Seasoned Soup Crackers

I am a soup girl through and through. One of my favorite times of the year is when it is soup weather! Not because it is blustery cold (cause I hate cold) but because I can make and eat soup. During the winter months we have soup on the menu more often than not. 

Before this recent deep freeze I made a big ol' pot of my Moma's Vegetable (beef) Soup. Not too long ago my mom and I were talking and we came to the conclusion that whenever we make it, it always winds up being a big pot. We have the best intentions to make a smaller pot but it always winds up huge. But I am ok with that because we can eat on it a few days and it is always so much better the next day. 

Our normal go to companion to soup is biscuits, crackers, or grilled cheese sandwiches. My husband likes to crush up saltine crackers and put them in the bowl before any soup goes in. He likes to be a rebel like that. I am a little different and like to add a topping to my soup or dip my crackers.  So to shake things up a bit, I created these seasoned soup crackers to satisfy his cracker addiction and my need for a  soup topping. We seriously could NOT stop eating these. Even our daughter had her hand in there. We had a few with our soup but the rest were a snack. Even if you don't try these with soup, just make these as a snack. Be warned though, they are addictive. 

Seasoned Soup Crackers

prep time: 5 MINScook time: 25 MINStotal time: 30 mins
These Seasoned Soup Crackers make the perfect topping to soup or as a game day snack.


  • 1/2 cup Unsalted Butter, Melted
  • 1 teaspoon Garlic Powder
  • 1/4 teaspoon Italian Seasoning
  • 1/2 teaspoon Cracked Black Pepper
  • 4 cups Oyster Crackers (9 ounce bag)
  • 1/2 cup Parmesan Cheese, Grated


Preheat oven to 250°F.
In a medium saucepan, over medium-low heat, combine butter, garlic powder, Italian seasoning, and pepper. Heat until butter is melted.
Meanwhile, in a large bowl, add oyster crackers. Pour melted butter mixture over crackers. Toss to combine until crackers are fully coated with butter.
Spread on a rimmed sheet pan, sprinkle with Parmesan cheese and toss gently to combine. Spread in a single layer.
Bake for 15 minutes, stir gently (return back to a single layer) and bake for 10 more minutes or until golden brown.
Let cool completely before storing in an airtight container (they pack the most flavor when they are fresh)


Need more soup recipes? Here are a few more to add to your list. 

(tastes just like Grandmas)

(with a twist)

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