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.
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).
Servings and Ingredients
|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 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
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.
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.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 15mg
- Sodium: 270mg
- Total Carbohydrates: 19g
- Protein: 5g