More than a recipe, this is an amazing way to jazz up a recipe.
Because it has been so chilly lately, I’m committed to a daily bowl of soup for lunch. I love zucchini soup, but with this weather we crave for something richer, with protein.
I’m a bacon and a goat cheese lover. One of these chilly days I had my zucchini soup with goat cheese pearls and crunchy bacon bits.
Not rocket science. I just made the little goat cheese balls with my hands and put them, before serving, in the hot soup with the bacon bits. That’s all.
The goat cheese melting in your mouse takes this soup to the next level. And the bacon bits… well: bacon doesn’t need any explanation…
I hope you like it!
Zucchini Soup with Goat Cheese and Bacon
Indulge in the rich and creamy goodness of Zucchini Soup with Goat Cheese and Bacon. This delightful recipe effortlessly combines the velvety texture of the blended veggies with the tangy freshness of goat cheese. A touch of butter adds richness, while crispy bacon bits contribute a savory crunch.
Servings: 4
Calories: 338kcal
Ingredients
- 4 tablespoons butter
- 3/4 cup onion roughly chopped
- 4 cups coarsely chopped zucchini
- 2 cups of water
- Coarse sea salt
- 3/4 cup fresh goat cheese cold from the refrigerator
- 4 strips bacon cut into small pieces
Instructions
- In a pot with a lid, melt 3 tablespoons of butter, and over medium heat, sauté the onion until wilted.
- Add the zucchini and cook about 5-7 minutes.
- Add the water and cook covered for 8 more minutes.
- While the zucchini is cooking, fry the bacon in a skillet over medium heat, stirring occasionally to prevent it from burning. When evenly browned, remove from heat and allow fat to drain onto absorbent paper towels.
- Make goat cheese balls with your hands, put them in a small bowl, and refrigerate until ready to serve.
- Remove the pot from the heat, and with the help of an immersion blender, blend until the soup has a creamy consistency.
- Add the remaining tablespoon of butter and stir until dissolved.
- Add salt to taste.
- Serve hot with goat cheese pearls, and bacon bits.
Nutrition
Nutrition Facts
Zucchini Soup with Goat Cheese and Bacon
Amount Per Serving
Calories 338
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 16g100%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 64mg21%
Sodium 409mg18%
Potassium 425mg12%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 5g6%
Protein 13g26%
Vitamin A 1046IU21%
Vitamin C 24mg29%
Calcium 94mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.
Latest posts by Enri (see all)
- How to Make No-Knead Sourdough Bread: An Easy Artisan Recipe - April 2, 2025
- How to make Homemade Sourdough Starter from Scratch - February 15, 2025
- The Classic Florida Key Lime Pie Recipe + VIDEO - April 21, 2024
