Creamy, Cheesy Zucchini Soup Recipe

Creamy, Cheesy Zucchini Soup Recipe

How To Make Creamy, Cheesy Zucchini Soup

The slightly sweet and neutral taste of the zucchini provides a refreshing accent to this creamy and cheesy zucchini soup. It’s a must try for warmth.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • 5lbszucchini
  • 2red bell peppers,finely chopped
  • largered onions,finely chopped
  • 1bunch cilantro
  • 3cupsheavy whipping cream
  • 1lbSwiss Cheese,shredded
  • 1tspsalt
  • ¾tspblack pepper,cracked


  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.

  2. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.

  3. 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.

  4. 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.


  • Calories: 475.09kcal
  • Fat: 39.88g
  • Saturated Fat: 24.72g
  • Monounsaturated Fat: 10.97g
  • Polyunsaturated Fat: 1.65g
  • Carbohydrates: 15.31g
  • Fiber: 3.32g
  • Sugar: 10.25g
  • Protein: 17.01g
  • Cholesterol: 139.55mg
  • Sodium: 313.31mg
  • Calcium: 452.12mg
  • Potassium: 787.26mg
  • Iron: 1.19mg
  • Vitamin A: 466.83µg
  • Vitamin C: 74.16mg
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