beside creamy tomato soup, vegetable soup, and Italian-inspired soups. For more cozy seasonal pairings, browse these healthy high-protein fall dinners.
14. Classic Potato Salad
Cool and creamy potato salad can balance a light, broth-based soup while adding enough substance to make dinner more filling. Tender potatoes, crunchy celery, herbs, and a creamy dressing provide plenty of contrasting texture.
Prepare it ahead and refrigerate it until dinner. Because it is served cold, there is no need to coordinate another hot dish while finishing the soup.
15. Tangy Blue Cheese Coleslaw
Crunchy coleslaw gives a soft, warm soup exactly the kind of texture contrast it needs. Adding blue cheese creates a bold, tangy flavor that pairs particularly well with creamy soups.
Shredded cabbage and carrots keep the side crisp, while a light dressing ties everything together. Prepare it ahead so the flavors have time to develop before serving.
16. Fresh Fruit Salad
A colorful fruit salad is a refreshing option when soup is already rich or creamy. Apples, grapes, berries, oranges, melon, and other seasonal fruits provide sweetness and freshness without making dinner feel heavier.
A little lemon or orange juice can keep the flavors bright. It is also an easy side to prepare ahead and refrigerate until mealtime.
17. Crisp Romaine Salad
A simple romaine salad brings crunch and freshness to soup night. Toss crisp lettuce with Parmesan, croutons, and a tangy dressing for an uncomplicated side that works with many different soups.
Keep the dressing separate until just before serving so the lettuce and croutons remain crisp. It is especially useful when the soup itself is creamy or cheese-based.
18. Grilled Cheese Triangles
Few combinations are as comforting as tomato soup and grilled cheese. Crisp buttery bread surrounding melted cheese gives you something substantial to dip into every spoonful.
Cut the sandwiches into smaller triangles for easy dipping. Sharp cheddar is a classic choice, although mozzarella, Monterey Jack, or a combination of cheeses can work just as well.
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19. Cheese Quesadilla Wedges
Cheese quesadillas are quick to prepare and especially good with tortilla soup, taco soup, black bean soup, or spicy tomato-based soups. The crisp tortilla provides crunch while the melted cheese makes the meal more satisfying.
Cut each quesadilla into wedges and serve immediately. Salsa, avocado, or a small spoonful of sour cream can be added on the side if you want a more complete spread.
20. Tomato Basil Bruschetta
Bruschetta adds fresh tomato flavor and plenty of crunch without feeling overly heavy. Spoon a mixture of chopped tomatoes, basil, garlic, and olive oil over toasted baguette slices shortly before serving.
The acidity of the tomatoes is especially useful beside rich soups. It pairs beautifully with creamy vegetable, chicken, mushroom, and Italian-inspired soups.
21. Roasted Cauliflower and Chickpea Crostini
For a more substantial toast, top crisp crostini with roasted cauliflower and chickpeas. You get crunchy bread, tender vegetables, and hearty chickpeas in every bite.
Roast the cauliflower and chickpeas ahead if needed, then assemble the crostini shortly before dinner. This side works particularly well with vegetable, tomato, lentil, and creamy soups.
22. Crackers, Cheese, and Fruit
A simple crackers and cheese board is ideal when you want a soup side without additional cooking. Arrange your favorite crackers with sliced cheddar, Gouda, mozzarella, or another cheese and add grapes, apple slices, or berries.
Everyone can build their own bites while eating soup, making this an easy option for casual family dinners. It also works well when you have several different leftovers to use.
23. Hummus and Warm Focaccia
Creamy hummus paired with warm focaccia makes an easy Mediterranean-inspired side. Cut the bread into strips or squares and serve it alongside a shallow bowl of hummus for dipping.
Add a drizzle of olive oil, paprika, or fresh herbs to the hummus before serving. This pairing goes particularly well with lentil soup, tomato soup, vegetable soup, and other Mediterranean flavors.
24. Beet and Arugula Salad
Earthy roasted beets and peppery arugula make a flavorful contrast to creamy or slightly sweet soups. Goat cheese and chopped nuts can add richness and crunch while a simple vinaigrette keeps everything fresh.
This colorful salad works especially well with squash, pumpkin, carrot, or creamy vegetable soup. It also fits naturally into a larger spread of easy fall recipes.
25. Garlic Bread
Garlic bread is one of the easiest answers when you are wondering what to serve with soup. Crisp edges, a buttery center, and plenty of garlic make it ideal for dipping into almost any savory bowl.
Split a baguette or Italian loaf, spread it with garlic butter, and toast until golden. Serve it alongside tomato soup, minestrone, chicken soup, vegetable soup, or a creamy chowder for a simple finish to the meal. For food that will be prepared ahead or saved for another meal, follow USDA food-safety guidance for proper cooking, handling, and refrigeration. (Ask USDA)
1. Buttermilk Biscuits (4g Protein)
4g ProteinIngredients: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 6 tbsp cold unsalted butter, 1 cup cold buttermilk.
Step 1: Heat oven to 425°F. Whisk flour, baking powder, baking soda, and salt.
Step 2: Cut cold butter into the flour until pea-size crumbs form. Stir in buttermilk just until a soft dough forms.
Step 3: Pat dough about 1 inch thick, cut into 8 biscuits, and place on a lined baking sheet.
Step 4: Bake 13 to 15 minutes until puffed and golden.
Storage: Refrigerate up to 4 days or freeze up to 2 months.
2. Cheddar Garlic Biscuits (9g Protein)
9g ProteinIngredients: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp garlic powder, 1/2 tsp salt, 1 1/2 cups shredded cheddar cheese, 1 cup buttermilk, 4 tbsp melted butter.
Step 1: Heat oven to 425°F. Mix flour, baking powder, garlic powder, and salt.
Step 2: Fold in cheddar, buttermilk, and 2 tbsp melted butter until just combined.
Step 3: Drop 8 portions onto a lined baking sheet and bake 13 to 15 minutes.
Step 4: Brush hot biscuits with remaining melted butter.
Storage: Refrigerate up to 4 days. Reheat before serving.
3. Cheese Drop Biscuits (8g Protein)
8g ProteinIngredients: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1 1/4 cups shredded cheddar, 3/4 cup milk, 4 tbsp melted butter.
Step 1: Heat oven to 425°F and line a baking sheet.
Step 2: Combine flour, baking powder, salt, and cheddar.
Step 3: Stir in milk and butter, then spoon dough into 8 mounds.
Step 4: Bake 13 to 15 minutes until golden around the edges.
Storage: Keep refrigerated up to 4 days or freeze up to 2 months.
4. Soft Dinner Rolls (4g Protein)
4g ProteinIngredients: 3 cups all-purpose flour, 1 cup warm milk, 2 1/4 tsp active dry yeast, 2 tbsp sugar, 1 large egg, 3 tbsp melted butter, 1 tsp salt.
Step 1: Mix warm milk, yeast, and sugar and let stand 5 minutes.
Step 2: Add egg, butter, salt, and flour. Knead until smooth, then rise about 1 hour.
Step 3: Divide into 12 rolls and let rise another 20 minutes.
Step 4: Bake at 375°F for 16 to 18 minutes until golden.
Storage: Store airtight for 2 days at room temperature or freeze up to 2 months.
5. Skillet Cornbread (6g Protein)
6g ProteinIngredients: 1 1/2 cups cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1 cup milk, 2 large eggs, 3 tbsp melted butter.
Step 1: Heat oven to 400°F with a greased cast iron skillet inside.
Step 2: Combine cornmeal, flour, baking powder, and salt.
Step 3: Whisk milk, eggs, and butter, then stir into dry ingredients.
Step 4: Pour into hot skillet and bake 20 to 22 minutes.
Storage: Refrigerate up to 4 days or freeze individual pieces up to 2 months.
6. Rosemary Focaccia (4g Protein)
4g ProteinIngredients: 3 1/4 cups all-purpose flour, 2 1/4 tsp yeast, 1 1/4 cups warm water, 3 tbsp olive oil, 1 tsp salt, 1 tbsp chopped rosemary, flaky salt.
Step 1: Mix flour, yeast, warm water, 1 tbsp olive oil, and salt into a sticky dough.
Step 2: Cover and let rise 60 to 75 minutes.
Step 3: Press into an oiled baking pan, dimple the surface, and add remaining oil, rosemary, and flaky salt.
Step 4: Bake at 425°F for 22 to 25 minutes.
Storage: Keep airtight for 2 days or freeze up to 2 months.
7. Garlic Naan (5g Protein)
5g ProteinIngredients: 2 1/2 cups all-purpose flour, 1/2 cup warm milk, 1/2 cup warm water, 1 large egg, 2 tsp yeast, 1 tsp sugar, 1 tsp salt, 2 tbsp melted butter, 2 minced garlic cloves.
Step 1: Mix yeast, sugar, milk, and water. Add egg, flour, and salt.
Step 2: Knead until smooth and let rise about 45 minutes.
Step 3: Divide into 8 portions and roll each into a thin oval.
Step 4: Cook in a hot skillet 1 to 2 minutes per side and brush with garlic butter.
Storage: Refrigerate up to 4 days or freeze up to 2 months.
8. Homemade Popovers (7g Protein)
7g ProteinIngredients: 1 cup all-purpose flour, 1 cup milk, 3 large eggs, 1 tbsp melted butter, 1/2 tsp salt.
Step 1: Heat oven to 450°F and preheat a greased popover or muffin pan.
Step 2: Blend milk, eggs, flour, butter, and salt until smooth.
Step 3: Fill hot cups halfway with batter.
Step 4: Bake 20 minutes at 450°F, reduce to 350°F, and bake 15 minutes more without opening the oven.
Storage: Best fresh. Refrigerate leftovers up to 3 days and reheat until crisp.
9. Cheesy Breadsticks (8g Protein)
8g ProteinIngredients: 2 1/2 cups all-purpose flour, 1 cup warm water, 2 tsp yeast, 1 tsp sugar, 1 tsp salt, 1 1/2 cups shredded mozzarella, 1/4 cup grated Parmesan, 1 tbsp olive oil.
Step 1: Mix flour, water, yeast, sugar, salt, and oil into a soft dough and rise 45 minutes.
Step 2: Press dough onto a lined baking sheet.
Step 3: Cover with mozzarella and Parmesan.
Step 4: Bake at 425°F for 13 to 15 minutes and cut into 10 strips.
Storage: Refrigerate up to 4 days and reheat in the oven or air fryer.
10. Crusty French Bread (5g Protein)
5g ProteinIngredients: 3 1/2 cups all-purpose flour, 1 1/3 cups warm water, 2 1/4 tsp yeast, 1 1/2 tsp salt, 1 tsp sugar.
Step 1: Combine warm water, yeast, and sugar. Rest 5 minutes.
Step 2: Add flour and salt, knead until smooth, and rise about 1 hour.
Step 3: Shape into a loaf and rest 20 minutes.
Step 4: Bake at 425°F for 23 to 25 minutes until deeply golden.
Storage: Keep airtight 2 days or freeze sliced bread up to 2 months.
11. Toasted Banana Bread (4g Protein)
4g ProteinIngredients: 1 1/2 cups all-purpose flour, 3 ripe bananas, 2 large eggs, 6 tbsp melted butter, 1/2 cup brown sugar, 1 tsp baking soda, 1 tsp vanilla, 1/2 tsp salt.
Step 1: Heat oven to 350°F and grease a loaf pan.
Step 2: Mash bananas and mix with eggs, butter, sugar, and vanilla.
Step 3: Fold in flour, baking soda, and salt.
Step 4: Bake 50 to 55 minutes. Cool before slicing and lightly toast before serving with soup.
Storage: Refrigerate up to 5 days or freeze individual slices up to 3 months.
12. Cinnamon Rolls (5g Protein)
5g ProteinIngredients: 3 cups all-purpose flour, 1 cup warm milk, 2 1/4 tsp yeast, 1 large egg, 6 tbsp butter divided, 1/3 cup brown sugar, 1 tbsp cinnamon, 4 oz cream cheese, 1/2 cup powdered sugar.
Step 1: Make dough with flour, milk, yeast, egg, and 2 tbsp butter. Rise 1 hour.
Step 2: Roll into a rectangle and spread with remaining butter, brown sugar, and cinnamon.
Step 3: Roll up, slice into 12 pieces, and arrange in a baking dish.
Step 4: Bake at 350°F for 20 to 22 minutes and top with cream cheese glaze.
Storage: Refrigerate up to 4 days because of the cream cheese topping.
13. Caprese Salad (13g Protein)
13g ProteinIngredients: 12 oz fresh mozzarella, 4 medium tomatoes, 1/2 cup fresh basil leaves, 2 tbsp olive oil, 1 tbsp balsamic glaze, salt, black pepper.
Step 1: Slice mozzarella and tomatoes into similar-size rounds.
Step 2: Arrange alternating tomato, mozzarella, and basil on a serving plate.
Step 3: Drizzle with olive oil and balsamic glaze.
Step 4: Season lightly with salt and black pepper and serve chilled or at cool room temperature.
Storage: Refrigerate covered up to 2 days.
14. Classic Potato Salad (5g Protein)
5g ProteinIngredients: 2 lb Yukon Gold potatoes, 3 large hard-boiled eggs, 3/4 cup mayonnaise, 2 celery stalks, 1/4 cup diced red onion, 1 tbsp Dijon mustard, 1 tbsp pickle relish, salt, pepper.
Step 1: Cut potatoes into chunks and simmer in salted water until fork-tender, about 12 to 15 minutes.
Step 2: Drain and cool slightly.
Step 3: Mix mayonnaise, mustard, relish, celery, onion, and chopped eggs.
Step 4: Fold in potatoes and chill at least 30 minutes before serving.
Storage: Refrigerate promptly and use within 3 to 4 days.
15. Blue Cheese Coleslaw (5g Protein)
5g ProteinIngredients: 6 cups shredded cabbage, 1 cup shredded carrots, 5 oz crumbled blue cheese, 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp honey, salt, pepper.
Step 1: Combine cabbage and carrots in a large bowl.
Step 2: Whisk mayonnaise, vinegar, honey, salt, and pepper.
Step 3: Toss dressing with vegetables and fold in blue cheese.
Step 4: Chill for 30 minutes before serving.
Storage: Refrigerate up to 3 days.
16. Fresh Fruit Salad (1g Protein)
1g ProteinIngredients: 2 cups strawberries, 2 cups grapes, 2 apples, 2 oranges, 1 cup blueberries, 1 tbsp lemon juice, 1 tbsp honey.
Step 1: Wash and dry all fruit well.
Step 2: Hull strawberries, halve grapes, dice apples, and segment oranges.
Step 3: Combine fruit in a bowl.
Step 4: Toss gently with lemon juice and honey.
Storage: Refrigerate in an airtight container up to 2 days.
17. Crisp Romaine Salad (7g Protein)
7g ProteinIngredients: 2 large romaine hearts, 1/2 cup grated Parmesan, 2 cups croutons, 1/3 cup Caesar-style dressing, black pepper.
Step 1: Wash and thoroughly dry romaine.
Step 2: Chop leaves and place in a large bowl.
Step 3: Add Parmesan, croutons, and dressing.
Step 4: Toss just before serving and finish with black pepper.
Storage: Store undressed ingredients separately for up to 3 days.
18. Grilled Cheese Triangles (13g Protein)
13g ProteinIngredients: 12 slices sandwich bread, 8 oz sharp cheddar cheese, 3 tbsp softened butter.
Step 1: Divide cheese over 6 bread slices and top with remaining bread.
Step 2: Butter the outside of each sandwich.
Step 3: Cook in a skillet over medium-low heat for 3 to 4 minutes per side until crisp and the cheese is fully melted.
Step 4: Rest 1 minute and cut each sandwich diagonally into triangles.
Storage: Best fresh. Refrigerate leftovers up to 3 days and reheat in a skillet or oven.
19. Cheese Quesadilla Wedges (12g Protein)
12g ProteinIngredients: 6 medium flour tortillas, 8 oz shredded cheddar or Monterey Jack cheese, cooking spray or 1 tsp oil.
Step 1: Sprinkle cheese over half of each tortilla and fold closed.
Step 2: Heat a lightly greased skillet over medium heat.
Step 3: Cook quesadillas 2 to 3 minutes per side until golden and cheese is melted.
Step 4: Cut each into wedges and serve warm.
Storage: Refrigerate up to 3 days and reheat in a dry skillet.
20. Tomato Basil Bruschetta (3g Protein)
3g ProteinIngredients: 1 small baguette, 4 Roma tomatoes diced, 1/4 cup chopped basil, 2 garlic cloves, 2 tbsp olive oil, 1 tsp balsamic vinegar, salt, pepper.
Step 1: Heat oven to 400°F and slice baguette into rounds.
Step 2: Toast bread for 6 to 8 minutes until lightly crisp.
Step 3: Mix tomatoes, basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper.
Step 4: Spoon tomato mixture onto toasted bread immediately before serving.
Storage: Refrigerate tomato topping up to 2 days. Store toasted bread separately.
21. Roasted Cauliflower Chickpea Crostini (6g Protein)
6g ProteinIngredients: 1 small baguette, 1 can chickpeas drained and rinsed, 3 cups small cauliflower florets, 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, salt, pepper.
Step 1: Heat oven to 425°F.
Step 2: Toss chickpeas and cauliflower with 1 tbsp oil and seasonings. Roast 20 to 25 minutes.
Step 3: Slice baguette, brush lightly with remaining oil, and toast until crisp.
Step 4: Spoon roasted cauliflower and chickpeas over crostini just before serving.
Storage: Refrigerate roasted topping up to 4 days. Store crostini separately.
22. Crackers, Cheese and Fruit Tray (12g Protein)
12g ProteinIngredients: 8 oz cheddar cheese, 6 oz whole-grain crackers, 2 cups grapes, 2 apples sliced.
Step 1: Cut cheese into slices or cubes.
Step 2: Wash grapes and slice apples shortly before serving.
Step 3: Arrange cheese, crackers, grapes, and apples on a platter.
Step 4: Serve immediately alongside hot soup.
Storage: Refrigerate cheese and fruit separately up to 3 days. Keep crackers airtight at room temperature.
23. Hummus and Warm Focaccia (7g Protein)
7g ProteinIngredients: 10 oz focaccia bread, 1 1/2 cups prepared hummus, 1 tsp olive oil, pinch of paprika, chopped parsley.
Step 1: Cut focaccia into bite-size squares or strips.
Step 2: Warm focaccia in a 350°F oven for about 5 minutes.
Step 3: Spoon hummus onto a shallow serving bowl and drizzle with olive oil.
Step 4: Sprinkle with paprika and parsley and serve with warm bread.
Storage: Refrigerate hummus up to 4 days after opening or preparation. Store bread separately.
24. Beet and Arugula Salad (8g Protein)
8g ProteinIngredients: 1 lb beets, 5 oz arugula, 4 oz goat cheese, 3/4 cup walnuts, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, salt, pepper.
Step 1: Heat oven to 400°F. Wrap beets in foil and roast 35 to 45 minutes until tender.
Step 2: Cool, peel, and cut beets into wedges.
Step 3: Whisk oil, balsamic vinegar, mustard, salt, and pepper.
Step 4: Toss arugula and beets with dressing and top with goat cheese and walnuts.
Storage: Refrigerate components separately up to 3 days and assemble before serving.
25. Garlic Bread (5g Protein)
5g ProteinIngredients: 1 large baguette, 5 tbsp softened butter, 4 garlic cloves minced, 2 tbsp chopped parsley, 1/4 tsp salt.
Step 1: Heat oven to 400°F.
Step 2: Mix butter, garlic, parsley, and salt.
Step 3: Slice baguette lengthwise and spread garlic butter evenly over the cut surfaces.
Step 4: Bake 8 to 10 minutes, then broil 1 to 2 minutes until the edges are golden.
Storage: Refrigerate leftovers up to 4 days or freeze wrapped portions up to 2 months.
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