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, improve digestion, slow 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. Check out Keto Indian Food Recipes Collection.
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)
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 dairy cream.
Seasonings: add salt and black pepper to enhance the taste.
How to Make 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.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 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, and stir well. If you think the soup is too thick, you can add water or coconut milk to 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 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 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 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, 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. The soup will have a rich flavor.
FAQs
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 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.
Yes! Zucchini is a low-carb vegetable and I have used coconut milk to make it keto-friendly. You can also use unsweetened almond milk, heavy cream, or half and half.
- 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.
Instant Pot Zucchini Soup
Equipment
Ingredients
Measuring cup used 1 cup = 250ml
- 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 water or vegetable stock
- salt to taste
- black pepper powder to taste
- ½ cup coconut milk or heavy cream or half and half
Instructions
Instant Pot Method:
- 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.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 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.
- Instant Pot Pressure cooker 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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Sylvie says
Great recipe! Will be using for years to come
Bhavana Patil says
Thank you for sharing your feedback. Glad you liked the recipe 🙂
Leslie says
Delicious 😋
Bhavana Patil says
Thank you Leslie 🙂
macey deslauriers says
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 says
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 😊
Carla says
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 says
Hi Carla, I am so glad to know you liked this Zucchini Soup recipe. Yeah using broth definitely enhances the soup flavor.
Jamie says
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.