This zucchini basil soup is the perfect simple soup for summertime. It’s made in the instant pot (or can easily be made on the stove), and is paleo, whole30 and AIP.


Instant Pot Zucchini Soup

Soup isn’t just for the colder months! Zucchini soup is one of my favorite ways to still enjoy a nourishing vegetable soup in the spring and summer. With flavors like leek, basil, and lemon, it’s fresh and light, while still being nourishing and comforting.

This soup can easily be made in the instant pot (or on the stove) and can be served lukewarm. It’s dairy-free, AIP, paleo, and whole30.

The Ingredients for the Zucchini Soup

  • Leeks
  • Zucchini
  • Chicken broth
  • Basil
  • Lemon juice

How to make Zucchini Soup in the Instant Pot



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Basil Zucchini Summer Soup (Paleo, AIP, Whole 30)


  • 2 tbsp olive oil
  • 1 leek, sliced in half-moons
  • 4 cloves garlic, minced
  • 3 1/2 cups zucchini, chopped
  • 2 1/2 cups chicken broth
  • Juice of half a lemon
  • 2 tbsp fresh basil (plus additional for garnish)
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp coconut milk


  1. Set the instant pot to sauté and pour in 2 tbsp of olive oil. Add the leek and garlic saute for 2-3 minutes or until the leek is lightly softened. Turn off the saute function.
  2. Add the zucchini, chicken broth, lemon juice, basil, salt, pepper to the instant pot and stir to combine.
  3. Place the lid on the instant pot with the valve sealed. Hit “Manual” and set to high pressure for 8 minutes. Allow to come to pressure and cook. Once cooked, hit “cancel” and carefully quick release the pressure. Remove the lid.
  4. Allow to cool for 15 minutes or so before carefully blending with an immersion blender (or a high-speed blender).
  5. Top with coconut milk to serve along with fresh basil. Serve lukewarm.


If using a stove top, follow all instructions above, and adjust cook time of the soup to 20-25 minutes or until vegetables are soft

The post originally appeared on Unbound Wellness in 2017 and was updated in 2021.