Cook your keto bread in the microwave following the recipe HERE. Release the bread cylinder from the mug, cool 1 minute to steam out (this also avoid burning yourself), then cut into 4 even slices. You can repeat this bread recipe again to make 4 more croutons if you intend to serve 8 soup bowls at the same time.
Bring each bread slice into a bread toaster on high and toast until crispy on both sides. Set aside on a plate to cool.
Preheat oven to 350°F (180°C). When the oven is hot, turn to broil mode.
Remove bay leaves from the soup and discard.
Serve the soup
Ladle soup into 8 oven-proof soup bowls - 1 cup is 1 serving.
Brush butter on top of each slice of toasted keto bread. Rub fresh garlic glove on the bread slices to flavor bread.
Place 1 toasted bread slice on top of each bowl.
Cover the top of each soup bowl with 1/3 cup of grated French gruyere.
Broil in oven until the cheese is brown.
Store leftover soup in an airtight sealed container in the fridge for 3-4 days
Net carb in the nutrition panel below doesn't include the slice of 90 seconds bread recipe on top of the soup. Add 1.6 grams of net carbs per slice, if bread cut into 4 slices or 1 gram if you cut the bread into 6 slices. Follow my bread recipe here and bake it in a tall coffee mug to create keto crouton that looks like French baguette slices.