Creamy Tomato Zucchini Soup (Vegan & Easy to Make)

Cut the slices of bread into cubes or tear apart small pieces for a more rustic feel. Add the cut bread to a bowl and drizzle with the olive oil. Add in the garlic powder, salt & pepper and toss until very well coated.
Spread out the coated bread in one single layer on a baking sheet. Bake at 325º Fahrenheit for 8-10 minutes or until golden brown. Store at room temperature in an air tight container for up to 5 days.

Heat the oil in a large pot on medium heat. Add in the onions and sauté for 5-7 minutes or until the onions are translucent.
Add in the garlic, tomato paste and miso. Mix to combine and continue cooking for 1-2 minutes or until the garlic is fragrant.
Add in the zucchini and tomatoes and mix well. If using canned whole, make sure to break them apart by squeezing them before adding to the pot. allow everything to cook for 10-15 minutes or until the zucchini starts to soften.
Add in the basil and oregano and mix well. Pour over the vegetable broth and cover the pot. Turn the heat down to medium low and simmer the soup for 15-20 or until the tomatoes have broken down and the zucchini is soft and cooked through.
Using an immersion or regular blender, blend the soup to reach the desired consistency. I like to leave a little texture but you can blend how much you like.
Keep the soup on medium low heat and add in the finely grated vegan parmesan cheese. Once it melts add in the plant milk and mix well.
Check for seasoning and adjust with salt & pepper as needed. Make sure the soup is heated through before serving. Serve with croutons and a drizzle of good olive oil.