Creamy, Cheesy Zucchini Soup

This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 471 Calories

Ingredients

• 1 teaspoon salt
• 3 cups heavy whipping cream
• 1 pound shredded Swiss cheese
• 1 bunch cilantro
• 5 pounds zucchini, trimmed and cut into 1-inch chunks
• 2 red bell peppers, finely chopped
• 1 ½ large red onions, finely chopped
• ¾ teaspoon cracked black pepper

Recipe Instructions

Step 1

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.

Step 2

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.