Zucchini Soup (Stovetop and Instant Pot)

Tomato And Zucchini Soup in a white bowl with spoon.

4.41 from 15 votes

Zucchini Soup (Stovetop and Instant Pot)

Light and chunky Instant Pot zucchini soup made with fresh vegetables. No blending or cream. Includes stovetop and Instant Pot instructions.

Prep Time10

Cook Time40

Total Time50

Course: Soups

Cuisine: American

Diet: Low Calorie, Vegan, Vegetarian

Servings: servings

Calories: 68kcal

Author: Gabriela

Equipment

Lodge Enameled Cast Iron Dutch Oven

Ingredients

2 tablespoons olive oil
1 medium onion white, yellow, or green, chopped
1 medium carrot chopped
1 bell pepper any color, chopped
2 medium zucchini or yellow squash chopped
3 to 4 fresh tomatoes chopped (or 1 can diced tomatoes in tomato sauce, 14 oz)
8 cups vegetable broth or water use 6 cups for Instant Pot
A handful of vermicelli pasta optional
1 teaspoon Salt to taste
¼ teaspoon Black pepper
3 to 4 tablespoons chopped parsley or dill
Juice of one lemon

Instructions

Stove Top:

Heat oil in a large soup pot over medium heat.
Add onion, carrot, and bell pepper. Cook for 2 to 3 minutes.
Add broth or water and bring to a boil.
Stir in zucchini and tomatoes. Simmer for 15 to 20 minutes until the zucchini is tender.
Add pasta and cook for another 5 to 6 minutes.
Remove from heat. Stir in lemon juice and parsley.
Taste and adjust seasoning.

Instant Pot:

Press Sauté and set it for 10 minutes. Heat the oil. Add onion, carrot, and bell pepper. Cook for 2 to 3 minutes.
Add zucchini, tomatoes, and 6 cups broth, or enough to bring the contents just below the ⅔ max fill line of a 6-quart Instant Pot. Season with salt and pepper.
Cancel Sauté. Seal the lid and cook on high pressure for 5 minutes.
Let the pressure release naturally for 5 minutes, then quick release the rest.
Press Sauté again, add pasta, and cook for 2 to 3 minutes until done.
Stir in lemon juice and parsley. Taste and adjust seasoning.

Notes

Refrigerating: Store the cooled soup in an airtight container in the refrigerator for up to 3-4 days.If you'd like to freeze the soup, avoid adding the parsley and lemon juice until reheating. Freeze for up to 2-3 months.

Reheating: Thaw the soup in the refrigerator overnight if frozen. Reheat on the stovetop over medium heat, stirring occasionally until heated through. Freshly chop the parsley and add a few drops of lemon juice before serving.

Expert tips:

If using canned tomatoes, choose diced tomatoes in tomato sauce for extra flavor.
Red bell peppers add sweetness, but any color works.
Use fresh parsley or dill depending on what you prefer or have on hand.
Skip the pasta or swap it for white beans to change the texture or make it gluten-free.

Nutrition