Zucchini Bacon Soup
Warm, creamy, and irresistibly savory, this Zucchini Bacon Soup is the ultimate comfort food with a gourmet twist. Perfectly blending the delicate flavor of tender zucchini with the smoky richness of crispy bacon, this velvety soup is both hearty and satisfying. Aromatic onions and garlic are sautéed until fragrant, then simmered with fresh zucchini in a savory broth before being pureed into a smooth, luxurious base enriched with heavy cream. A generous garnish of crumbled bacon and optional fresh parsley adds texture and color, making this soup as visually appealing as it is delicious. Ready in just 45 minutes, this low-carb, keto-friendly recipe is perfect for busy weeknights or an elegant appetizer. Whether you're looking for a cozy fall soup or a creative way to use up zucchini, this Zucchini Bacon Soup checks all the boxes!
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs total) zucchini
- 6 slices bacon
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 4 cups chicken or vegetable broth
- 0.5 cups heavy cream
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
1. Prepare the zucchini by washing thoroughly, trimming the ends, and chopping into roughly 1-inch chunks. Set aside.
2. Heat a large soup pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 5–7 minutes. Remove the bacon and place it on a paper towel-lined plate. Once cool, crumble the bacon into small pieces and set aside for topping.
3. In the same pot, keep about 1 tablespoon of the rendered bacon fat. Add olive oil if necessary to reach 2 tablespoons total of fat in the pot.
4. Add the diced yellow onion to the pot and sauté over medium heat until softened and translucent, about 5 minutes.
5. Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
6. Add the chopped zucchini to the pot and stir to coat it in the onion and garlic mixture. Cook for 5 minutes, stirring occasionally.
7. Pour in the chicken or vegetable broth and season with salt and black pepper. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let simmer for 15 minutes, or until the zucchini is tender.
8. Once the zucchini is cooked, use an immersion blender to puree the soup directly in the pot until smooth. If using a countertop blender, work in batches to blend the soup and return it to the pot.
9. Stir in the heavy cream and adjust seasoning with additional salt and pepper, if needed. Heat gently over low heat, if necessary, to warm through.
10. Ladle the soup into bowls and top each serving with crumbled bacon and chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 32539 mg | 1415% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 195.7 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 509 mg | 39% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 6580 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
