Creamed Zucchini Soup with Bacon
Zucchini harvest is starting up and this Creamed Zucchini Soup will be on repeat around here. The soup has simple ingredients yet is creamy and tasty thanks to the heavy whipping cream and bacon. Note: do NOT omit the bacon 😀!
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Creamy Zucchini Soup Recipe
Wash zucchini and then chop it into medium pieces. Add to a medium-sized pot (I have this set).
Add water and salt to zucchini. Bring to a slow simmer, cover with lid and cook for 5-6 minutes.
In the meantime, using a medium-sized pan, fry the bacon. If you are looking for instructions for preparing bacon in the oven, here is a good post from the Pioneer Woman (love her site and personality).
Once the zucchini is done, puree or “cream” the pieces using an immersion blender. A normal blender works as well, you would just need to transfer everything into the blender and might need to do it in batches.
Using a measuring cup, add cream to the soup and blend. Than add pepper and blend again.
Crumble the bacon and add to the soup, leaving some for garnish. Or just add bacon individually to each bowl before serving. Croutons can also be added for garnish (optional).
Enjoy!
Creamed Zucchini Soup
Ingredients
- 1lb 5oz (600g) Fresh zucchini (3 small zucchinis)
- 4.4 oz (125g) Bacon
- 2 ½ cups Water
- ¼ cup Heavy whipping cream
- 3/4 tsp Salt (or to taste)
- ⅛ tsp Pepper
Instructions
- Wash zucchini, chop and add to a medium sized pot.
- Add 2½ cups water, bring to boil and cook for 8-10 minutes until the zucchini is very soft.
- Using an immersion blender, blend the zucchini until the desired consistency is achieved (very creamy no individual pieces of zucchini appear).
- Add cream, black pepper, and salt and blend everything together until done.
- Serve with bacon (not optional:)) and croutons (optional).
Since the soup is very light, make these Warm Egg and Cheese Crostini to go with it. Seriously! Both taste so good and work so well with each other.
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