• Quarter mushrooms.
• Peel, then cut onion into 1/4-inch pieces.
• Core, then cut pepper into 1/2-inch pieces.

• To a parchment-lined baking sheet, add mushrooms, peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
• Roast in the top of the oven for 12-14 min, stirring halfway through, until tender.

• Meanwhile, pat tofu dry with paper towels, then crumble into pea-sized pieces.
• In a large pot, heat 1 tbsp (2 tbsp) oil over medium-high.
• When hot, add onions and tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. 
• Add Cream Sauce Spice Blend and stock powder. Cook for 1 min, stirring often, until fragrant.

• Add cream cheese and 2 cups (4 cups) water. Stir to combine, then bring to a boil over high.
• Once boiling, reduce heat to medium-low. Simmer for 4-5 min, stirring occasionally, until soup thickens slightly.
• Remove from heat, then add cream. Stir to combine.

• Meanwhile, cut bun into 1-inch pieces.
• On another parchment-lined baking sheet, toss bun pieces with 1/2 tbsp (1 tbsp) oil, then season with salt and pepper.
• Gather the bun pieces toward the centre of the baking sheet, then sprinkle cheese over top. Toast in the middle of the oven, for 5-6 min, until lightly golden.

• Meanwhile, when veggies are done roasting, discard of any liquid on baking sheet and add veggies to the soup. Season with salt and pepper, then stir to combine.
• Divide soup between bowls. Top with croutons. 

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. In a large pot, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add onions and tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.