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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My neighbor gave me 4 zucchinis yesterday. I saw your recipe and made it tonight. It was delicious!!
Thank you.
A delicate and delicious soup in which the flavours blend beautifully. A nice way to use up your prolific zucchini.
This is delicious, Jennifer. Tastes similar to cream of broccoli and I love that there’s no dairy. The lemon adds an element of sophistication! I used Litehouse brand freeze-dried dill and it worked beautifully. Will definitely make this again.
Oops… you go by Jenn!
Jennifer is fine too!! 🙂
I use lighthouse dill also. So close to fresh
Hi Jenn,
I know the recipe states 6 servings. Can you give me an approx. in cups as to what a serving is?
Hi Brenda, I haven’t made this in a while so it’s a definite guesstimate, but I think a serving would be just over a cup.
Mm yum, this is so good!!
Cooking for someone with a nut allergy…what would you recommend as a substitution for walnuts?
Hi Ben, you can thicken the soup with cream instead. 🙂
Found this recipe and was scrolling through the comments and saw your question. I make a cream of broccoli soup that uses cream of wheat (the dry cereal) as a substitute. Just make sure to really blend it at the end of cooking so it doesn’t get grainy. Really works!!!
Excellent, as usual.
How much zucchini by weight? We got a huge one from the garden.
Hi Erica, I’d guesstimate you’d need about 1-1/3 pounds. Enjoy!
This was delicious. I used half my giant zucchini, seeded. And let it cook down a bit with the onion. I also used cashews, because it is what I had on hand. . I had to eat a bowl, before I could freeze the rest.
Wow I actually hate zucchini but my daughter gave me some to use and I made this soup, it is awesome!
Subbed pecans for walnuts. Otherwise followed the recipe as written. We prefered the soup warmed. Enjoyed it with lunch for several days. I used dried dill weed. The dill flavor was stronger on days 2 and 3.
Even yummier than anticipated! I had a bunch of dill from my aero garden and some zucchini that was on its way out. This helped me use both. I scarfed it down. Thanks!