Zucchini is a versatile vegetable that is not only low in calories but also packed with essential nutrients. If you're looking for a light and flavorful soup to enjoy, this Instant Pot Zucchini Soup is the perfect choice. With the convenience of the Instant Pot, you can have a delicious and nutritious bowl of soup ready in no time.
Why This Will Be Your New Favorite Soup
- Fast. Ready in under 30 minutes with the help of your Instant Pot.
- Easy. Cook the aromatics, cook the veggies and broth under pressure, blend it up, top with cream, and serve.
- Low Carb. Only net carbs per serving!
- Gluten Free. A great flavorful and healthy main course or side dish to serve if you have food intolerances.
This soup is not only delicious but also incredibly easy to make with the help of the Instant Pot. Its velvety texture, combined with the aromatic flavors of herbs and the richness of the cream, will make it a family favorite. Serve it as an appetizer, a light lunch, or as part of a cozy dinner.
How Many Calories Are In A Bowl Of Zucchini Soup?
The amount of calories in a bowl of zucchini soup depends on how large of a bowl you're enjoying and what the specific ingredients are in the recipe you're using.
For this Instant Pot Zucchini Soup recipe, you can expect each serving of soup to have approximately 210 calories.
What Is Zucchini Soup Made Of?
- Zucchinis
- Onion
- Garlic
- Butter
- Vegetable broth
- Heavy cream
- Thyme
- Basil
- Salt and pepper
How Should You Dice Zucchini For Soup?
The manner in which you dice up the zucchini for this creamy zucchini soup really isn't that important. The only thing you should take into consideration is that the pieces are small enough to be pureed with an immersion blender.
If you prefer a chunkier zucchini soup, dice the zucchini into 1/2" cubes before cooking. This will allow the pieces that aren't pureed to still be bite-sized and tender.
How To Make Zucchini Soup
- Sauté the Aromatics. Turn on the Instant Pot and select the "Sauté" function. Melt the butter in the pot and add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add Zucchini and Spices. Add the chopped zucchini to the pot and sauté for an additional 2 minutes, stirring occasionally. Sprinkle in the dried thyme, dried basil, salt, and pepper. Stir well to coat the zucchini and aromatics with the spices.
- Pressure Cook. Pour the vegetable broth into the Instant Pot, ensuring that the zucchini is fully covered. Close the lid and set the Instant Pot to "Manual" or "Pressure Cook" mode on high pressure. Set the cooking time to 5 minutes.
- Quick Release and Blending. Once the cooking time is complete, perform a quick release by carefully turning the venting knob to the "Venting" position. Open the lid and let the soup cool slightly. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids and leave some space for the steam to escape.
- Add Cream and Adjust Seasonings. Return the blended soup to the Instant Pot if necessary. Stir in the heavy cream, ensuring it is well incorporated. Taste the soup and adjust the seasonings by adding more salt and pepper if needed.
- Serve and Garnish. Ladle the warm Creamy Zucchini Soup into bowls and garnish with your choice of fresh herbs, grated Parmesan cheese, or a dollop of sour cream. These toppings add extra flavor and a touch of elegance to the dish.
Tips And Tricks
- Sauté the aromatics- Start by using the sauté function of the Instant Pot to cook your onions, garlic, and any other aromatics you plan to include in your soup. Sautéing them first will enhance their flavor and add depth to your soup.
- Garnish with fresh herbs or toppings- Before serving, garnish your creamy zucchini soup with fresh herbs like parsley, basil, or chives. You can also add a drizzle of olive oil, a dollop of sour cream or yogurt, or some grated cheese to enhance the presentation and flavor.
Variations
- Zucchini and Parmesan Soup- Add grated Parmesan cheese to the soup before blending for a rich and nutty flavor. Garnish with additional Parmesan cheese and freshly ground black pepper.
- Zucchini and Curry Soup- Add curry powder or a combination of spices like turmeric, cumin, and coriander to give your soup an aromatic and slightly spicy twist. Finish with a squeeze of fresh lime juice and chopped cilantro.
- Zucchini and Coconut Soup- Add a can of coconut milk to the soup for a creamy and tropical twist. You can also incorporate flavors like ginger and lemongrass for an Asian-inspired touch.
Feel free to combine different variations or create your own by experimenting with different herbs, spices, and ingredients. Adjust the quantities according to your taste preferences, and have fun exploring the diverse flavors of creamy zucchini soup!
What To Serve With Creamy Zucchini Soup
Creamy zucchini soup pairs well with a variety of accompaniments. Here are some delicious options to serve alongside your soup:
- Crusty Bread- A slice of crusty bread, such as a baguette or ciabatta, is perfect for dipping into the creamy soup. You can toast or grill the bread for added texture and flavor.
- Grilled Cheese Sandwich- A classic grilled cheese sandwich makes a satisfying and comforting companion to creamy zucchini soup. Choose your favorite cheese, such as cheddar, mozzarella, or Gruyère, and grill it until it's melty and golden brown.
- Salad- A fresh and crisp salad can provide a nice contrast to the creamy soup. Consider serving a simple green salad with a light vinaigrette dressing or a Mediterranean salad with tomatoes, cucumbers, olives, and feta cheese.
How Long Does It Last?
When stored in an airtight container in the refrigerator, creamy zucchini soup can typically last for 3 to 4 days. It's important to let the soup cool completely before refrigerating it.
If you notice any signs of spoilage, such as an off smell or mold growth, discard it.
Can You Freeze It?
If you want to extend the shelf life of your soup, you can freeze it. Creamy zucchini soup can be frozen for up to 3 months.
To freeze the soup, allow it to cool completely, then transfer it to freezer-safe containers or freezer bags. Leave some headspace to allow for expansion during freezing.
Thaw the soup in the refrigerator overnight before reheating it.
More Delicious Soup Recipes
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Ingredients
Instructions
- Sauté the Aromatics. Turn on the Instant Pot and select the "Sauté" function. Melt the butter in the pot and add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add Zucchini and Spices. Add the chopped zucchini to the pot and sauté for an additional 2 minutes, stirring occasionally. Sprinkle in the dried thyme, dried basil, salt, and pepper. Stir well to coat the zucchini and aromatics with the spices.
- Pressure Cook. Pour the vegetable broth into the Instant Pot, ensuring that the zucchini is fully covered. Close the lid and set the Instant Pot to "Manual" or "Pressure Cook" mode on high pressure. Set the cooking time to 5 minutes.
- Quick Release and Blending. Once the cooking time is complete, perform a quick release by carefully turning the venting knob to the "Venting" position. Open the lid and let the soup cool slightly. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids and leave some space for the steam to escape.
- Add Cream and Adjust Seasonings. Return the blended soup to the Instant Pot if necessary. Stir in the heavy cream, ensuring it is well incorporated. Taste the soup and adjust the seasonings by adding more salt and pepper if needed.
- Serve and Garnish. Ladle the warm Creamy Zucchini Soup into bowls and garnish.
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