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.
Begin by heating the olive oil in a large sauté pan, 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.
Bring the soup to a boil, then cover 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.
When the soup is cooked, add the toasted walnuts and chopped dill to the pot.
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.)
Pour the puréed soup into a bowl as you go.
Rinse the pot, pour the soup back in, and stir in the fresh lemon juice. Taste and adjust the seasoning to your liking.
Ladle the soup into bowls and garnish with more dill if desired. Enjoy!
Note: This soup can be served hot in the cooler months and cold in the summer.
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Creamy Zucchini, Walnut and Dill Soup
- 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
- Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
- 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.
- 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.
- 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.)
- 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.
- 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.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 – 24 hours, until completely thawed. Serve cold or reheat it on the stovetop over medium heat until hot.
- Per serving (4 servings)
- Calories: 171
- Fat: 11g
- Saturated fat: 2g
- Carbohydrates: 13g
- Sugar: 7g
- Fiber: 3g
- Protein: 8g
- Sodium: 672mg
- Cholesterol: 0mg
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.