Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Zucchini And Bacon Soup
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- #27128
This is a light but flavorful zucchini squash soup. The bacon gives it a nice zap of smoky flavor.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 slices lean bacon, cut in small pieces
1 medium onion, chopped
1 clove garlic, minced
8 medium zucchini, cut in 1/2-inch slices
1 can (10.5 ounce size) beef consomme
2 1/2 cups water
1 teaspoon salt
4 tablespoons fresh parsley
1 teaspoon dried basil leaves, (can use fresh)
1/8 teaspoon black pepper
freshly grated Parmesan cheese
bacon bits, for garnish, optional
directions
Brown bacon pieces in large skillet; drain off all but 1 tablespoon bacon fat. Stir onion and garlic in fat until onion is tender. Add remaining ingredients except cheese. Bring to a boil, then simmer, uncovered, until zucchini is tender, about 20 minutes.
Pour soup into blender, about 2 cups at a time. Cover; blend on low speed until liquified, then blend on high until smooth.
Serve hot or cold with Parmesan cheese and additional bacon bits.
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nutrition data
Nutritional data has not been calculated yet.
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