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Creamy, Cheesy Zucchini Soup

Rated as 4 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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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...

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