Creamy, Cheesy Zucchini Soup

Ingredients

• 1 bunch cilantro leaves 
• 3 cups heavy whipping cream 
• 0.8 teaspoon cracked pepper black
• 2  bell peppers red finely chopped
• 1 teaspoon salt 
• 1 pound swiss cheese shredded
• 5 pounds zucchini trimmed cut into 1-inch chunks

Equipment

• pot
• blender
• slotted spoon
• dutch oven

Directions

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.
3. 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.