Creamy Zucchini, Walnut and Dill Soup

5 stars based on 16 votes

how to make 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.


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.

My Recipe Videos

Creamy Zucchini, Walnut and Dill Soup

Servings: 4
Total Time: 20 Minutes


  • 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


  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.
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Nutrition Information

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  • 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, 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.

Reviews & Comments

  • 5 stars

    I tried this soup and thought it was delicious! My blender isn’t very strong so after blending I ended up straining the soup so that it was smooth. Defínitely needs some more salt but other than the extra step it was a delicious summer soup.

    - Crissy Brase on July 24, 2018 Reply
  • 5 stars

    Tried this soup last night for a dinner party. It was delicious and super healthy — with no cream! The nuttiness gets stronger as it sits. We served it warm….and because I am not a fan of dill we simply used one Tbsp vs two. We will make this again for sure!

    - Christine Chippindale on July 14, 2018 Reply
  • 5 stars

    This was a pleasantly tasty soup that is quick & easy to make as well as incredibly flexible. Lunches can be a pain due to the kinds of dinners that we eat in the summer, but this is great. Since one reviewer suggested that the flavors were a bit bland (which definitely CAN be an issue with zucchini), I added a few grates of fresh (organic) lemon rind during the final reheat (nod to my Grandmom!) which was just right.

    - Fran Antolina on June 26, 2018 Reply
  • Hi Jenn, could I use pecans instead of walnuts? Just found out that my husband and I are allergic to walnuts but pecans are ok.

    - Rosie on June 22, 2018 Reply
    • Sure, Rose. Hope you enjoy!

      - Jenn on June 23, 2018 Reply
  • 5 stars

    Looking for a good cold soup, I gave this a try. Initially, I was disappointed with it, not thick enough, not as flavorful as I thought it would be. However, the next day, cold, it blew my mind…thick, delicious, I will be making it all summer. easy…so good. Even hot the next day, it was better than when I first made it. Jenn, why DID IT REACT THIS WAY?

    - Carol on June 17, 2018 Reply
    • HI Carol, It’s not unusual for a soup to thicken up a bit when it sits in the fridge. Also, often times soups and stews are better the second day as the flavors have had more time to meld/blossom. Now you can plan to make this one a day in advance of serving it! 🙂

      - Jenn on June 18, 2018 Reply
  • can I use a blender stick instead of processing in a blender…..would be a lot quicker and less clean-up…..getting lazy in my old age…always looking for simple..:))) Have made this soup many times with blender….it’s a winner!

    - Elaine M Clarke on April 19, 2018 Reply
    • Hi Elaine, Glad you like the soup! 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. Sorry!

      - Jenn on April 19, 2018 Reply
  • 5 stars

    I made this, it was great. Just make sure you use real dill, not the dried stuff. The fresh dill adds a lot of flavour. I love how creamy it is without actual cream. I’d make it again for a light lunch

    - Carson on February 4, 2018 Reply
  • 5 stars

    Oh, so good!
    Delicious vegan soup that the whole family enjoyed. Since I live in the land of the New Mexico green chile, I added 1/4 of a leftover green chile to the soup and it gave it that little bit of “kick” and flavor that we all love.

    - Janet on December 13, 2017 Reply
  • 5 stars

    Love this recipe and make it often! Like to keep some in the freezer, too. Recently I’ve been using a mild homemade veggie broth and am liking that as much, if not more, than the chicken broth. And, when out of walnuts, I’ve used a cup of plain unsweetened almond milk – a lighter-than-cream way of achieving a creamy texture. This recipe is definitely a keeper!

    - Sandra on December 5, 2017 Reply
  • Hi Jenn!
    Thanks so much for your amazing recipes-2018 seems so far away:-)
    Was hoping to make this soup and wanted to know if I can substitute the fresh dill with ground dill? I have seeds I can grind but no access to fresh dill. Also: are the walnuts a complete must? Can I leave them out and not alter the recipe? Thanks!

    - Sarah on June 18, 2017 Reply
    • Glad you like the recipes, Sarah! Yes, you can use dried dill here; you’ll just need 1 Tbsp. plus more for garnish. And if you’d prefer not to use the walnuts, you can thicken the soup with cream. Hope you enjoy!

      - Jenn on June 18, 2017 Reply
      • 5 stars

        Thanks Jenn. I did just that: talk about transforming zucchini!!! The Dill really does something to the soup. I’ll try and get my hands on walnuts the next time I’m able to: I can only imagine just how muxh more awesome the soup will be! A keeper 🙂

        - Sarah on June 24, 2017 Reply
  • 5 stars

    I have to admit, when I saw zucchini soup I was scepticle but omg this totally blew me away! It’s super creamy without the cream and the dill gives it such a unique and delicious flavor! I haven’t been disappointed yet with any of your recipes! Thank you for sharing.

    - Jenny O on May 16, 2017 Reply
  • 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 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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