Creamy Zucchini Soup with Homemade Croutons


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Creamy Zucchini Soup with Homemade Croutons

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Bake your own croutons and blend your way into a super smooth plant-based soup!

Get recipes—breakfast, lunch, and dinner included—for 5 full days of meal prepped meals using just 20 ingredients (and some pantry staples).

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Servings and Ingredients

Serves 4
1 loaves Hy-Vee frozen bread dough, baked according to pkg. instructions
4 tbsp. Gustare VIta olive oil, divided
¼ c. Soiree fresh mozzarella cheese, shredded
Hy-Vee salt
Hy-Vee ground black pepper
1 tbsp. Hy-Vee unsalted butter
1 medium red onion, chopped
1 tbsp. garlic, minced
2 medium zucchini, plus additional, spiralized for serving
1 ½ c. water
⅔ c. Hy-Vee vegetable stock
Hy-Vee crushed red pepper, for garnish

Things To Grab

  • Baking sheet
  • Cheese grater
  • Large saucepan
  • Blender
  • Ladle


  1. Preheat oven to 400 degrees. Drizzle 2 (1/2-inch-thick) slices of baked bread with 2 tablespoons olive oil. Reserve remaining loaf for another use. Place bread, oiled sides up, on baking sheet. Top with fresh mozzarella cheese; lightly sprinkle with salt and pepper. Bake 6 to 8 minutes or until cheese is melted. Cool 5 minutes; cut into cubes.

  2. Heat 2 tablespoons olive oil and butter in a large saucepan over medium heat. Add red onion and garlic; season with salt and pepper. Cook 7 to 8 minutes or until onions are translucent, stirring occasionally. Add chopped zucchini. Cook 8 to 12 minutes or until softened. 

  3. Stir in water and vegetable stock. Cover and simmer 10 minutes or until zucchini is softened. Cool slightly; transfer mixture to a blender. Cover and blend until smooth. Ladle soup into serving bowls; top with croutons. Garnish with spiralized fresh zucchini and Hy-Vee crushed red pepper, if desired. 

Nutrition facts


270 Calories per serving

Amounts Per Serving

  • Total Fat: 19g
  • Cholesterol: 15mg
  • Sodium: 270mg
  • Total Carbohydrates: 19g
  • Protein: 5g

Daily Values

Iron 6%
Calcium 6%
Vitamin D 0%
Potassium 8%