Creamy, Cheesy Zucchini Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
10
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Source:

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.