The Easiest, Creamiest Zucchini Soup You’ll Ever Make!
Got an abundance of summer zucchini and only 15 minutes to spare? You’ve come to the right place! This Instant Pot Zucchini Soup is a game-changer for busy weeknights. It transforms simple ingredients into a luxuriously smooth and flavorful soup with minimal effort. The pressure cooker does all the hard work, melding the flavors of fresh zucchini, garlic, and herbs into a velvety dream. Forget standing over a hot stove; this is your new go-to for a quick, comforting, and utterly delicious meal.
Ingredients
• Total Time: 15 MIN | Serves: 4
• 1 tbsp Butter (15g)
• 1 small Onion, chopped
• 2 Garlic Cloves, crushed
• 4 medium Zucchinis (about 1 lb or 450g), chopped
• 2 cups Vegetable Stock (480ml)
• 2 cups Heavy Cream (480ml)
• 1 tsp Sea Salt
• ½ tsp Dried Oregano
• ½ tsp Black Pepper, ground
• 1 tsp Dried Parsley
• Optional Garnish: Fresh lemon juice, croutons, or a swirl of cream
Instructions
1. Directions1. Set your Instant Pot to the “Sauté” function. Add the butter and allow it to melt completely in the stainless steel insert.2. Add the chopped onion and crushed garlic. Sauté for 2-3 minutes, stirring with a wooden spatula, until the onion becomes soft and fragrant.3. Stir in the chopped zucchini and cook for another 3 minutes.4. Pour in the vegetable stock and sprinkle with sea salt, oregano, black pepper, and parsley. Stir well to combine.5. Secure the lid and turn the steam release handle to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 5 minutes on “High” pressure.6. Once the timer finishes, perform a quick pressure release by carefully moving the valve to the “Venting” position.7. Once the pin drops, open the pot. Use an immersion blender to blend the soup directly in the pot until it’s completely smooth and velvety.8. Stir in the heavy cream until fully incorporated. Taste and adjust seasoning if needed.9. Serve hot, optionally garnished with a squeeze of fresh lemon juice or a sprinkle of fresh herbs.
Nutritional Information
• Per Serving: Calories 277 | Total Fats 25.5g | Net Carbs: 8.1g | Protein 4.2g | Fiber: 3g
Pro Tips
• for Perfect Zucchini Soup
• For the smoothest texture, use an immersion (stick) blender directly in the Instant Pot. It saves on cleanup and is much safer than transferring hot liquid.
• Don’t peel the zucchini! The skin contains nutrients and adds a beautiful, vibrant green color to the finished soup.
• For a dairy-free version, substitute the butter with olive oil and the heavy cream with one can of full-fat coconut milk.
• Elevate the flavor by garnishing with fresh herbs like dill or basil, a dollop of sour cream, or some toasted pumpkin seeds for crunch.
FAQ
Q: Should I peel the zucchini for this soup
A: No, do not peel the zucchini. The skin contains nutrients and is key to achieving the soup’s beautiful, vibrant green color. Just wash the zucchini well before chopping.
Q: Can I make this zucchini soup dairy-free
A: Yes, you can easily make a dairy-free version. Substitute the butter with olive oil and replace the 2 cups of heavy cream with one can of full-fat coconut milk for a similar creamy result.
Q: What if I don’t have an Instant Pot
A: While this recipe is designed for an Instant Pot, you can make it on the stovetop. Sauté the onion and garlic in a large pot, add the zucchini, stock, and seasonings. Bring to a boil, then simmer for about 10-15 minutes until the zucchini is very tender before blending and adding the cream.
Q: How do I get the smoothest texture
A: For the smoothest, most velvety texture, use an immersion (stick) blender directly in the pot after pressure cooking. This method is safer than transferring hot liquid to a traditional blender and results in less cleanup.
