Zucchini Soup with Goat Cheese and Bacon

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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.

Prep Time5

Cook Time15

Total Time20

Course: Soups

Cuisine: American

Diet: Gluten Free

Keyword: Zucchini soup, Zucchini soup recipe, Zucchini soup with goat cheese and bacon recipe

Servings:

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