Courgette Zucchini And Bacon Soup Recipes

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CHEESY ZUCCHINI NOODLES WITH BACON



Cheesy Zucchini Noodles with Bacon image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound zucchini (about 3 medium)
1/2 cup cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 slices bacon, chopped
2 teaspoons unsalted butter
2 scallions, thinly sliced (white and green parts separated)
1 clove garlic, minced
2 teaspoons all-purpose flour
2/3 cup milk
1/2 teaspoon Dijon mustard
Pinch cayenne pepper
1/3 cup shredded Cheddar cheese

Steps:

  • Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside.
  • Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes.
  • Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel¿lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.

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

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

ZUCCHINI BACON SOUP



Zucchini Bacon Soup image

I am a big fan of soups. Here is another one with Zucchini that I got from my FIL's girlfriend. Please, feel free to adjust to your personal tastes.

Provided by 1hotpotato

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices bacon
6 medium zucchini
14 1/2 ounces beef consomme
2 1/2 cups water
1 chopped onion, medium
1 chopped garlic clove
1/4 cup chopped fresh parsley
1 teaspoon basil
1/8 teaspoon pepper
1 teaspoon salt

Steps:

  • Brown and chop bacon.
  • Lightly brown onion and garlic in 1 tablespoon of bacon fat.
  • Then add remaining ingredients.
  • Heat to boiling.
  • Reduce heat and simmer until zucchini is tender (about 15 min).
  • Put 2 cups at a time of this mixture in a blender.
  • NOTE: Bacon can be pureed with rest of ingredients or crumbled over top when served.
  • Blend at high speed until pureed (Looks like somewhat like split pea soup).
  • Reheat and serve with optional cheese, parsley, chives on top.

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