• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Instant Pot Recipes » Vegan Cream of Zucchini Soup | Instant Pot Zucchini Soup

    Vegan Cream of Zucchini Soup | Instant Pot Zucchini Soup

    Posted on July 8, 2020 · Last Updated on January 20, 2021 · By Srividhya G · Leave a Comment

    123 shares
    • Share68
    • Tweet
    • Reddit
    Jump to Recipe Card
    cream of zucchini soup in black bowls with text overlay for pinterest

    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!

    overhead shot of zucchini soup served in black bowls with salt pepper shaker on the side

    Jump to:
    • Cream of zucchini soup without heavy cream-
    • So what’s so special about this soup?
    • Cream of zucchini soup in Instant Pot with step-wise pictures-
    • Recipe Notes-
    • Other Soup Recipes-
    • 📖 Recipe

    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.

    cream of zucchini soup in black bowl with thyme on the side

    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.

    cream of zucchini served in two bowls

    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.
    adding water to the inner pot
    • Then add all the ingredients – chopped zucchini and potato, thyme, basil, shallots, and salt. Don’t need to mix.
    adding all the ingredients
    • 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.
    zucchini soup after cooking
    • Now using an immersion blender, blend the veggies into a smooth puree.
    blending the soup
    • Set the Instant Pot in saute mode. And add the almond milk. And gently mix. Simmer for three to five minutes.
    adding the almond milk
    • The consistency of the soup was perfect for us, so I didn’t add any slurry. Please check the notes for details.
    soup consistency
    • After 5 minutes, turn off the Instant Pot.
    • Add ground pepper and garnish with some herbs and serve warm.
    overhead shot of zucchini soup in black bowl with salt and pepper shaker

    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

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this cream of zucchini soup recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    📖 Recipe

    overhead shot of zucchini soup in black bowl with thyme on the side
    Pin Recipe Print Recipe
    5 from 4 votes

    Vegan Cream of Zucchini Soup | Instant Pot Zucchini Soup

    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!
    Prep Time10 mins
    Cook Time10 mins
    Pressure Cooking + Pressure Releasing Time20 mins
    Course: Appetizer
    Cuisine: American
    Servings: 6
    Calories: 40kcal
    Author: Srividhya G

    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.
      adding water to the inner pot
    • Then add all the ingredients – chopped zucchini and potato, thyme, basil, shallots, and salt. Don't need to mix.
      adding all the ingredients
    • 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.
      zucchini soup after cooking
    • Now using an immersion blender, blend the veggies into a smooth puree.
      blending the soup
    • Set the Instant Pot in saute mode. And add the almond milk. And gently mix. Simmer for three to five minutes.
      adding the almond milk
    • 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.
      soup consistency
    • Add ground pepper and garnish with some herbs and serve warm.
      cream of zucchini soup in black bowl with thyme on the side

    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

    Calories: 40kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 410mg | Potassium: 273mg | Fiber: 1g | Sugar: 5g | Vitamin A: 183IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 1mg

    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.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
    123 shares
    • Share68
    • Tweet
    • Reddit

    Filed Under: Instant Pot Recipes, Soups, Vegetables, Zucchini Tagged With: instant pot vegan recipes, vegan recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    Must-Try Soup Recipes 

    • Vegan Miso Ramen Soup With Tofu
    • Easy Pumpkin Soup | Pumpkin Shorba
    • Vegan Mushroom and Wild Rice Soup | Instant Pot Wild Rice Soup
    • Broccoli Almond Soup (Instant Pot Method)

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Most Popular Posts

    • Tofu Scramble | Scrambled Tofu Breakfast Burrito
    • Pesto Mozzarella Sandwich
    • Sweet Corn and Steel Cut Oats Soup
    • Easy Cream Cheese Pasta with Broccoli
    • Aloo Masoor Dal | Potato With Red Lentils
    • Alu Diye Cholar Dal | Bengali-Style Lentils with Potatoes

    Explore Your Favorites

    15 + Mango Recipes

    25 + Easy South Indian Instant Pot Recipes

    10 + Must Try Vegetarian Pasta Recipes

    20 + Kids Friendly Lunch Box Recipes

    20 + Indian Lentils Recipes Made in Instant Pot

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • My Cookbooks
    • My Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2023 | VidhyasHomeCooking.com