Recipe courtesy of J.J. Jackson
Save Recipe Print
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Render bacon slowly in nonstick skillet over medium-low heat until crisp. Remove bacon from pan, reserve for garnish, and heat fat on medium-low. Add onion and cook for 3 minutes. Add garlic and continue cooking until onions are translucent. Do not allow garlic to burn. Transfer onions and garlic to a soup pot. Add carrots, tomatoes, and season with salt and pepper. Cook on medium heat for 5 minutes. Add the beans, red peppers, chicken broth, zucchini, and yellow squash. Bring to a boil. Add basil and oregano. Cover, reduce heat and simmer for 30 minutes.

Preheat oven to 400 degrees. Spray baguette slices with cooking spray and lightly toast in oven. Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly.

Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften. Ladle soup into serving bowls. Sprinkle reserved bacon over top. Place 2 slices of toast per serving on top of soup.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Crunchy Fried PB and J

Recipe courtesy of Jeff Mauro

Smoked Gouda-Chorizo Jalapeno Poppers

Recipe courtesy of Sunny Anderson

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Vegetable Noodle Soup

Recipe courtesy of Food Network Kitchen

Ravioli and Vegetable Soup

Recipe courtesy of Food Network Kitchen

Provencal Vegetable Soup

Recipe courtesy of Ina Garten

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Browse Reviews By Keyword