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Creamy Zucchini Soup with Bacon and Zucchini Noodles

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins


  • 2 strips bacon or omit and sub with 1 tablespoon extra virgin olive oil instead
  • 1 small yellow onion sliced
  • 2 large garlic cloves chopped
  • 4 medium zucchinis chop 3 of them and leave the remaining one whole
  • 2 cups chicken broth low sodium (or use vegetable broth if making vegan)
  • ¼ teaspoon red pepper flakes
  • salt and pepper
  • ½ cup packed fresh basil


  • Place the bacon in a large pot and put the heat on medium. Let cook until crispy and transfer to a paper towel lined plate. Immediately add the onion and cook until fragrant and onions are translucent. Stir in the garlic and let cook for 2 minutes. Add the zucchini and cook for 2-3 minutes or until they start to soften. Add the broth, red pepper flakes, salt, and pepper and stir. Bring the mixture to a boil over high heat and then once boiling, reduce to low heat and let simmer, covered for about 15 minutes or until when you fork a zucchini cube, it mushes easily.
  • While zucchini cooks, spiralize the zucchini on Blade D and trim the noodles with clean kitchen shears. Set aside.
  • Pour the cooked soup mixture into a blender and add the basil and blend until smooth. Taste and adjust with more salt, if needed.
  • Divide the soup into bowls, top with zucchini noodles and crumble over the bacon. Season with extra pepper and serve.