Zucchini Soup (Instant Pot + Stove Top)
Creamy Zucchini Soup is flavor-packed and calorie-slim. The perfect blend of ingredients are cooked in an Instant Pot or on the stove top and blended for a creamy consistency with no cream needed!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Soup
Cuisine: American
Servings: 4 ¾-cup servings (3 cups total yield)
Calories: 70kcal
- 1.5 pounds zucchini chopped (aproximately 4 cups)
- 1 large garlic clove minced
- ¼ cup chopped Onion aproximately 1 small onion
- 1 tablespoon cooking oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup water
- 3 tablespoons non-fat plain Greek yogurt optional
Instant Pot
Select SAUTE mode on a 6-quart Instant Pot. Add the cooking oil.
When the oil is hot, add the onion, garlic, and zucchini and sauté for 2 minutes. Stop the SAUTE mode.
Pour in water, salt and pepper. Close the lid, seal, and set the on HIGH PRESSURE (manual) for 5 minutes. It will take 10-15 minutes for the Instant Pot to come to pressure.
When the cooking cycle is complete, allow the Instant Pot to perform a Natural Release for 15 minutes. Manually release any remaining pressure.
Open the Instant Pot lid and using an immersion blender or in a regular blender, blend the zucchini soup until it is smooth and creamy. NOTE: if using an immersion blender be careful of the hot soup splattering.
Serving option
If you can find round zucchini hollow them out and use to serve the soup in! The inside can be used to make the soup too.
Storing the soup
Store in an airtight container in the refrigerator for up to 3 days.
Weight Watchers points on previous program (WW SmartPoints):
- Green: 1
- Blue: 1
- Purple: 1
Calories: 70kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 601mg | Potassium: 476mg | Fiber: 2g | Sugar: 5g | Vitamin A: 342IU | Vitamin C: 31mg | Calcium: 42mg | Iron: 1mg