June Recipes

Creamy Zucchini Soup with Homemade Croutons

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Creamy Zucchini Soup with Homemade Croutons
Hands On:
20 minutes
Total Time:
60 minutes


  • 1 loaves Hy-Vee frozen dread dough, baked according to pkg. instructions
  • 4 tbsp Gustare Vita olive oil, divided
  • ¼ cup 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 for serving
  • 1 ½ cups water
  • ⅔ cup Hy-Vee vegetable stock
  • Hy-Vee crushed red pepper, for garnish
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Preheat oven to 400°. Drizzle 2 (½-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.

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