I have zucchini and basil in my garden now, and I am trying to find new ways to eat it. I know hot soup may not be too appealing for those of us who are living in the heat of summer, but this soup is so yummy AND so quick to make. (Especially if you have an INSTANT POT). It’s a no brainer when it comes to a quick, healthy and soothing dinner or lunch entree.
zucchini & basil, what a great combination!
This is such a soothing, mild tasting soup. It must be pretty good, because my son asked for seconds AND asked if he could take some home for his lunch the next day. Hmmmmm! This would be a good soup to make a double batch of and freeze for another quick meal. For those of you who eat dairy products, a little shredded Parmesan cheese added just before serving, is quite yummy!
Ingredients (serves 6)
- 4 cups of chicken broth, stock or bone broth
- 3 medium zucchinis, roughly chopped (if the zucchinis are young, organic and the skin is not tough, leave the skin on) Otherwise, peel.
- 1 large leek, chopped and rinsed well
- 1 cup fresh basil, roughly chopped
- 3 tbsp olive oil
- Juice of 1/4 lemon
- 2 tsp sea salt
- Shredded Parmesan cheese (optional)
Instructions
- Choose the “saute” button on the Instant Pot
- Add the olive oil to the pan and saute for 4-5 minutes. Stir frequently
- Add leeks and only 1/4 cup of the basil. Cook for an additional 2 minutes
- Turn off “saute”
- Add the broth, salt and lemon juice.
- Stir well
- Place the lid on the pot and close the pressure valve
- Press the “manual” button and set the time for 8 minutes.
- Use a “natural pressure release”, unless you are in a hurry, you can do a “quick release”.
- Using an immersion blender, puree the soup while still in the pot. You can also transfer soup to a blender in little batches and blend.
- This can also be made without the Instant Pot if you don’t have one. Just follow the instructions and adjust cooking time to 20-25 minutes or until zucchini is tender.
- Serve with a sprinkle of fresh chopped basil and a sprinkle of Parmesan cheese is optional.
There you have it, another Instant Pot soup recipe and a way to use up those yummy zucchinis growing in your garden.
Enjoy!
Instant Pot: Zucchini & Basil Soup
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This soup is so yummy AND so quick to make. (Especially if you have an INSTANT POT). It’s a no brainer when it comes to a quick, healthy and soothing dinner or lunch entrée.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Yield6 Servings
Ingredients
- 4 cups of chicken broth, stock or bone broth
- 3 medium zucchinis, roughly chopped (if the zucchinis are young, organic and the skin is not tough, leave the skin on) Otherwise, peel.
- 1 large leek, chopped and rinsed well
- 1 cup fresh basil, roughly chopped
- 3 tbsp olive oil
- Juice of 1/4 lemon
- 2 tsp sea salt
- Shredded Parmesan cheese (optional)
INSTUCTIONS
Choose the “saute” button on the Instant Pot
Add the olive oil to the pan and saute for 4-5 minutes. Stir frequently
Add leeks and only 1/4 cup of the basil. Cook for an additional 2 minutes
Turn off “saute”
Add the broth, salt and lemon juice.
Stir well
Place the lid on the pot and close the pressure valve
Press the “manual” button and set the time for 8 minutes.
Use a “natural pressure release”, unless you are in a hurry, you can do a “quick release”.
Using an immersion blender, puree the soup while still in the pot. You can also transfer soup to a blender in little batches and blend.
This can also be made without the Instant Pot if you don’t have one. Just follow the instructions and adjust cooking time to 20-25 minutes or until zucchini is tender.
Serve with a sprinkle of fresh chopped basil and a sprinkle of Parmesan cheese is optional.
Jan Howell
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