Creamy, Cheesy Zucchini Soup

Name: Creamy, Cheesy Zucchini Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 bunch cilantro; 710 milliliters heavy whipping cream; 1 teaspoons cracked black pepper; 2 red bell peppers, finely chopped; 1 teaspoon salt; 454 grams shredded Swiss cheese; 2 kilograms zucchini, trimmed and cut into 1-inch chunks

Creamy, Cheesy Zucchini Soup might be just the main course you are searching for. One portion of this dish contains about 17g of protein, 40g of fat, and a total of 465 calories. This gluten free, primal, and vegetarian recipe serves 10. It will be a hit at your Autumn event. A mixture of cilantro, heavy whipping cream, bell peppers, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the heavy whipping cream you could follow this main course with the Homemade Strawberry Shortcake with Grand Marnier Whipped Cream as a dessert.

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.

Ingredients you will need

Zucchini

Water

Equipment you will use

Slotted Spoon

Dutch Oven

Blender

Blend zucchini until no large chunks remain; return to the pot.

Ingredients you will need

Zucchini

Equipment you will use

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.

Ingredients you will need

Swiss Cheese