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Heat a large deep saucepan, add the diced bacon, garlic paste, olive oil, mushrooms and thyme. Saute for 4 - 5 minutes until the bacon is starting to crisp and the mushrooms are lightly caramelised.
Add the chopped zucchini and mix to combine everything. Cook the zucchini down for 10 minutes until softened.
Add the chicken stock and reduce to a simmer for 5 minutes.
Add the cream, salt and pepper and mix to combine evenly. Remove from heat and blend together using a stick blender until at your desired consistency - I like mine quite chunky!
If using the egg yolks, ladle 1 cup of soup out into the egg yolks and whisk to combine. Return the mixture to the remaining soup and stir through.
Taste for seasoning and add extra salt and pepper to your taste.