Creamy Zucchini Soup Recipe
An easy zucchini soup recipe with crispy bacon. Rich and creamy thanks to the heavy cream, then finished with crispy bacon and fresh dill.
Servings: 6 people
Ingredients
Soup
- 1 large white onion finely chopped
- 1 clove garlic minced
- 1 kg zucchini diced (about 3 medium zucchini)
- 750 ml water
- stock cubes to taste
- 200 ml heavy cream
Toppings
- 150 grams bacon diced
- Fresh dill
- 50 ml heavy cream (optional)
- Freshly ground black pepper optional
Equipment
- Large soup pot or Dutch oven
- immersion blender
Instructions
- Heat a little oil in a large soup pot over medium heat. Sauté the onion and garlic until softened and translucent.
- Add the diced zucchini and cook for a few minutes, stirring regularly.
- Pour in the water and crumble the bouillon cubes into the pot.
- Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Meanwhile, cook the bacon in a dry skillet over medium heat until crispy, about 5-10 minutes.
- Blend the soup until smooth with an immersion blender. Stir in the heavy cream.
- Taste and adjust the seasoning if needed with extra bouillon, salt, and/or pepper.
- Divide the soup among six bowls. Finish with a drizzle of heavy cream, crispy bacon, freshly ground black pepper, and chopped dill.
How to store
Store the soup (without toppings) in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.