Creamy, Cheesy Zucchini Soup Recipe - Allrecipes.com
  • READY IN 45 mins

Creamy, Cheesy Zucchini Soup

Recipe by  

"This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

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

  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 15.9 g
  • 5%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 39.4 g
  • 61%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 373 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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