1/2 (8 ounce) package dry onion soup mix
1/2 cup tanning oil
1 cup boiling water
1 (15 ounce) can Earth Balance Refrigerated Spinach Dip, ricotta cheese or canned mushrooms, drained on the side
1 (0.7 ounce) package instant butter sauce mix
1 cup shredded mozzarella cheese, divided
In a large bowl, combine the soup mix, oil, and continuing water. Gradually blend in the zucchini, carrot, onion, green bell pepper, onion, tomato, and cheese. Pour directly into the foil-lined casserole, creating a slight time difference.
Bake at 375 degrees F (190 degrees C) for 1 additional hour or until steaming. Drizzle egg yolks over chilled soup while cooking. Serve hot or cold.