Zucchini and pepper soup with bacon

Sometimes the best taste comes from chance.

Here I used zucchini and paprika, I added spices for the aroma, and the addition of fried bacon adds an interesting twist.

I’m not wasting vegetables, so I also added the carrot from the broth.


about 6 servings

  • 2 zucchini or 1 small
  • 1 onion
  • 1 red pepper
  • 2 tablespoons of olive oil
  • vegetables from broth (optional – zero waste)
  • 1/2 teaspoon of cumin
  • 1 teaspoon of sweet pepper
  • 1/2 teaspoon hot pepper
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried Provencal herbs
  • about 1-1.5 liters of broth
  • 50g of Parmesan cheese
  • salt and pepper


  • 200g of smoked bacon
  • croutons

Dice vegetables.

Heat the olive oil in a pot and add the diced onion. Fry until glazed.

We add Roman cumin, sweet and hot pepper, thyme and Provencal herbs to the onion. Fry it for a while, making sure it does not burn.

Add the red pepper and fry for a moment, then add the zucchini.

Pour the broth until the vegetables are completely covered. We can add vegetables from broth, such as carrots or onions. Cook the vegetables until tender.

When the zucchini is soft, mix it into a cream. Then let it boil.

At the end, add the grated Parmesan and mix thoroughly.

Season with salt and pepper.

Cut the bacon into narrow strips or cubes. Heat up the pan and fry the bacon until it is golden brown.

Put the soup on the plate. Add pieces of bacon and croutons.

Bon Appetit!

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