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 adding great flavor, zucchinis are also incredibly healthy. They are a nutritious low-carb, and keto-friendly vegetable, low in calories but high in fiber. Zucchinis are rich in several essential vitamins and minerals, including potassium and Vitamin C, and are packed with antioxidants. If you are on a Keto or Low Carb Diet, explore our keto Indian food recipes Collection. Considering all these benefits, I’m excited to share a delicious recipe for Creamy Zucchini Soup. It’s incredibly easy to make and comes together in just 20 minutes. This vegan soup is made in the Instant Pot (pressure cooker), making it quick, simple, and perfect for a comforting family meal! If you enjoy this soup, you will love my broccoli spinach soup and butternut squash soup. Have you ever wondered what other recipes you can make with zucchini or summer squash? then checkout
Zucchini Sabzi Air Fryer Roasted Zucchini Zucchini Dal Zucchini Curry
What Is Zucchini Soup?
Simple, hearty, and creamy, this Zucchini Soup is made with just a few basic ingredients like zucchini (or courgettes), garlic, onions, vegetable broth, and coconut milk or cream. It’s perfect for those following a Low Carb, Keto, Vegan, Paleo, or Gluten-free diet and makes a great weight watcher-friendly soup for midweek dinners.
Ingredients
Fresh zucchini: I have used two medium-sized green 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 broth (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 prefer using full-fat coconut milk for an extra creamy texture in the soup without relying on dairy cream. You can also use light coconut milk if you are counting on calories. For those who aren’t following a vegan diet, regular heavy cream can also be used. Seasonings: salt and black pepper to enhance the taste.
How to Make Creamy Zucchini Soup in Instant Pot
Press the SAUTE button on your Instant Pot. Heat the oil (or butter), then add the minced garlic and onions. Sauté 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 hand blender until smooth. (You can also transfer the mixture to a traditional blender in batches and puree until smooth.) Adjust the seasoning. Lastly, add coconut milk or heavy cream, black pepper, and stir well. If the soup is too thick for your liking, you can thin it out by adding a bit more vegetable broth or coconut milk. Let it simmer for an additional 2 minutes. Creamy zucchini soup is ready to serve.
Stovetop Pot Method
Follow the same steps as for the Instant Pot. On the stovetop, cover the pot and let the zucchini mixture simmer until it becomes soft, which should take about 20 minutes. All the remaining steps are the same.
Variations
Make it spicy: Sprinkle some crushed red chili flakes into the soup before serving to give it a spicy kick. Add in some extra veggies: Feel free to add a handful of chopped broccoli or spinach along with the zucchini for extra nutrition. If you’re not following a Keto diet, you can include potatoes when cooking the zucchini to achieve a creamier texture. Alternatively, blending in some cooked or canned white beans can add protein and enhance the creaminess. 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.
Storage + How to freeze
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. ★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
