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.
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.
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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.
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.
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.
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 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.
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
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.
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?
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.
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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 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 stock 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.
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.
Bhavana Patil says
Hi Jamie i am so glad to hear you liked the soup recipe.. Thank you for sharing your feedback:)
Verona says
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 says
Hi Verona, so good to know you loved the zucchini soup...:)
Lisa says
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 says
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.