A fool proof Pressure Cooker Zucchini Basil Soup recipe which makes for a simple meal and is for all seasons. It's really convenient to make and is perfect for a weeknight dinner after a long day of work.
Be it monsoon or winters, you'll always find me making a warm cup of soup every time there's a slight nip in the air. And this Zucchini Basil Soup by my friend Amishi from Naive Cooks is one of my absolute favourites! It's perfect for those cosy winter evenings when you feeling staying tucked into a warm blanket with a mug of this hot soup to slurp on while watching Netflix! But the refreshing ingredients of this soup also means that you can just as easily have it on a hot summer evening, because believe it or not, this soup actually tastes incredible cold too!
Quick Walk Through: Zucchini Basil Soup
Reasons Why You'll Love This Soup
- It's a simple delicious soup that's actually perfect for all seasons
- Apart from zucchini and basil, this soup requires just a few other ingredients most of which are pantry staples
- Since it's made in the pressure cooker, this soup comes together in no time
- Naturally vegetarian and gluten free, this soup can be easily made vegan by adding replacing sour cream and yogurt with coconut cream
FAQs
Absolutely. Not only does this soup last really well in the fridge for up to 3 days, but it also tastes really delicious cold. Whenever you're ready to eat, simply reheat it in the microwave or on the stove until heated through and serve.
Yes, you totally can! Once this soup is made, allow it cool completely before transferring to a container with a tight lid. Make sure to not fill it up to the brim to leave some room for the soup to expand. This soup can be frozen for up to 6 months. Simply thaw it in the fridge overnight and serve it either hot or cold.
Top Tips To Make The Best Zucchini Basil Soup
- Make sure to not add too much water to the pressure cooker as that could affect the flavors and textures of the soup. Add just enough to cover the ingredients for the best results.
- If you're in a hurry, you can always use an immersion blender to blend the soup directly in the pressure cooker. This will not give you the smoothest results, but it will be much quicker without any change in the taste.
A simple soup for all seasons – fresh zucchinis, basil and just a few more ingredients are all that you need to make this delightfully easy soup loved by all! And the fact that it's made in the pressure cooker means that making soup really cannot get faster and easier than this, right?
Pressure Cooker Zucchini Basil Soup
Ingredients
- 2 teaspoons Olive Oil
- ¾ cup Onion chopped finely
- 4 cloves Garlic chopped finely
- 2 zucchinis large, about ½ kg, chopped finely
- 1 teaspoon Red Chili Flakes as per your taste
- Salt and Pepper to taste
- 2.5 - 3 cups Water
- ½ cup Basil fresh leaves, lightly packed, chopped
- 2 tablespoons Greek Yogurt
- 2 tablespoons Sour Cream
- 2 tablespoons Parmesan Cheese shredded for sprinkling
Instructions
- If cooking in pressure cooker, warm oil. Once oil is heated add onion and garlic and saute until softened.
- To it add zucchini, salt, black pepper, red chili flakes, water and basil leaves. Close the lid and then let it whistle for 3-4 times. Let it cool down. Once all the pressure has released, open the pressure cooker lid.
- Using a hand blender, blend until smooth. If it's too thick for your liking, add little water and mix. Heat it and once hot enough stir sour cream and yogurt. Taste and adjust spices. Serve sprinkled with parmesan and some lime juice (optional).
Notes
- In case you don't have a pressure cooker, just follow all the steps until before closing the lid and instead let the soup simmer until zucchini is softened. Then follow the rest of the recipe as is.
Reva says
Recipe was delicious, definitely should have used no more than 1/2 teaspoon of Red pepper, lips were on fire but great flavor
Richa says
We like our food extra hot, but you can adjust the heat the next time!
Michelle says
Just wondering if you have tried freezing this soup maybe before adding the sour cream, yogurt, and Parmesan.
Richa says
Hey Michelle, I've never tried freezing the soup but it should work.
Laura says
This unfortunately lost me on the step that required a hand blender. I thought that this was supposed to be easy/beginner friendly and now it’s calling for more advanced cooking appliances in addition to this fairly expensive pot?! I live in a small apartment in SoCal and have a toaster oven, a microwave, a coffeemaker, and a Cosori pot. Additionally I have two nice Cutco knives, two cutting boards, a veggie brush, a veggie peeler, a meat thermometer, an egg [white] separater, a manual cheese grater, and that’s it. No upright blender, no food processor, no Kitchen Aide fancy bowl mixer in ruby red, oh, I do have a rolling pin. Can I just hand stir the heck out of it or is this mixing an absolute must for a successful outcome? I’ll be back when my kitchen has matured a bit more for sure.
Richa says
I wouldn't call a blender an advanced cooking appliance. This is a creamy soup that is pureed, and if thats what you want to try, a blender is required. Maybe you can borrow one from a neighbour?
laura says
I've been laughing so hard at this reply! So you want to make a soup without a blender? Perhaps you also want to make some bread to go with it without an oven? Please don't take my reponse harsly, you've just made my day 😀
Spencer says
This recipe is perfect for a biginner pressure cooker user like me. It looks delicious! BTW, I don't know if you noticed but by clicking the "Print Recipe", it changes the serving size to 10653 servings. It was so funny to see that I will need 10653 teaspoons of olive oil. 😀
Richa says
Damn! I'm so sorry about that. Fixing that right away, and thanks for letting me know. I hope you try this soup - it's a favourite!
K says
Should I peel the skin from the zucchini?
richagupta says
You could if you want to, but I leave the skin on for extra fiber.
Layne says
I have a Fagor 6ct. In your instructions, you say to, "let it whistle for 3-4 min"; is that just using a Low Pressure setting? Also, do I Quick-Release the pressure or let it release naturally? The recipe looks amazing and I can't wait to try it!
Thank you!!!
Layne
richagupta says
Hey Layne, to make this in an electric pressure cooker, bring the soup to high pressure for 10 minutes and then let the steam release naturally. I hope you try it!
Peter says
I don’t understand the term “let it whistle”. What does it mean? Why not say 10 minutes on high, natural release. Recipe sounds great!
Mandrew says
You seem to be missing the directions part of the recipe.
richagupta says
Sorry about that, I've added the instructions.
E says
Where are the instructions?
richagupta says
Sorry, just added them.