Creamy, Cheesy Zucchini Soup recipe
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Ingredients
- 5 pounds zucchini, trimmed and cut into 1-inch chunks 2 red bell peppers, finely chopped 1 ½ large red onions, finely chopped 1 bunch cilantro 3 cups heavy whipping cream 1 pound shredded Swiss cheese 1 teaspoon salt ¾ teaspoon cracked black pepper
Nutrition Info
- 471 caloriescarbohydrate: 15.9 gcholesterol: 139 mgfat: 39.4 gfiber: 3.6 gprotein: 16.9 gsaturatedFat: 24.5 gservingSize: -sodium: 372.9 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Creamy, Cheesy Zucchini Soup
Directions
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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. 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.