Zucchini Soup (Instant Pot & Stovetop)

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 is an amazing low-carb/keto vegetable, has a bunch of benefits, rich in several vitamins, minerals, and other beneficial plant compounds which is well known to reduce weight, improving digestion, slowing aging, rich in antioxidants.

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

Then try my Indian Zucchini recipes like Zucchini Carrot Paratha, Zucchini Besan Sabzi, Zucchini Dal, and Zucchini Pakoda.

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. Checkout Keto Indian Food Recipes Collection.

Ingredients

• Fresh zucchini: I have used two medium-sized zucchini and diced them along with the skin (about 3-3.5 cups)
• Yellow onion: dice it into small pieces.
• Garlic: minced or finely chopped
• Water or vegetable stock: either use water or vegetable stock or a blend of water and vegetable stock.
• Olive oil: use olive or coconut oil for sautéing
• Coconut milk: it helps to give a creamy texture to the soup without using the dairy cream.
• Seasonings – add salt and black pepper to enhance the taste.

How to Make Cream of Zucchini Soup in Instant Pot

Firstly, press SAUTE on Instant Pot. Add butter or oil and once it’s hot add minced garlic and onions. Saute until they soften and turn translucent.

Add diced zucchini, water or vegetable stock, and salt.

Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and the timer to 5 minutes.

OR for STOVETOP, Cover and simmer until the vegetables are soft, about 20 minutes.

When the instant pot beeps, let the pressure release naturally. Open the lid.

Puree soup using a hand blender until smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled.

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

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

Note: If your soup is too thick after blending, then thin it out with some more vegetable stock. If it’s too thin, bring it back to a simmer and cook until it has reached your desired consistency.

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.

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. The soup will have a rich flavor.

FAQs

More Instant Pot Soup recipes

• Cauliflower 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.

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