Creamy, Cheesy Zucchini Soup

Creamy, Cheesy Zucchini Soup

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"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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45 m servings 471 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



Delicious soup, very creamy and very cheesy. I used green bell peppers instead of red. Thank you for the recipe.

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