The Zucchini Soup recipe is an easy, hearty, and creamy dish made with just a few ingredients like zucchini (courgette), garlic, onions, vegetable broth, and coconut milk or cream, cooked in an Instant Pot Pressure cooker. This dish is vegan, gluten-free and low-carb.
Zucchinis are extremely easy to cook. Include them in salads, cook them into heart-warming soups, make a dip, or simply curry them Indian style. The list is long, leaving you spoilt for choices.
Besides adding great flavor, zucchinis are also incredibly healthy. They are a nutritious low-carb, and keto-friendly vegetable, low in calories but high in fiber. Zucchinis are rich in several essential vitamins and minerals, including potassium and Vitamin C, and are packed with antioxidants. If you are on a Keto or Low-carb diet, explore our keto Indian food recipes collection.
Considering all these benefits, I’m excited to share a delicious recipe for Creamy Zucchini Soup. It’s incredibly easy to make and comes together in just 20 minutes. This vegan soup is made in the Instant Pot (pressure cooker), making it quick, simple, and perfect for a comforting family meal! If you enjoy this soup, you will love my broccoli spinach soup and butternut squash soup.
Have you ever wondered what other recipes you can make with zucchini or summer squash? then checkout
- Zucchini Sabzi (Indian Zucchini Stir-Fry)
- Air Fryer Roasted Zucchini
- Zucchini Dal
- Indian Zucchini Curry
Jump to:
What Is Zucchini Soup?
Simple, hearty, and creamy, this Zucchini Soup is made with just a few basic ingredients like zucchini (or courgettes), garlic, onions, vegetable broth, and coconut milk or cream. It's perfect for those following a low-carb, Keto, Vegan, Paleo, or Gluten-free diet and makes a great weight-watcher-friendly soup for midweek dinners.
Ingredients
- Fresh Zucchini: I have used two medium-sized green zucchini and diced them along with the skin (about 3-3.5 cups)
- Onion & Garlic: These are essentially the aromatics that form the base and add a ton of flavor and nutrients. I used yellow onion to give a sweet flavor. Use freshly minced or chopped garlic for the best flavor.
- Vegetable Broth (or Water): Use low-sodium vegetable broth as it adds more flavor. If you don't have it, use water.
- Coconut milk: I prefer using full-fat coconut milk for an extra creamy texture in the soup without relying on dairy cream. You can also use light coconut milk if you are counting on calories. For those who aren't following a vegan diet, regular heavy cream can also be used.
How to Make Creamy Zucchini Soup in Instant Pot
Press the SAUTE button on your Instant Pot. Heat 2 teaspoons oil (or butter), then add 3 garlic cloves (minced)and 1 small yellow onion (finely chopped). Sauté until they soften and turn translucent.
Add 2 large diced zucchini (about 3-3.5 cups), 1 cup vegetable broth (or water), and salt to taste.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
Puree the soup using an immersion hand blender until smooth. (You can also transfer the mixture to a traditional blender in batches and puree until smooth.) Adjust the seasoning.
Lastly, add ½ cup full-fat coconut milk, ground black pepper to taste, and stir well. You can also use heavy cream, half and half, or plain Greek yogurt. If the soup is too thick for your liking, you can thin it out by adding a bit more vegetable broth or coconut milk. Let it simmer for an additional 2 minutes.
Creamy zucchini soup is ready to serve.
Stovetop Pot Method
- Follow the same steps as for the Instant Pot. On the stovetop, cover the pot and let the zucchini mixture simmer until it becomes soft, which should take about 20 minutes. All the remaining steps are the same.
Serving Suggestions
This creamy zucchini soup can be served for lunch or as a quick, easy weeknight meal with crusty bread to dip into the soup and fresh salad on the side. Here are a few of my favorite salads to pair with zucchini soup.
Variations
- Make it spicy: Sprinkle some crushed red chili flakes into the soup before serving to give it a spicy kick.
- Add in some extra veggies: Feel free to add a handful of chopped broccoli or spinach along with the zucchini for extra nutrition. If you're not following a Keto diet, you can include potatoes when cooking the zucchini to achieve a creamier texture. Alternatively, blending in some cooked or canned white beans can add protein and enhance the creaminess.
- Vegan: I have used coconut milk in this recipe. But you can also add almond milk, half and half, heavy cream, coconut cream, greek yogurt, or sour cream.
- Toppings: You can use shredded zucchini, cheese, pumpkin seeds, and sesame seeds as healthier toppings options.
- Fresh Herbs: use rosemary, oregano, or thyme.
Expert Tips
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. It will enhance the flavor.
Storage + How to freeze
This Zucchini soup can be made in advance, kept for up to two to three days in the fridge in an airtight container, and frozen for up to 4-6 weeks. Just defrost and reheat before serving.
If the soup looks separated after defrosting, simply add it to a blender and puree it back into a smooth consistency.
Just an important note here. If you are using dairy (heavy cream or milk), just add it before serving. Soup with dairy does not freeze well.
Frequently Asked Questions
Yes! Zucchini is a low-carb vegetable, and I have used full-fat coconut milk to make it keto-friendly. You can also use unsweetened almond milk, heavy cream, or half and half.
Instant Pot Zucchini Soup
Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 2 large zucchini diced (about 3-3.5 cups)
- 1 cup vegetable broth (or water)
- salt to taste
- black pepper powder to taste
- ½ cup coconut milk or heavy cream or half and half
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Heat oil (or butter), add minced garlic and onions. Saute until they soften and turn translucent.
- Add diced zucchini, vegetable broth (or water), and salt.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
- When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
- Puree the soup using an immersion blender until smooth. (Or transfer the mixture to a traditional blender in batches and puree until smooth). Adjust seasoning.
- Lastly, add coconut milk or heavy cream, black pepper, and stir well. If you think the soup is too thick, you can add vegetable broth or coconut milk to the soup and Simmer for 2 minutes.
- Creamy Zucchini soup is ready to serve.
Stovetop Pot Method:
- Follow the same steps as the Instant pot, for Stovetop, Cover and simmer until the zucchini is soft, for about 20 minutes. Rest all the steps remains the same.
Video
Notes
Variations
- Make it spicy: Sprinkle some crushed red chili flakes into this soup before serving to give a soup kick.
- Add in some extra veggies: feel free to add a handful of chopped broccoli or spinach along with the zucchini. If you are not on a Keto diet then you can also add potatoes when you cook zucchini, this gives a more creamy texture or blend in some of cooked/canned white beans for protein.
- Vegan: I have used coconut milk in this recipe. But you can also add almond milk, half and half, heavy cream, greek yogurt, or sour cream.
- Toppings: You can use shredded zucchini, cheese, sesame seeds, as a healthier toppings option.
- Fresh Herbs: use rosemary, oregano, or thyme.
Tips
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. Soup will have a rich flavor.
Nutrition
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Alison
Never imagined that something so quick and easy could be so tasty!
Definitely a keeper.
Next time I will make 3x the recipe so I can put some away for the winter.
Lisa G
This is a great recipe in the instant pot. I added soya sauce, Italian herbs and old cheddar cheese!! It’s so so good! Thank you for sharing this recipe!!❤️
Bhavana Patil
Hi Lisa, Thats nice, I am so glad you liked the recipe.
Lisa
This was amazing!! Per the suggestions on the recipe, I did end up adding a medium head of broccoli as well as two carrots (it was perfect timing for cleaning out the fridge!). And I used heavy cream since I didn’t have any coconut milk. But my goodness, this was so delicious!! We served grilled cheese sandwiches with the soup to make it an easy dinner. Will definitely be making again.
Bhavana Patil
I am so glad you liked it Lisa. Thank you for letting me know that adding broccoli and carrots enhanced the taste of the soup.
Verona
We love this soup. So easy to make, so full of flavour. I make 3x the amount in my instant pot, by the evening there's barely any left! I have mine without the cream/coconut etc, my partner likes to add lots to his. We'll be making this every courgette season. My partner wants a field of courgettes next year, i can see me making this daily. Thank you.
Bhavana Patil
Hi Verona, so good to know you loved the zucchini soup...:)
Jamie
Wow, this simple, healthy recipe packs a heaping helping of flavor! So easy to make, with such a delicious payoff. Thanks so much for sharing this delicious recipe, Bhavana. It's definitely going to join my collection of favorite soup recipes.
Bhavana Patil
Hi Jamie i am so glad to hear you liked the soup recipe.. Thank you for sharing your feedback:)
Carla
This one went in my "Tried and True Recipes" folder! I make it often! For the liquid, I use bone broth from cooking a whole chicken in the instant pot.
Bhavana Patil
Hi Carla, I am so glad to know you liked this Zucchini Soup recipe. Yeah using broth definitely enhances the soup flavor.
macey deslauriers
Wow I was pleasantly surprised at how simple this was and how good it tasted. All my excess zucchini will be used for this! I'm going to be freezing the soup for winter!
Bhavana Patil
Yayyy, thank you Macey 😊 I strongly agree with what you mentioned, and also honestly, it is very filling 😊 Thank you sharing your feedback, do try recipes on the blog 😊
Leslie
Delicious 😋
Bhavana Patil
Thank you Leslie 🙂
Sylvie
Great recipe! Will be using for years to come
Bhavana Patil
Thank you for sharing your feedback. Glad you liked the recipe 🙂