once upon a chef
– 3 tablespoons extra virgin olive oil, divided, plus more for drizzling – 1 medium yellow onion, chopped – 2 garlic cloves, cut into quarters – 4 medium zucchini, halved lengthwise and thinly sliced – 4 cups chicken broth (such as Swanson Organic) – 1 teaspoon salt – ¼ teaspoon freshly ground black pepper – 2 tablespoons fresh dill, or 1 tablespoon dried, plus more for serving – ½ cup walnuts, toasted – 3 tablespoons freshly squeezed lemon juice, from 1 lemon
Flavored with dill, this creamy zucchini soup is surprisingly healthy. There’s no heavy cream or dairy in it — just a handful of toasted walnuts thickens it up. You can throw it together in 30 minutes, and it’s good hot or cold.
Begin by heating 2 tablespoons of the olive oil in a large pot, then add the chopped onions and garlic.
Cook over medium-low heat until the onions are soft and translucent. Add the sliced zucchini, chicken broth, salt and pepper to the pot and bring to a boil.
Cover the pot and simmer for about ten minutes, or until the zucchini is tender.
Meanwhile, toast the walnuts in a 350-degree oven for 5-10 minutes, until fragrant. Add the toasted walnuts and chopped dill to the pot.
Using a stick blender, purée the soup (alternatively, purée the soup in batches using a regular blender).
The soup should be completely smooth. Stir in the fresh lemon juice and remaining olive oil, then taste and adjust the seasoning to your liking. Ladle the soup into bowls, drizzle with more olive oil, and sprinkle with dill. The soup may be served hot or cold.