Creamy Zucchini Soup With Bacon And Zucchini Noodles Recipes

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

Ingredients

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.

NICOLE'S CREAMY ZUCCHINI SOUP

Nicole's Creamy Zucchini Soup image

This zucchini soup is savory, delicious, and reminiscent of a creamy broccoli soup. A bit of fresh dill for garnish really brightens it up and complements the earthy zucchini flavor. It's a great way to use up the bounty of summer zucchini!

Provided by NicoleMcmom

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ tablespoons olive oil
1 ½ tablespoons butter
1 cup finely chopped white onion
2 cloves garlic, finely chopped
2 ½ pounds zucchini, cubed
1 medium russet potato, peeled and cubed
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (32 fluid ounce) container chicken stock
½ cup heavy cream
1 teaspoon chopped fresh dill, or to taste

Steps:

Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 16.9 g, Cholesterol 35.3 mg, Fat 14.4 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 984.3 mg, Sugar 5 g

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