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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.

Spoon in a bowl of creamy zucchini soup with walnuts and dill.

If you’re drowning in zucchini and tired of the usual zucchini bread and zucchini muffins, let my creamy zucchini soup be your delicious solution. Infused with distinct Mediterranean flavors, like dill, lemon and extra-virgin olive oil, it’s a testament to how versatile this vegetable can be. The soup is surprisingly healthy, foregoing heavy cream in favor of the rich, nutty thickness provided by toasted walnuts. And the best part? It’s incredibly easy to make—ready in just 30 minutes and delicious whether served hot or cold, making it the perfect dish for any time you’re in the mood for something light yet comforting.

“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

ingredients for 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.

onions, garlic and oil in pot

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 and bring to a boil.

adding the zucchini, broth and seasoning to the pot

Cover the pot and simmer for about ten minutes, or until the zucchini is tender.

cooked zucchini in pot

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

toasted walnuts on sheet pan

Add the toasted walnuts and chopped dill to the pot.

adding toasted walnuts and dill to the zucchini soup

Using a stick blender, purée the soup (alternatively, purée the soup in batches using a regular blender).

pureeing the zucchini soup with a stick blender

The soup should be completely smooth.

smooth and creamy zucchini soup in pot

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.

Spoon in a bowl of creamy zucchini soup with walnuts and dill.

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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.

Servings: 6
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes


  • 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


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.)
  6. 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.
  7. 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

Powered by Edamam

  • 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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  • Delicious and easy to make. Yum

    • — Michelle on April 12, 2024
    • Reply
  • I have made this soup many times and it is delicious! Would this soup pair well with your crustless broccoli quiche? I’m having a ladies luncheon and want to make this soup. Usually I make your classic tomato soup but wanted to serve something a bit different.
    Thanks so much for your advice…

    • — Jan on January 28, 2024
    • Reply
    • Sure, I think it would pair nicely — hope the ladies enjoy!

      • — Jenn on January 29, 2024
      • Reply
      • Hi Jenn, can you thyme vs dill? If so, would it be the same amount as the dill? Thank you.

        • — Mary on March 8, 2024
        • Reply
        • Sure, Mary, that’s fine and you can use the same amount.

          • — Jenn on March 8, 2024
          • Reply
  • Hi Jenn – I have a friend undergoing treatment who can eat zucchini but not onions. Any ideas on what I could add as a substitute to maintain the flavor? Thanks very much

    • — Jay on November 23, 2023
    • Reply
    • Hi Jay, there’s not a perfect substitute, but you could replace it with fennel or celery. Hope that helps and you enjoy the soup!

      • — Jenn on November 24, 2023
      • Reply
  • Made this initially out of curiosity but it has instantly become a favorite! Wow-so good!

    • — Angela on October 22, 2023
    • Reply
  • Yummmm. I don’t like dill so I just used dried basil and oregano. I only had a red onion but I think yellow as the recipe called for would have been more mellow. I’ve always loved Jenna’s asparagus soup and I’m so glad I tried this one! I added grated parm on top.

    • — Hanine on September 9, 2023
    • Reply
  • Easy and delicious. I followed the recipe as written.

    • — Gail Dunning on September 8, 2023
    • Reply
  • Delicious! And so easy to make.

    • — Lauri on September 2, 2023
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  • 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.

    • — Julia B on August 30, 2023
    • Reply
  • 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 !

    • — Rhonda Edwards on August 28, 2023
    • Reply

    • — Carol on August 22, 2023
    • Reply
  • 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😊

    • — Jonidee on August 7, 2023
    • Reply
  • 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!

    • — John M on June 24, 2023
    • Reply
  • 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!

    • — Erica on June 12, 2023
    • Reply
  • I made this Thursday night for a light supper and paired it with an artesan bread from publix bakery. Delicious!

    • — Miss Maureen on January 14, 2023
    • Reply
  • 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.

    • — Susan on December 27, 2022
    • Reply
  • My neighbor gave me 4 zucchinis yesterday. I saw your recipe and made it tonight. It was delicious!!
    Thank you.

    • — Victoria A Kelly on November 13, 2022
    • Reply
  • A delicate and delicious soup in which the flavours blend beautifully. A nice way to use up your prolific zucchini.

    • — Valerie Curry on November 13, 2022
    • Reply
  • 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.

    • — Jane on October 22, 2022
    • Reply
    • Oops… you go by Jenn!

      • — Jane on October 22, 2022
      • Reply
      • Jennifer is fine too!! 🙂

        • — Jenn on October 24, 2022
        • Reply
    • I use lighthouse dill also. So close to fresh

      • — Miss Maureen on January 14, 2023
      • Reply
  • Hi Jenn,

    I know the recipe states 6 servings. Can you give me an approx. in cups as to what a serving is?

    • — Brenda on August 18, 2022
    • Reply
    • 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.

      • — Jenn on August 18, 2022
      • Reply
  • Mm yum, this is so good!!

    • — Melissa on August 11, 2022
    • Reply
  • Cooking for someone with a nut allergy…what would you recommend as a substitution for walnuts?

    • — Ben on August 8, 2022
    • Reply
    • Hi Ben, you can thicken the soup with cream instead. 🙂

      • — Jenn on August 9, 2022
      • Reply
    • 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!!!

      • — Mrs. M. on August 23, 2023
      • Reply
  • Excellent, as usual.

    • — Buttner Lara on August 2, 2022
    • Reply
  • How much zucchini by weight? We got a huge one from the garden.

    • — Erica on July 28, 2022
    • Reply
    • Hi Erica, I’d guesstimate you’d need about 1-1/3 pounds. Enjoy!

      • — Jenn on July 29, 2022
      • Reply
    • 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.

      • — Erica on July 30, 2022
      • Reply
      • Wow I actually hate zucchini but my daughter gave me some to use and I made this soup, it is awesome!

        • — Donna Edwards on August 2, 2022
        • Reply
  • 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.

    • — BeachGirl on July 7, 2022
    • Reply
  • 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!

    • — Erin on May 31, 2022
    • Reply
  • Hi Jenn
    Is there another herb that would work other than dill? My family is extremely dill-averse.

    • Hi S, Tarragon would be a good substitute. Hope that helps!

  • Bless you! I’m on an all-liquid, low-carb diet for a couple of weeks for medical reasons. I was struggling to find non-protein shake recipes. This certainly hit the spot! I subbed pecans because my walnuts had gone rancid and it was delicious.

  • Hi I didn’t see my question so thought I would ask again. I made the soup yesterday and it tastes overwhelmingly like dill. Can I fix it by adding more zucchini? I would sauté it in onions first. Thanks

    • Sure, Marsha – that should work. The dill flavor might be less pronounced today as well.

      • I tweaked it into a Latin flavor, because my husband is allergic to dill. I added a chopped roasted poblano pepper, 1 t. cumin, which I sautéed with the onion, and substituted a handful of cilantro for the dill. Was yummy. Thank you!

  • I used my Vitamix to whizz this up. Creamy and delicious!

  • I’m making your Zucchini-Basil Pistou right now, which calls for using only the outer part (containing the skin) of the zucchini. Can I use just the inner seed-containing part of the zucchini that’s leftover from the pistou for this soup, or does it require the entire skin-on zucchini? Thanks!

    • Hi Kate, that should be fine. Hope you enjoy both the pistou and the soup! 🙂

  • I just made this for lunch accompanied with home baked sourdough, ham and cheese. It was delicious, the lemon juice adds just the right tanginess. I had enough leftovers to freeze for another time. Thank you for another wonderful recipe.

  • This soup is fabulous! Bought fresh walnuts and followed the recipe exactly the first time. Definitely creamy without the cream. I love it hot or cold. I have also use yellow squash to make a variation on the soup but substituted white pepper as it gives a wonderful touch.

  • I followed directions precisely and shared this with two friends who are “foodies”. Our reactions were identical. We all felt that the soup was creamy as promised, but that the walnuts imparted a somewhat unpleasant taste. Unfortunately, unlike most of the wonderful recipes we get from this site, this one is not a keeper.

    • Perhaps your walnuts were old

      • — Carol Winkelman
      • Reply
      • I agree – high-quality and fresh walnuts are key here.

  • Delicious hot or cold. Follow directions and you will have a creamy, delicious soup.

  • Thanks, Jenn! This is a great recipe. I live in an apartment in a city, so don’t have the space to keep a full-sized blender. So, instead, I ground up the toasted walnuts in my mini blender, then added them to the zucchini about half-way through the cooking (I kept it bubbling for about 16 minutes in total). Then, with the more softened zucchini and the now softer walnuts, I was able to use my immersion (stick) blender . It worked perfectly. I didn’t have quite enough fresh dill, so I put what I had in the soup and used a good olive oil, croutons, and fresh-ground black pepper as garnish. It tasted awesome. Next time I will make sure I have more dill on hand.

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