Name: Creamy, Cheesy Zucchini Soup
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Zucchini, trimmed and cut into 1-inch chunks - 5 pounds; Red bell peppers, finely chopped - 2; Red onions, finely chopped - 1 ½ large; Cilantro - 1 bunch; Heavy whipping cream - 3 cups; Shredded Swiss cheese - 1 pound; Salt - 1 teaspoon; Cracked black pepper - ¾ teaspoon

Ingredients for - Creamy, Cheesy Zucchini Soup

1. Zucchini, trimmed and cut into 1-inch chunks 5 pounds

2. Red bell peppers, finely chopped 2

3. Red onions, finely chopped 1 ½ large

4. Cilantro 1 bunch

5. Heavy whipping cream 3 cups

6. Shredded Swiss cheese 1 pound

7. Salt 1 teaspoon

8. Cracked black pepper ¾ teaspoon

How to cook deliciously - Creamy, Cheesy Zucchini Soup

1 . Stage

Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.

2 . Stage

Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.