Name: Creamy, Cheesy Zucchini Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 5 pounds zucchini, trimmed and cut into 1-inch chunks; 2 red bell peppers, finely chopped; 1.5 large red onions, finely chopped; 1 bunch cilantro; 3 cups heavy whipping cream; 1 pound shredded Swiss cheese; 1 teaspoon salt; 0.75 teaspoon cracked black pepper

Creamy, Cheesy Zucchini Soup

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Creamy zucchini soup with Swiss cheese, cilantro, bell pepper, and red onion for a rich and flavorful twist.

Ingredients:

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

Instructions:

Place zucchini in a large Dutch oven with a few inches of water. Cook over medium-low heat until zucchini is tender when pierced with a fork, around 20 minutes. Transfer zucchini to a blender using a slotted spoon, leaving about 1 inch of liquid in the pot.
Blend zucchini until smooth; transfer back to the pot. Blend bell pepper, red onions, and cilantro until smooth. Stir into the zucchini mixture along with cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed and cheese is melted, about 5-7 minutes.

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