Creamy Zucchini Soup with Walnuts and Dill
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This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.
If you’re swimming in zucchini and tired of the usual zucchini bread and zucchini muffins, my creamy zucchini soup is the perfect way to switch things up. Infused with Mediterranean flavors like dill, lemon, and extra-virgin olive oil, it’s proof of just how versatile zucchini can be. The best part? It’s healthy without sacrificing flavor—no heavy cream here, just the rich, nutty thickness from toasted walnuts. Plus, it’s super easy to make and ready in just 30 minutes. Whether you serve it hot or cold, this soup is a light yet comforting option anytime you’re craving something fresh and flavorful.
“Made this initially out of curiosity but it has instantly become a favorite! Wow—so good!”
What You’ll Need To Make Creamy Zucchini Soup
Step-by-Step Instructions
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.
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Creamy Zucchini Soup with Walnuts and Dill
This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
- Heat 2 tablespoons of the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
- Add the zucchini, chicken broth, salt and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.
- Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven until fragrant, 5 to 10 minutes. (Keep a close eye on them as nuts can burn quickly.)
- Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth. (Alternatively, purée the soup in batches in a blender. Be careful not to fill the jar more than halfway, and leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape.)
- Add the lemon juice and the remaining tablespoon of oil to the soup, then taste and adjust seasoning if necessary (I usually add about ¼ teaspoon more salt). Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 to 24 hours, until completely thawed. Serve cold or reheat it on the stovetop over medium heat until hot.
Nutrition Information
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- Per serving (6 servings)
- Calories: 166
- Fat: 11g
- Saturated fat: 2g
- Carbohydrates: 13g
- Sugar: 7g
- Fiber: 2g
- Protein: 6g
- Sodium: 629mg
- Cholesterol: 5mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I have to admit, when I saw zucchini soup I was scepticle but omg this totally blew me away! It’s super creamy without the cream and the dill gives it such a unique and delicious flavor! I haven’t been disappointed yet with any of your recipes! Thank you for sharing.
A family favourite that has been passed along to many others, so delicious, a definite fan of this flavourful soup.
This was a delicious soup…. until I added the dill. My guests just didn’t go for that taste in a soup. So next time I’ll just leave that out because the rest was fantastic – especially the toasted walnuts.
This soup was a disappointment. The only flavor came form the dill; the nuts – although I blended like a demon – did not totally blend into the soup, gave no flavor, just an unwelcome crunch. I see no room for improvement here. Moving on.
Hi Jenn, I find it a bit hard to determine medium zucchini as I have seen really large ones and really small ones. Do you have an approximate number of cups of sliced zucchini so I can make sure mine are the right size? I am very excited to try this recipe!
Hi Jeanette, 1 medium zucchini should yield about 1 – 1/4 cups of sliced zucchini, so for this recipe, you’d want 4 – 5 cups sliced zucchini. Hope you enjoy!
Pleasantly surprised by how easy and delicious this recipe was. Calorie counter, as I am, this was a perfect choice. I didn’t miss the cream I would have added normally for the rich finish. The dill flavor was more pronounced when I served it chilled. Yum!
Hot or cold, this recipe is worth 5 stars.
Wow! Loved this, so tasty. I was looking for healthy recipes and this was a winner. Tasty and healthy and you could even serve this for a dinner party. Thanks Jen it is so hard to find tasty low calorie recipes!
I have made this recipe 3 times now. I made a double batch for the first course of our Thanksgiving meal. I can’t wit to introduce it to my family! For a double batch I toasted one cup of walnuts and blended it with the soup and ground a second cup in the food processor and mixed it in afterward. I also use a whole lemon, zest and all. It’s the BEST!
Could this be used with yellow squash instead??
Hi Jordan, Yes definitely 🙂
I am planning on trying this recipe as I planted zucchini this summer which is coming in now however any suggestions on replacing or eliminating the walnuts, I have someone in my house that is allergic to nuts…..thank you!
Hi Lila, You can thicken the soup with cream. Enjoy 🙂