Pureed Zucchini Soup (Pressure Cooked)

Twenty minutes from cutting board to bowl. This zucchini soup uses a pressure cooker to break down potatoes, carrots, and zucchini so fast they practically puree themselves.

The potatoes do double duty here. They cook down and thicken the soup into something creamy without adding any cream at all. A quick sauté of onions and garlic in butter builds the flavor base, then everything goes in with vegetable stock and fresh basil. Five minutes at high pressure and you’re done.

Puree it smooth or leave some chunks for texture. Either way, the basil comes through clean and bright against the mild sweetness of the carrots.

Chef Tips

• Cut your vegetables to the sizes listed. Uniform pieces cook evenly under pressure. Oversized potato chunks may still be firm at five minutes.
• Natural pressure release gives the vegetables a few more minutes to soften, which makes pureeing easier. Quick release works if you’re in a rush.
• Use an immersion blender right in the pot to save cleanup. A countertop blender works too, but blend in batches and vent the lid to let steam escape.
• Oil instead of butter keeps this dairy-free if needed.

Variations

• Stir in a splash of heavy cream or coconut milk after pureeing for a richer version.
• Add a teaspoon of curry powder with the garlic for a curried zucchini soup.
• Top with crispy croutons and shaved parmesan for some crunch.