Creamy, Cheesy Zucchini Soup

Name: Creamy, Cheesy Zucchini Soup
Total time: 45
Yield: 10
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

Recipe by Chair from allrecipes.com

45 Mins.

Ingredients

10 servings

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5 pounds zucchini, trimmed and cut into 1-inch chunks
•

2 red bell peppers, finely chopped
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1 ½ large red onions, finely chopped
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1 bunch cilantro

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3 cups heavy whipping cream
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1 pound shredded Swiss cheese
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1 teaspoon salt
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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.