This zucchini soup recipe is incredibly easy to make and absolutely delicious. Even better, zucchini is in season, making it the perfect time to enjoy this simple homemade soup!
I absolutely love zucchini soup and it is the perfect way to use up any surplus of zucchini you might have if you own a vegetable patch. The heavy cream gives the soup a rich, velvety texture while the crispy bacon adds a delicious crunchy bite.
There are countless ways to make homemade zucchini soup. I chose a simple base of onion, garlic, and heavy cream, then finished it with crispy bacon and fresh dill just before serving. You will need the following ingredients, but make sure to double-check the exact ingredients in the recipe card below.
In addition you can also add a little splash of olive oil on top or vary the soup with some parmesan cheese.
Use a large soup pot and heat some oil. Add the onions and garlic and saute
Add the chopped zucchini and the stock and bring to the boil
In the meantime take a large skillet and fry the bacon bits until crispy
Serve the soup with the crispy bacon and a splash of cream
Zucchini soup is perfect for lunch or dinner, but it’s even better with some fresh crusty bread on the side. Personally, I think soup always needs something to dip! Here are a few delicious breads to serve with this zucchini soup with bacon:
TIP: Love fresh soups? Make sure to try this delicious tomato soup as well.
One of the best things about soup is that it’s easy to make a big batch. It also freezes beautifully. All you need is a large stockpot and enough freezer space or airtight freezer containers.
Once cooled, homemade zucchini soup (without the toppings) will keep in an airtight container in the refrigerator for up to 2 days.
I recommend refrigerating only the amount you expect to eat within those two days. Freeze the remaining soup right away for the best quality.
Absolutely! Stored in an airtight container, zucchini soup will keep well in the freezer for up to 3 months.
It’s convenient to freeze the soup in individual portions or family-sized servings. Transfer it to the refrigerator the day before serving so it can thaw overnight.
Reheat the soup gently over low heat until warmed through. Once hot, divide it among serving bowls and top with the crispy bacon and fresh dill.
Yes! Replace the heavy cream with an equal amount of Boursin or another herbed cream cheese, and leave out the garlic clove.
Once you’ve added the cream cheese, don’t let the soup boil again. Also keep in mind that herbed cream cheese is already seasoned, so you’ll likely need less stock.
Absolutely. Replace the bacon with hot-smoked salmon flakes. They pair beautifully with the creamy soup and add even more flavor. Fresh dill is especially delicious with the salmon version, so don’t skip it.
Yes! Yellow zucchini has a slightly fresher, milder flavor than green zucchini. Because of that, you might enjoy different toppings, such as a squeeze of lime juice and toasted pumpkin seeds instead of bacon. You can also use both green and yellow zucchini together.
It’s easy! Replace the heavy cream with your favorite plant-based cooking cream. For the bacon, use vegetarian or vegan bacon alternatives, which are widely available in most supermarkets.
Want to cook with zucchini more often? There are so many delicious options! Here are a few favorites:
Zucchini isn’t in the ingredient list of the following recipes, but it’s a great addition for these salads:
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