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Creamy, Cheesy Zucchini Soup

Rated as 3.33 out of 5 Stars

"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
Original recipe yields 10 servings


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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.

Nutrition Facts

Per Serving: 471 calories; 39.4 15.9 16.9 139 373 Full nutrition

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Read all reviews 3
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I added Summer Squash and Baby Swiss Cheese as well as Havarti. I love cheese. I liked it better after a reheat with added celery salt and Hatch chilli/pepper sauce. I usually don't use measur...

Followed the recipe, and even added extra pepper, but it tastes pretty bland. It needs something to zip it up, but I’m not sure what. I’d use a bit less cilantro next time as well; it tastes a b...

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