Creamy, Cheesy Zucchini Soup Recipe

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.