Warm and creamy, this zucchini soup is ideal for the fall or winter. When zucchini are in season, stock up and freeze some. Ideal for low-carbohydrate diets!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 471 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 25 g |
| Sodium | 373 mg |
| Sugars | 7 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
our only complaint was that it was a bit watery for our liking. other then that it was amazing and we have a gallon size bag for a second meal worth.
Super tasty! I added salt to the water when boiling the zucchini. Also, I added a jalapeño to the rest of the veggies because someone else said it was missing a zest and that truly made the recipe work! Also I added more pepper than the recipe states and a bunch of “Dash” (salt free, original). I added a little bit more Swiss cheese too. Lastly I used a hand blender because I wanted some chunkyness to the soup. Soooo tasty! Put all the extra hot hot soup into jars and now they will keep for weeks. Will make again for sure.
i made this soup but i screwed up lol it probably wouldve tasted good if i was a better cook
Followed the recipe, and even added extra pepper, but it tastes pretty bland. It needs something to zip it up, but I’m not sure what. I’d use a bit less cilantro next time as well; it tastes a bit too prominent.
I added Summer Squash and Baby Swiss Cheese as well as Havarti. I love cheese. I liked it better after a reheat with added celery salt and Hatch chilli/pepper sauce. I usually don’t use measurements of ingredients, I go with what my tastebuds like. Darn good recipe on its own.
Delicious soup, very creamy and very cheesy. I used green bell peppers instead of red. Thank you for the recipe.