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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Easy and delicious. I followed the recipe as written.
Delicious! And so easy to make.
This was absolutely wonderful! I followed the recipe exactly, and it was great. Super simple and fast. Very tart from the lemon, almost reminiscent of having sour cream in the soup, but dairy free! With the dill it’s just lovely. I think next time I’ll test blending it very smoothly in my vitamix before adding the dill, then blending with the dill til it’s just chopped. The immersion blender worked fine but it wasn’t completely smooth.
My bountiful garden is bursting with zucchini right now! I was so happy to search your site and find this delicious recipe for Zucchini Soup. What an easy and fast way to fix a Sunday Dinner. Thank you !
ONE OF MY FAVORITE SOUPS FOR SUMMER, ALWAYS MAKE EXACTLY AS WRITTEN. JUST MADE WITH ODDS AND ENDS OF ZUCCINI AND YELLOW SQUASH (WORKED JUST FINE), TASTES ARE SIMILAR), BUT USEED DRIED DilL, THE 1 TBSP SUGGESTED BY jENN…TOO STRONG. Whenever I substitute dried for fresh , I use 2/3 the amount. Two tsp would have been perfect. Now I know, Jenn, I still love you!
This is my new favorite soup! OMG it’s so delicious! I made it tonight for dinner and cannot believe how simply so few ingredients come together in such an incredible way – thanks for this recipe and I urge everyone to try it😊
I had generally gone off zucchini because we just hadn’t found a good recipe to do it justice. Then my wife discovered this one, and now it’s my favorite, by far, for zucchini. It is easy to fix, but the result is superb, whether hot or cold. It has a remarkably rich creamy texture and taste without requiring any cream or cream substitutes. It is both hearty and elegant, worthy of a fine table. Thank you for helping to bring this vegetable back into my life!
I halved the recipe and used tarragon. This was soooo delicious. My seven year old even loved it. Making it again tonight with homemade sourdough. Thank you for such an original recipe!
I made this Thursday night for a light supper and paired it with an artesan bread from publix bakery. Delicious!
Jenn, I have 2 ratings for this soup. After making it yesterday and trying it I would give it 3*. BUT today, straight from the fridge it is 5*. I’ve never used dill but like the distinctive taste. My only sub was pecans for walnuts. This is a very good way to use excess zukes. I’m now waiting for another to ripen.