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Zucchini Soup (Stovetop and Instant Pot) Recipe

Zucchini Soup (Stovetop and Instant Pot) Recipe
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★★★★★

4.8 from 14 reviews

Learn how to make a delicious and comforting Zucchini Soup on the stovetop or in the Instant Pot with this easy-to-follow recipe.

Ingredients

Scale

Stovetop:

  • 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)
  • 1/4 teaspoon Black pepper
  • 3 to 4 tablespoons chopped parsley or dill
  • Juice of one lemon

Instant Pot:

  • 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))
  • 6 cups vegetable broth or water
  • A handful of vermicelli pasta (optional)
  • 1 teaspoon Salt (to taste)
  • 1/4 teaspoon Black pepper
  • 3 to 4 tablespoons chopped parsley or dill
  • Juice of one lemon

Instructions

  1. Stove Top: Heat oil in a large soup pot over medium heat.

    2. 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.

  2. 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.

    3. 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

  • You can customize the soup by adding other vegetables or spices to suit your taste.
  • This soup can be made ahead of time and stored in the refrigerator for a few days.

Nutrition

Keywords: Zucchini Soup, Instant Pot, Stovetop, Vegetarian, Soup Recipe

Find it online: https://thefoodrecipe.com/zucchini-soup-stovetop-and-instant-pot-recipe/