Creamy Zucchini Soup
This Creamy Zucchini Soup is oil-free, made with fresh zucchini, simple spices and without potatoes. You'll love the perfect balance of creamy flavor and the right amount of seasonings in this cream of zucchini soup.
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Servings: 6 people
Calories: 143kcal
Cost: $3
Equipment
Ingredients
- 2 pounds zucchini **unpeeled and diced into 1 inch cubes. 7 cups.
- 1 cup onion **yellow onion roughly chopped.
- 1 tbsp garlic **minced.
- 1 cup cheddar cheese **sharp cheddar cheese.
- ½ cup Half and Half
Seasonings
- ½ tsp Paprika **smoked paprika.
- ½ tsp Italian seasoning
- ½ tsp Ground Black Pepper
- ½ tsp red pepper flakes **skip if making the soup for kids.
- Salt (to taste) **add according to your own personal taste preference.
Liquid
- 2 cups Water **add 2.5 cups if you prefer a thinner soup.
- 1 tbsp Better Than Bouillon **chicken base. Stir this in the 2 cups water to make an instant stock. You can even add this directly to the pot.
Instructions
Dump & pressure cook
- Add the diced zucchini into the instant pot. Add the chopped onion and minced garlic. Add all the seasonings mentioned above in the "seasonings" section of the ingredients list above. Now, add the stock (better than bouillon stirred in warm water).
- Secure the lid of the instant pot, seal the valve and Pressure cook on high for 5 mins. Once the cooking cycle is over the instant pot will begin to beep. Wait for 5 mins natural pressure release than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Turn off the instant pot and open the lid carefully.
Puree soup
- Puree the zucchini soup with the help of an immersion blender until the texture turns nice and smooth.
Add dairy
- Now add the half and half and stir briskly until the dairy is well incorporated into the soup. Add the grated cheddar cheese and stir briskly until the cheese melts and incorporates into the soup. This will help thicken the soup.
- Serve the creamy zucchini soup garnished with extra grated cheese, crushed black pepper, and few drops of olive oil (optional). Enjoy!
Video
Notes
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- Spicy zucchini soup: If you prefer a spicy soup with a good kick, add 2 teaspoons of red pepper flakes. You can skip the red pepper flakes and add 1 teaspoon of cayenne pepper.
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- Thickening soup: You do not need any thickener or slurry to thicken this healthy soup. The shredded cheese and the half-and-half would thicken the soup naturally.
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- Optional garnishes: You can garnish the soup with fresh chopped chives or parsley, some shredded cheese, crushed black pepper, and drizzle olive oil.
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Calorific details are provided by a third-party application & are to be used as indicative figures only. If you are following a specific diet, please use your own nutritional calculator.
Nutrition Facts
Creamy Zucchini Soup
Amount Per Serving
Calories 143
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 26mg9%
Sodium 156mg7%
Potassium 491mg14%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 698IU14%
Vitamin C 30mg36%
Calcium 194mg19%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 143kcal | Carbohydrates: 9g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 156mg | Potassium: 491mg | Fiber: 2g | Sugar: 6g | Vitamin A: 698IU | Vitamin C: 30mg | Calcium: 194mg | Iron: 1mg