Creamy, Cheesy Zucchini Soup Popular Recipes

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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!"

Ingredients :

• 5 pounds zucchini, trimmed and cut into 1-inch chunks
• 2 red bell peppers, finely chopped
• 1 1/2 large red onions, finely chopped
• 1 bunch cilantro
• 3 cups heavy whipping cream
• 1 pound shredded Swiss cheese
• 1 teaspoon salt
• 3/4 teaspoon cracked black pepper

Instructions :

Prep : 20M	Cook : 10M	Ready in : 45M

• 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.
• 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.

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