Basil Zucchini Soup {Instant Pot}
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!
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Basil Zucchini Summer Soup (Paleo, AIP, Whole 30)
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
- 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
- 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.
- Add the zucchini, chicken broth, lemon juice, basil, salt, pepper to the instant pot and stir to combine.
- 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.
- Allow to cool for 15 minutes or so before carefully blending with an immersion blender (or a high-speed blender).
- 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.
AIP
Low Carb
Paleo
Whole30
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I never made or ate zucchini soup because I thought it will be bland. I had nothing to made for lunch at work so in the morning found your recipe and didn’t had a time to peal the zucchinis and used half onion instead of leeks and OMG!! The best soup I had for a long time. thanks Michelle it was delicious.
★★★★★
YAY! So so glad you liked it! Thank you so much 🙂
This was so easy and delicious, even using onion and dried basil because that’s what I had. I’ll be making this again and again.
★★★★★
Yum! Thank you so much, Maggie! So glad you liked it 🙂
Can this be made with vegetable broth?
You can do that!
Followed all the directions …. not as thick as photo suggests, and taste is not pleasant. My first instapot fail.
★★
Wow, I honestly had zero faith that this would be good enough not to have to make myself eat it. My husband grew zucchini and let it get monster sized and he challenged me to use it for something we didn’t throw away. I found this recipe and did a trial run with 1 huge about 4” round and 12” tall squash. I followed directions and voila it needed nothing but a spoon to eat. We’re going to can it since we have several more to use. I did use just boiled chicken broth with some bouillon cubes so I cheated a little but super impressed.
★★★★★
This was fantastic and so easy to make! It is even good cold.
Will definitely be making again!
★★★★★
So glad you enjoyed it!
Hi Michelle! Can an onion be swapped for the leek? If so, how much would you recommend?
Can this be made without coconut milk?
I wouldn’t recommend a sub for that!
I made the zucchini leek basil soup in my insta-pot and it was delicious! Definitely going to be a regular dish for me! Thank you.
★★★★★