Summer Zucchini Soup with Herbed Goat Cheese and Bacon

This is an amazingly easy, fresh, and light soup with just enough of a hint of decadence to make it really yummy.

  • 4-5 cups chopped zucchini, yellow crook necks or whatever combination you have
  • 2-4 cloves chopped garlic
  • 2 tbs olive oil
  • good kosher salt or sea salt and fresh ground pepper to taste
  • about 2 1/2 cups chicken stock (or enough to nicely cover the vegetables)
  • 3-4 oz herbed goat cheese
  • 4 slices bacon chopped

Helpful equipment – Immersion blender
Note – you can use a regular blender but that makes for a lot more dishes and a much bigger mess. I highly recommend the $25 investment in an immersion blender, if you like to make soups you won’t regret it.

To cook
Sautee the vegetables over medium heat in the olive oil until just begining to get tender about 3-4 minutes. Then add the chopped garlic. Stir often and lower heat if needed to make sure the garlic doesn’t burn. Add your salt and pepper and sautee another 4-5 minutes.

Add the chicken stock (or water) just to cover the veggies and bring it to a simmer. While the stock is coming to a simmer cook your bacon in a skillet on the side and when finished remove from pan and drain on a paper towel.

Once the stock is simmering turn off heat and use your immersion blender to make the soup as smooth or slightly chunky as you like (I personally like a little texture).

Stir in goat cheese until thoroughly melted and incorporated through soup.

Sprinkle the bacon bits on top. Serve. Swoon.

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