Creamy, Cheesy Zucchini Soup

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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.