Best 3 Zucchini Bacon Soup Recipes

Indulge in a culinary delight with our tantalizing Zucchini and Bacon Soup, a symphony of flavors that will warm your soul. This easy-to-make soup is crafted with fresh zucchini, crispy bacon, and a medley of aromatic vegetables, simmering in a creamy and flavorful broth. As the zucchini melts into the soup, it releases its delicate sweetness, while the bacon adds a smoky and savory depth. The addition of carrots, celery, and onions creates a harmonious balance of flavors, further enhanced by the aromatic touch of garlic and thyme. Enjoy this comforting soup as a delightful appetizer or as a satisfying main course, perfect for cozy dinners or casual gatherings.

Here are our top 3 tried and tested recipes!

CREAMY ZUCCHINI SOUP WITH BACON AND ZUCCHINI NOODLES

Creamy Zucchini Soup with Bacon and Zucchini Noodles image

Provided by Ali Maffucci

Time 35m

Number Of Ingredients 8

Ingredients

2 strips bacon (or omit and sub with 1 tablespoon extra virgin olive oil instead)
1 small yellow onion (sliced)
2 large garlic cloves (chopped)
4 medium zucchinis (chop 3 of them and leave the remaining one whole)
2 cups chicken broth (low sodium (or use vegetable broth if making vegan))
¼ teaspoon red pepper flakes
salt and pepper
½ cup packed fresh basil

Steps:

Place the bacon in a large pot and put the heat on medium. Let cook until crispy and transfer to a paper towel lined plate. Immediately add the onion and cook until fragrant and onions are translucent. Stir in the garlic and let cook for 2 minutes. Add the zucchini and cook for 2-3 minutes or until they start to soften. Add the broth, red pepper flakes, salt, and pepper and stir. Bring the mixture to a boil over high heat and then once boiling, reduce to low heat and let simmer, covered for about 15 minutes or until when you fork a zucchini cube, it mushes easily.
While zucchini cooks, spiralize the zucchini on Blade D and trim the noodles with clean kitchen shears. Set aside.
Pour the cooked soup mixture into a blender and add the basil and blend until smooth. Taste and adjust with more salt, if needed.
Divide the soup into bowls, top with zucchini noodles and crumble over the bacon. Season with extra pepper and serve.

ZUCCHINI SOUP I

Zucchini Soup I image

A delicious soup served anytime.

Provided by William Anatooskin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon dried basil
¼ teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
¼ cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

Steps:

In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g

COURGETTE (ZUCCHINI) AND BACON SOUP

Courgette (Zucchini) and Bacon Soup image

Velvety green flecked soup with creamy yoghurt, crispy bacon and a smattering of paprika makes a comforting light lunch or supper.

Provided by English_Rose

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
150 g bacon, chopped
1 onion, sliced
600 g courgettes
1 liter vegetable stock
salt & freshly ground black pepper
120 g plain yogurt
1 pinch paprika

Steps:

Heat the oil in a large saucepan. Add 100g (two-thirds) of the bacon and fry gently until it starts to brown. Add the onion and cook, stirring frequently, until the onion is soft and translucent.
Add the courgettes and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the courgettes are very tender.
Meanwhile, in a small frying pan, fry the remaining chopped bacon until crisp. Set aside to drain on kitchen paper.
Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor. Season to taste with salt and pepper.
Reheat the soup as necessary, then divide amongst serving bowls. To garnish, place 2 tbsp yoghurt in each bowl, sprinkle with bacon.

Nutrition Facts : Calories 255.5, Fat 21.5, SaturatedFat 6.8, Cholesterol 29.4, Sodium 342.1, Carbohydrate 9.5, Fiber 2, Sugar 5.2, Protein 7.5

Tips:

For a smoky flavor, use a good quality smoked bacon.
If you don't have any zucchini on hand, you can substitute another summer squash, such as yellow squash or crookneck squash.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the soup, reheat it over medium heat until warmed through. You can also add a dollop of sour cream or yogurt, some crumbled bacon, or a sprinkle of fresh herbs as a garnish.

Conclusion:

Zucchini bacon soup is a delicious and easy-to-make soup that is perfect for a quick and easy weeknight meal. It's also a great way to use up any leftover zucchini from your garden. With its creamy texture, smoky flavor, and fresh zucchini, this soup is sure to be a hit with the whole family.