Enjoy this delicious and comforting cream of zucchini soup made in Instant Pot. A simple dump and go Instant Pot soup recipe. Vegan and gluten-free as well!
Be it summer or winter, a bowl of soup always comforts me. How can I not try this simple and delicious cream of zucchini soup with so much of zucchini at home? All these zucchinis are from my backyard raised bed gardening. So here am I with a soup recipe after zoodles.
Cream of zucchini soup without heavy cream-
Yes, it’s a low-calorie zucchini soup without any heavy cream. I did not even add any slurry, so all the carbs come from the veggies, and there aren’t any added carbs.
So then what makes this soup so creamy. It’s the potatoes and almond milk. Just two potatoes are more than sufficient to make this soup creamy and thick. For this measure, you can ⅓ to ½ cup of almond milk. I went with ½ cup of almond milk, though.
And the fresh herbs does all the magic. But you can very well use dried herbs of your choice.
So what’s so special about this soup?
✔ First and foremost, it’s very straightforward to make. Just dump everything in the instant pot and let it do its magic. That’s it. Finally, we need to simmer, but that’s optional.
✔ It’s vegan, gluten-free.
✔ No flour, and this soup contains the goodness of veggies and herbs. So if you are following a low-carb diet, this is a perfect soup to add to your diet.
✔ Maximum flavor with minimal ingredients.
Now without any further ado, let’s see how to make this vegan cream of zucchini soup.
Cream of zucchini soup in Instant Pot with step-wise pictures-
- In to the inner pot of the Instant Pot, first, add one cup of water.
- Then add all the ingredients – chopped zucchini and potato, thyme, basil, shallots, and salt. Don’t need to mix.
- Close the Instant Pot lid and make the sealing ring is on, and the vent is in the sealing position. Pressure cook this for 10 minutes at high pressure and naturally release the pressure.
- When the pressure is all gone, carefully open the Instant Pot lid, and here is how it looks. Allow it cool for a bit.
- Now using an immersion blender, blend the veggies into a smooth puree.
- Set the Instant Pot in saute mode. And add the almond milk. And gently mix. Simmer for three to five minutes.
- The consistency of the soup was perfect for us, so I didn’t add any slurry. Please check the notes for details.
- After 5 minutes, turn off the Instant Pot.
- Add ground pepper and garnish with some herbs and serve warm.
Recipe Notes-
- Instead of fresh herbs, you can use dried herbs, or a mix of Italian herbs would be good as well.
- I did not include any garlic, but two to three garlic pods would add flavor.
- Instead of plain water, you can use vegetable broth or stock.
- Shallots add a nice flavor, but instead of shallots, you can add ¼ cup of chopped red or yellow onion.
- If you feel the soup’s consistency is thin, then mix 1 tsp of corn starch in 2 tbsps of water and make a slurry. Add this slurry to the soup and simmer again till it thickens.
Other Soup Recipes-
- Shorbat Adas
- Cauliflower Soup
- Mixed vegetable pasta stew
- Beets Soup
- Cream of celery soup
- Tomato Soup
- Thukpa | Noodle soup
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📖 Recipe
Vegan Cream of Zucchini Soup | Instant Pot Zucchini Soup
Equipment
- Instant Pot
Ingredients
Measurement Details: 1 cup=240ml; 1tbsp=15ml; 1tsp=5ml;
- 1 cup water
- 500 grams zucchini peeled and chopped (I used a big one from my garden)
- 150 grams potato 2 medium-sized potatoes, peeled and chopped
- 1 tsp fresh thyme You can use ⅓ to ½ tsp of dried instead
- 2 tsp fresh basil chopped I used two big leaves. You can use ½ to 1 tsp of dried basil.
- 4 shallots peeled
- 1 tsp salt or to taste
- ½ cup almond milk
- ½ tsp ground pepper or to taste
Instructions
- In to the inner pot of the Instant Pot, first, add one cup of water.
- Then add all the ingredients – chopped zucchini and potato, thyme, basil, shallots, and salt. Don't need to mix.
- Close the Instant Pot lid and make the sealing ring is on, and the vent is in the sealing position. Pressure cook this for 10 minutes at high pressure and naturally release the pressure. When the pressure is all gone, carefully open the Instant Pot lid, and here is how it looks. Allow it cool for a bit.
- Now using an immersion blender, blend the veggies into a smooth puree.
- Set the Instant Pot in saute mode. And add the almond milk. And gently mix. Simmer for three to five minutes.
- The consistency of the soup was perfect for us, so I didn't add any slurry. Please check the notes for details. After 5 minutes, turn off the Instant Pot.
- Add ground pepper and garnish with some herbs and serve warm.
Notes
- Instead of fresh herbs, you can use dried herbs, or a mix of Italian herbs would be good as well.
- I did not include any garlic, but two to three garlic pods would add flavor.
- Instead of plain water, you can use vegetable broth or stock.
- Shallots add a nice flavor, but instead of shallots, you can add ¼ cup of chopped red or yellow onion.
- If you feel the soup’s consistency is thin, then mix 1 tsp of corn starch in 2 tbsps of water and make a slurry. Add this slurry to the soup and simmer again till it thickens.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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