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 Basil 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 Basil Zucchini Soup

• Leeks.
• Zucchini.
• Chicken broth. You can find quality clean chicken broths via Thrive Market or most grocers or make your own.
• Basil.
• Lemon juice.
• Garlic.
• Coconut milk. I really like the brand Native Forest.

How to make Zucchini Soup in the Instant Pot

• Saute the leek and garlic. Set the instant pot to sauté and pour in 2 tbsp of olive oil. Saute for 2-3 minutes or until the leek is slightly softened.
• Add the zucchini, chicken broth, lemon juice, basil, salt, pepper to the instant pot and stir to combine.
• Cook in the Instant Pot. Place the lid on the instant pot with the valve sealed. Hit “Manual” and set to high pressure for 8 minutes.
• Cool and blend. Allow to cool for 15 minutes or so before carefully blending with an immersion blender (or a high-speed blender).
• Top with coconut milk and fresh basil. Serve lukewarm and enjoy!

Can this be served warm or chilled?

It’s best served lukewarm!

Can you make this on the stove?

Yes! 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.

What instant pot should you use for this?

Any standard pressure cooker should work for this recipe. I use a smaller Instant Pot and it works well.

What do you serve with this recipe?

Any summer main dish like these spinach avocado chicken burgers, peach chicken thighs, or baked salmon meatballs!

You’ll also like…

• Carrot Leek Spring Soup
• Sweet Potato Leek Soup
• AIP Butternut Squash Soup

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

---

★★★★★

4.6 from 7 reviews

• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 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

---

Instructions

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.

Notes

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

All nutritional facts are estimated and will vary.

• Prep Time: 5 min
• Cook Time: 30 min
• Category: Sides
• Method: Instant Pot

Nutrition

• Serving Size: 1 serving
• Calories: 145
• Fat: 9.7g
• Carbohydrates: 11.7g
• Fiber: 2.7g
• Protein: 7.1g

Keywords: zucchini, basil, leek, soup

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