Presenting a simple yet great recipe for a soup tailored for a low-carb diet with a handful of ingredients you can find easily.
This Instant Pot zucchini soup recipe serves as a main dish if you watch your calories or as a wintertime comfort food.
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It's now officially added to my list of Instant Pot soup recipes!
This creamy texture, great taste, and intense flavor make up an irresistible instant pot vegetable soup. It's incredibly easy to whip up in no time, making it a perfect option for busy weeknight dinners.
Like my Instant Pot vegetable soup with quinoa, vegetable barley soup, and vegan broccoli soup recipes, this zucchini soup is also packed with nutrients and flavor.
The creamy texture comes from blending the zucchini and cashews, making it a great option for those who are lactose intolerant or avoid dairy.
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Why I love this
- It’s easy to prepare with an electric pressure cooker.
- Zucchini recipes are generally favored for their high water content and low-calorie count.
- This vegan zucchini soup is a great addition to any meal plan, especially for those looking for a healthy and delicious option.
- It's vegan, low-carb soup.
- Perfect meal option for busy weeknights.
- A great way to use up zucchini from your garden or local farmer's market
- Easy to impress guests and family with its creamy texture and delicious flavor.
- It has simple ingredients that you can find easily.
Ingredients
- Fresh Zucchini
- Red onions
- Vegetable broth - water also works
- Cashews
- Garlic
- Herbs
- Nutritional yeast - for a cheesy flavor
- Salt and pepper
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Turn on the Instant Pot in sauté mode, add olive oil, and add the chopped onions and garlic to the inner pot. Cook until onions are translucent.
Add the zucchini and cook for a few more minutes until it softens.
Add black pepper, nutritional yeast, salt, cashews, and fresh herbs like Italian seasoning. Continue to stir.
Add vegetable stock and mix well. Turn off the sauté mode and close the lid.
Set it on high pressure for 8 minutes. When done, let the pressure release naturally.
Using an immersion blender or regular blender, blend until smooth and creamy.
Serve hot with your choice of toppings like croutons, fresh herbs, or a dollop of vegan sour cream in a warm bread bowl.
Variations
- Instead of cashews, you can add ½ cup of coconut cream.
- Instead of fresh garlic, use ½ teaspoon garlic powder.
- Add cayenne pepper for a little heat.
- Add a teaspoon of lemon juice if the soup is too spicy for your preference.
- Add dry white beans or sweet corn along with other main ingredients for additional body to the soup.
Storage
Cool the soup completely and store it in an airtight container in the refrigerator for up to 4 days.
Can I make this on a stovetop?
Yes, you can make this zucchini soup on the stovetop as well. Follow the same instructions, but cook the soup for 20 minutes over medium heat until everything is cooked through and soft. Then blend and enjoy!
Top tips
- Use vegetable broth instead of water for a richer flavor.
- Be sure not to use the quick-release option to ensure all vegetables soften equally.
- For extra creaminess, add a splash of coconut milk before serving.
- Fresh basil or parsley make great garnishes for this soup.
- Don't have an immersion blender? Let the soup cool, and carefully blend it in batches in a regular blender. Reheat the soup in an instant pot before serving.
Check out my ultimate guide for blenders for soup, curries, and Indian cooking.
How to reheat the soup in Instant Pot?
Simply add the soup to the inner pot of your Instant Pot. Press saute and reheat for 2-3 minutes, stirring occasionally, until it reaches your desired temperature.
Serving suggestions
This zucchini soup is delicious on its own, but you can also serve it with some crusty bread or a side salad for a complete meal.
It's also great as an appetizer or side dish to pair with your favorite protein.
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📖 Recipe
Vegan Zucchini Soup In Instant Pot
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 3 zucchinis - chopped
- 1 onion - diced
- 2 garlic cloves - chopped
- 1 teaspoon pepper
- salt to taste
- ⅓ cup cashews
- ¼ cup nutritional yeast
- 3 cup vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon olive oil
- 2 teaspoon parsley - chopped (optional)
Instructions
- Turn on the Instant Pot in sauté mode, add olive oil, and add the chopped onions and garlic to the inner pot. Cook until onions are translucent.1 onion, 1 teaspoon olive oil, 2 garlic cloves
- Add the zucchini and cook for a few more minutes until it softens.3 zucchinis
- Add black pepper, nutritional yeast, salt, cashews, and fresh herbs like Italian seasoning. Continue to stir.1 teaspoon pepper, salt to taste, ⅓ cup cashews, ¼ cup nutritional yeast, 1 teaspoon Italian seasoning
- Add vegetable stock and mix well. Turn off the sauté mode and close the lid.3 cup vegetable broth
- Set it on high pressure for 8 minutes. When done, let the pressure release naturally.
- Using an immersion blender or regular blender, blend until smooth and creamy.
- Serve hot with your choice of toppings like croutons, fresh herbs, or a dollop of vegan sour cream in a warm bread bowl.2 teaspoon parsley
Notes
- Use vegetable broth instead of water for a richer flavor.
- Be sure not to use the quick-release option to ensure all vegetables soften equally.
- For extra creaminess, add a splash of coconut milk before serving.
- Fresh basil or parsley make great garnishes for this soup.
- Don't have an immersion blender? Let the soup cool, and carefully blend it in batches in a regular blender. Reheat the soup in an instant pot before serving.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
San
How do I increase the recipe 2x or 3x. The button to change the measurements from 1x didn't work or me. Thank you