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

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

Creamy Zucchini Soup with Homemade Croutons

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.

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. 