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Grey bowl of vegetable soup - square

Summer Soup

This soup is so fresh tasting and delicious that you'll want it year round. Thankfully you can get the ingredients most of the year!
Course Soup
Cuisine American
Keyword soup with corn, summer soup, zucchini soup
Prep Time 10 minutes
Cook Time 23 minutes
Servings 10 cups
Calories 136kcal



  • 1 medium onion (chopped)
  • 14.5 ounces diced tomatoes (one small can)
  • 1.5 cups farro (washed and rinsed)
  • 4 cups chicken broth (or vegetable broth if you want vegetarian or vegan)
  • 2 cups water
  • 3 teaspoons garlic paste (or 3 cloves, crushed)
  • ¾ teaspoon salt (sea salt)
  • 1 teaspoon oregano (dried)
  • 1 teaspoon basil (dried)
  • 2 medium zucchini (2.5 cups - sliced in .5 inch rounds and then quartered)
  • 2 ears corn (2 cups - kernals cut off cob or you could use frozen if it's not available)


  • Place onion, broth, water, farro, diced tomatoes, salt, oregano, basil and garlic in Instant pot
  • Seal IP and make sure the venting knob is in the sealed position. Press pressure cook button, make sure it is on high and normal (default factory settings) and set the timer for 20 minutes
  • Cut the zucchini in ½ inch wheels and then in quarters. Also cut the corn kernals off the cob and set aside.
  • Once the timer beeps to indicate it's done, wait 5 minutes before you do a quick release - don an oven mitt and nudge the knob to the venting position
  • Once the pressure has been released, open cover and pour in the zucchini and corn in with the soup. Give it a quick stir then seal the IP. Make sure the venting knob is set to sealed and press the pressure cook button and set the timer for 3 minutes. The IP shouldn't take as long to come back to pressure
  • Once the timer beeps, wait 5 minutes before doing another quick release. Open cover and transfer soup into a serving dish or pan.
  • Serve
  • Eat
  • Enjoy


I did not add the time it takes for the IP to come to pressure or the time it takes to release the pressure.
Helpful tips
  • Zucchini and corn cook really quickly, so depending how crunchy you like your vegetables, you can either 1) add them to the instant pot after the soup is done for an additional three-minute cook time, as I do in this recipe OR 2) stir them into the finished soup without cooking, after you've released the pressure. In the case of option 2, just cover the pot and let everything sit for 10 minutes. Either method will work.
  • If you want this summer soup to be vegetarian, omit the chicken broth and add vegetable broth or just water.
  • Farro comes two different ways, regular (30 minutes) or instant (10 minutes). I've used both and prefer the regular kind just because it feels heartier.
  • I always wash my farro before using. Here's how: Place a smallish strainer in a large bowl and pour the correct amount of the grain in the strainer. Add enough water to cover the farro without covering the top of the strainer and swish the grain around the water with your fingers. Dump the water and repeat 2 times.
  • I have made meals in the Instant pot where I use the sauté function on the vegetables before I seal it up and start cooking. I have also done it without sautéing the vegetables. Let me tell you, I hardly ever sauté anymore. I just throw the ingredients in the pot, seal it and start cooking. I never can tell the difference. The only thing I will sauté in the Instant pot before cooking is meat.


Serving: 1.5cups | Calories: 136kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 641mg | Potassium: 427mg | Fiber: 6g | Sugar: 4g | Vitamin A: 178IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 2mg