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Creamy Zucchini, Walnut and Dill Soup

4.5 stars based on 7 votes

creamy-zucchini-dill-soup

May marks the start of zucchini season but I love this silky puréed soup anytime of year. It’s surprisingly healthy — there’s no heavy cream or dairy in it, just a handful of toasted walnuts to thicken it up.

ingredients

Begin by heating the olive oil in a large sauté pan, then add the chopped onions and garlic.

cooking-onions-and-garlic

Cook over medium-low heat until the onions are soft and translucent.

cooked-onions-and-garlic

Add the sliced zucchini, chicken broth, salt and pepper to the pot.

adding-broth

Bring the soup to a boil, then cover and simmer for about ten minutes, or until the zucchini is tender.

bringing-to-a-boil

Meanwhile, toast the walnuts in a 350 degree oven for 5-10 minutes, until fragrant.

toasting-walnuts

When the soup is cooked, add the toasted walnuts and chopped dill to the pot.

adding-dill-and-walnuts

Purée the soup in batches in a blender. (I prefer a blender over a hand-held immersion blender for this recipe because it’s more powerful and does a better job blending the nuts into the soup.)

blending-soup

Pour the puréed soup into a bowl as you go.

pouring-soup-in-bowl

Rinse the pot, pour the soup back in, and stir in the fresh lemon juice. Taste and adjust the seasoning to your liking.

adding-lemon-juice

Ladle the soup into bowls and garnish with more dill if desired. Enjoy!

creamy-zucchini-dill-soup

Note: This soup can be served hot in the cooler months and cold in the summer.

Creamy Zucchini, Walnut and Dill Soup

Servings: 4
Total Time: 20 Minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, cut into quarters
  • 4 medium zucchini, halved lengthwise and thinly sliced
  • 4 cups low sodium chicken broth (such as Swanson Organic)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh dill, or 1 tablespoon dried, plus extra for garnish
  • 1/2 cup walnuts, toasted
  • 1 tablespoon freshly squeezed lemon juice, or to taste

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
  2. Heat the oil over medium-low heat in a large pot. Add the onion and garlic, and cook for about 5 minutes until onions are soft and translucent. Do not brown.
  3. Add the zucchini, chicken broth, salt and pepper, and bring to a boil. Turn heat down to low, cover and simmer for about 10 minutes, or until zucchini is tender.
  4. Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven until fragrant, 5-10 minutes. (Keep a close eye on it as nuts can burn quickly.)
  5. Add the dill and walnuts. Working in batches, process the soup in a blender until smooth. (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.) Pour the puréed soup into a large bowl.
  6. Rinse the pot, pour the soup back in and bring to a gentle simmer. Add the lemon juice, then taste and adjust seasoning with salt, pepper or more lemon juice if necessary. Serve hot immediately or chill and serve cold.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 171
  • Fat: 11g
  • Saturated fat: 2g
  • Carbohydrates: 13g
  • Sugar: 7g
  • Fiber: 3g
  • Protein: 8g
  • Sodium: 672mg
  • Cholesterol: 0mg

Reviews & Comments

  • A family favourite that has been passed along to many others, so delicious, a definite fan of this flavourful soup.

    - Joanna Anderson on October 8, 2016 Reply
  • 4 stars

    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.

    - Karen on October 6, 2016 Reply
  • 2 stars

    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.

    - malcriada on September 24, 2016 Reply
  • 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!

    - Jeanette on September 9, 2016 Reply
    • 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!

      - Jenn on September 9, 2016 Reply
  • 5 stars

    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.

    - Nancy Taylor on August 25, 2016 Reply
  • 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!

    - Talia Eldridge on July 1, 2016 Reply
  • 5 stars

    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!

    - Deborah on November 24, 2015 Reply
  • Could this be used with yellow squash instead??

    - Jordan on November 16, 2015 Reply
    • Hi Jordan, Yes definitely :)

      - Jenn on November 16, 2015 Reply
  • 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!

    - Lila on September 6, 2015 Reply
    • Hi Lila, You can thicken the soup with cream. Enjoy :)

      - Jenn on September 8, 2015 Reply
  • 5 stars

    This is so good. I added a bit more toasted walnuts 3/4 a cup. I pulsed the first batch in the vita mix so the soup would still have some texture, the rest I pureed. I have served this hot and at room temp either way it is amazing. Fresh Lemon is the key to really bringing the flavors out so I added quite a bit. Also for a finishing touch I sprinkled the soup just before serving with fresh graded Parmesan cheese. Unbelievably good. I had to share this. :)

    - Erika Buck on July 28, 2015 Reply
  • Hello :) Could I substitute the chicken broth with vegetable broth? Thanks =)
    Safia

    - Safia on September 29, 2014 Reply
    • Hi Safia, Yes, absolutely.

      - Jenn on September 29, 2014 Reply
  • 5 stars

    Quick, easy, delicious week-night meal. I thought I might want to add some cream or cheese, but it didn’t need it. The toasted walnuts added made it creamy and gave the soup body. We tried it hot tonight; can’t wait to try it cool for lunch tomorrow.

    - j on July 16, 2014 Reply
  • I learned something new with this soup. I thought creamy always meant using heavy cream and as someone who is lactose intolerant I was very happy to find something creamy and lactose free! I thought walnut and dill in soup was weird but this recipe changed my mind forever. Officially one of my most favorite go to soups now!

    - Jenni on November 5, 2013 Reply
  • This soup tasted flat. The lemon juice gave it much needed acidity, but the flavor profile was dull and one dimensional. I made a double batch in my excitement, and now I am stuck with unfinished soup. I tried adding more dill to liven it up, but alas. The only good thing is that it is healthy.

    - Shweta on July 13, 2013 Reply
  • I am swamped with summer squash- has anyone tried this yellow squash??

    - Saundra on May 23, 2013 Reply
  • your soups are excellent! Can I freeze the Creamy Zucchini, Walnut and Dill Soup after I add the lemon juice???? Made a double batch!

    - elaine on May 18, 2013 Reply
    • Hi Elaine, Thank you! Yes, it is fine to freeze the soup.

      - Jenn on May 18, 2013 Reply
  • This soup is amazingly good! I loved it, perfect for those extra zukes. Thanks!

    - Tricia on May 5, 2013 Reply
  • Another delicious and easy to make soup recipe, thanks.

    - Theresa on May 5, 2013 Reply
  • What a lovely soup! Perfect for all the zucchinis that are going to be popping up soon!

    - BusyWorkingMama on May 2, 2013 Reply

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