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Home » Recipes » Soups

Zucchini Soup (Instant Pot & Stovetop)

Published: Aug 6, 2020 · Modified: Mar 2, 2022 by Bhavana Patil ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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
Zucchini Soup

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.

courgette soup served in a bowl and two raw zucchini on the side

Cream of Zucchini Soup Ingredients

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 the 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.

step to saute ginger garlic and onion collage

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

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

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.

step to blend the pressure cooked mixture collage

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.

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

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.

Zucchini Soup Serving Suggestions 

This creamy zucchini soup recipe can be served for lunch or 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 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

Storage + How to freeze

This Zucchini soup can be made in advance and it can be kept for up to two to three days in the fridge in an airtight container, and it can be frozen for up to 4-6 weeks. Just defrost and reheat before serving.
If the soup looks separated after defrosting, simply add 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 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 coconut milk to make it keto-friendly. You can also use unsweetened almond milk, heavy cream, or half and half.

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.

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.
4.68 from 25 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
Cook Time : 10 minutes
Total Time : 20 minutes

Equipment

  • Instant Pot/Pressure Cooker

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.
    step to saute ginger garlic and onion collage
  • Add diced zucchini, water or vegetable stock, and salt.
    step to add diced zucchini in to the instant pot insert collage
  • 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.
    step to blend the pressure cooked mixture collage
  • 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.
    cream of zucchini soup in the instant pot insert topped with coconut milk
  • 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

YouTube 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
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Zucchini Dal (Instant Pot & Stovetop) »

Reader Interactions

Comments

  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

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