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.
Serves:
Ingredients
- 5lbszucchini
- 2red bell peppers,finely chopped
- 1½largered onions,finely chopped
- 1bunch cilantro
- 3cupsheavy whipping cream
- 1lbSwiss Cheese,shredded
- 1tspsalt
- ¾tspblack pepper,cracked
Instructions
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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.
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Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
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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.
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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.
Nutrition
- 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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