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    Home » Recipes » Soups

    Zucchini Soup (Instant Pot & Stovetop)

    Oct 30, 2023. by Bhavana Patil. 16 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Jump to Video

    The Zucchini Soup recipe is easy, hearty, and creamy, prepared with just a handful of ingredients like zucchini/courgette, garlic, onions, vegetable stock, coconut milk, or cream in an Instant Pot Pressure cooker. It is also a great weight watcher soup for weeknight dinners and is suitable for people following a Low Carb or Keto, Vegan, Paleo, or Gluten-free diet. 

    zucchini soup served in a bowl topped with cream and black pepper and instant pot on the side

    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 providing the desired taste, zucchinis are also very healthy. It is a nutritious low-carb/keto vegetable that is low in calories, high in fiber, and rich in several vitamins, minerals. It is also a good source of potassium, Vitamin C, and antioxidants. Considering all these benefits, we bring you a delectable soup recipe. It is called Zucchini soup. 

    Let me know your favorite zucchini recipe. Please share with us if you have any unique fresh zucchini recipe ideas.

    If you are on a Keto or Low Carb Diet. Check out Keto Indian Food Recipes Collection.

    Jump to:
    • What Is Zucchini Soup?
    • Why You'll Love This Zucchini Soup
    • Cream of Zucchini Soup Ingredients
    • How to Make Zucchini Soup in Instant Pot
    • Stovetop Pot Method
    • Zucchini Soup Serving Suggestions 
    • Variations
    • Tips
    • Frequently Asked Questions
    • More Zucchini Recipes
    • More Instant Pot Soup Recipes
    • Instant Pot Zucchini Soup

    What Is Zucchini Soup?

    Simple, filling, and creamy, the Zucchini Soup recipe is made with only a few simple ingredients, including zucchini or courgettes, garlic, onions, vegetable broth, coconut milk, or cream. It is excellent for individuals following a Low Carb or Keto, Vegan, Paleo, or Gluten-free diet and is a terrific weight watcher soup for midweek dinners. 

    Why You'll Love This Zucchini Soup

    • Less Prep and ready in under 20 minutes.
    • Easy and simple.
    • One-pot recipe.
    • Great way to use up summer squash.
    • Vegan, Low Carb, Keto, Paleo, and Gluten-free. 
    courgette soup with coconut milk served in a bowl and two raw zucchini on the side

    Cream of Zucchini Soup Ingredients

    • Fresh zucchini: I have used two medium-sized 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 stock (or water): Use low-sodium vegetable broth as it adds more flavor. If you don't have it, simply use water.
    • Olive oil: use olive oil or any cooking oil for sautéing.
    • Coconut milk: I like to use full-fat coconut milk as it gives an extra creamy texture to the soup, without using dairy cream. You can also use light coconut milk if you are counting on calories. For non-vegan versions, use regular heavy cream.
    • Seasonings: salt and black pepper to enhance the taste.
    Cream of Zucchini Soup Ingredients

    How to Make Zucchini Soup in Instant Pot

    Press SAUTE on Instant Pot. Heat oil (or butter), add minced garlic and onions. Saute until they soften and turn translucent.

    step to saute ginger garlic and onion collage

    Add diced zucchini, vegetable broth (or water), and salt.

    step to add diced zucchini in to the instant pot insert collage

    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. (Or transfer the mixture to a traditional blender in batches and puree until smooth). Adjust seasoning.

    step to blend the pressure cooked mixture collage

    Lastly, add coconut milk or heavy cream, black pepper, and stir well. If you think the soup is too thick, you can add vegetable stock or coconut milk to the soup and Simmer for 2 minutes.

    Best Instant Pot Pressure cooker Vegan Creamy Zucchini soup is ready to serve.

    cream of zucchini soup in the instant pot insert topped with coconut milk

    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 remain the same.

    Zucchini Soup Serving Suggestions 

    This creamy zucchini soup recipe 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.

    Variations

    • Make it spicy:  Sprinkle some crushed red chili flakes into this soup before serving it 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, you can add potatoes when you cook zucchini, which gives a more creamy texture, or blend in some 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, coconut cream, greek yogurt, or sour cream.
    • Toppings: You can use shredded zucchini, cheese, and 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. It will enhance the flavor.

    Frequently Asked Questions

    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.

    Is Zucchini Soup Keto-friendly?

    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.

    More Zucchini Recipes

    Have you ever wondered what other recipes you can make with zucchini or summer squash?

    • Zucchini Stir Fry
    • Roasted Zucchini
    • Zucchini Dal
    • Zucchini Pakoda
    • Zucchini Curry

    More Instant Pot Soup Recipes

    • Cauliflower Soup
    • Creamy Tomato Soup
    • Sweet Potato Soup
    • Butternut Squash Soup
    • Broccoli Spinach Soup
    • Cream of Asparagus Soup
    • Vegetable Lentil Quinoa Soup

    If you love Soups and looking for more Instant Pot Soup Recipes? Here are my 15+ Instant Pot Vegetarian Soup Recipes you must try.

    If you’ve tried this cream of zucchini soup recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

    Tried this recipe?Don’t forget to give a ★ rating below
    Zucchini Soup served in a bowl topped with cream and pepper and whole zucchini on side

    Instant Pot Zucchini Soup

    Bhavana Patil
    Zucchini Soup is easy, filling, rich and creamy recipe prepared with just a handful of ingredients made in Instant Pot Pressure cooker.
    4.83 from 35 votes
    Print Recipe Pin Recipe
    Servings: 4
    Calories : 40
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Keto, Low Carb, Vegan, Vegetarian
    Method: Instant Pot/Pressure Cooker, Stovetop
    Prep Time : 10 minutes minutes
    Cook Time : 10 minutes minutes
    Total Time : 20 minutes minutes

    Equipment

    • Instant Pot/Pressure Cooker
    • Immersion Hand Blender

    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.
      step to saute ginger garlic and onion collage
    • Add diced zucchini, vegetable broth (or water), and salt.
      step to add diced zucchini in to the instant pot insert collage
    • 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.
      step to blend the pressure cooked mixture collage
    • Lastly, add coconut milk or heavy cream, black pepper, and stir well. If you think the soup is too thick, you can add vegetable stock or coconut milk to the soup and Simmer for 2 minutes.
      cream of zucchini soup in the instant pot insert topped with coconut milk
    • 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

    I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

    Variations

    1. Make it spicy:  Sprinkle some crushed red chili flakes into this soup before serving to give a soup kick.
    2. 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.
    3. 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.
    4. Toppings: You can use shredded zucchini, cheese, sesame seeds, as a healthier toppings option.
    5. Fresh Herbs:  use rosemary, oregano, or thyme.
     

    Tips

    1. Be sure to sauté the onion and garlic, in a little olive oil or butter first. Soup will have a rich flavor.
     
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 40kcalCarbohydrates: 10gProtein: 3.5gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 567mgPotassium: 265mgFiber: 3gSugar: 4gVitamin A: 165IUVitamin C: 13mgCalcium: 24mgIron: 1mg
    Keyword instant pot zucchini soup, zucchini
    Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

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      Recipe Rating




    1. Sylvie says

      July 12, 2021 at 2:29 pm

      5 stars
      Great recipe! Will be using for years to come

      Reply
      • Bhavana Patil says

        July 12, 2021 at 2:36 pm

        Thank you for sharing your feedback. Glad you liked the recipe 🙂

        Reply
    2. Leslie says

      July 16, 2021 at 3:54 pm

      5 stars
      Delicious 😋

      Reply
      • Bhavana Patil says

        July 17, 2021 at 10:21 am

        Thank you Leslie 🙂

        Reply
    3. macey deslauriers says

      September 12, 2021 at 7:40 am

      5 stars
      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!

      Reply
      • Bhavana Patil says

        September 16, 2021 at 4:50 pm

        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 😊

        Reply
    4. Carla says

      May 23, 2022 at 10:31 pm

      5 stars
      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.

      Reply
      • Bhavana Patil says

        June 09, 2022 at 11:01 pm

        Hi Carla, I am so glad to know you liked this Zucchini Soup recipe. Yeah using broth definitely enhances the soup flavor.

        Reply
    5. Jamie says

      July 01, 2022 at 7:55 pm

      5 stars
      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.

      Reply
      • Bhavana Patil says

        July 06, 2022 at 10:30 am

        Hi Jamie i am so glad to hear you liked the soup recipe.. Thank you for sharing your feedback:)

        Reply
    6. Verona says

      August 19, 2022 at 5:11 am

      5 stars
      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.

      Reply
      • Bhavana Patil says

        August 27, 2022 at 8:01 am

        Hi Verona, so good to know you loved the zucchini soup...:)

        Reply
    7. Lisa says

      September 14, 2023 at 2:24 pm

      5 stars
      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.

      Reply
      • Bhavana Patil says

        September 17, 2023 at 1:06 am

        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.

        Reply
    8. Lisa G says

      October 14, 2023 at 12:39 pm

      5 stars
      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!!❤️

      Reply
      • Bhavana Patil says

        October 23, 2023 at 4:40 pm

        Hi Lisa, Thats nice, I am so glad you liked the recipe.

        Reply

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