Creamy Zucchini, Walnut and Dill Soup

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This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.

Creamy Zucchini 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.

Creamy Zucchini, Walnut and Dill Soup

This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.

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.
  7. 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.

Pair with

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.

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Reviews & Comments

  • Made this soup and loved it – thank you so much for the recipe! Can the asparagus soup or the green pea soup recipes here be adapted to use toasted nuts instead of cheese? My mother in law is allergic to cow’s milk and really liked this soup. I wanted to make some other varieties for her using nuts. Thanks again.

    • — Nora on June 19, 2019
    • Reply
    • So glad you enjoyed the soup, Nora! Yes, I think the asparagus and pea soup recipes could be adapted to use toasted nuts in place of the cheese. I’d love to hear how they turn out if you try them that way!

      • — Jenn on June 21, 2019
      • Reply
  • Jenn,

    Thank you, thank you, thank you.
    It was amazing. You have enriched my life.

    • — Meredith Brown on March 11, 2019
    • Reply
  • I’ve made this soup several times, and it’s always a hit, served both hot AND cold.
    The only thing that I did differently, was to grind the toasted walnuts in my mini blender, before adding it to the soup. That way, I could use my stick blender in the saucepan to purify the soup.

    • — Yvonne Campbell on December 20, 2018
    • Reply
    • I’ve made cream of zucchini soup before but never used nuts. This recipe intrigued me and i am glad i gave it a try. It was really good. I also added parsley. Will definately make it again.

      • — Larisa on April 11, 2019
      • Reply
  • Hi I want to make this for xmas, however my sisters kids are allergic to tree nuts. Any idea of what I can use as a substitute, or should I omit the walnuts? I’m nervous it will change the consistency.

    • — Devi Doshi on December 18, 2018
    • Reply
    • Hi Devi, you can thicken the soup with cream instead of walnuts – Hope you enjoy!

      • — Jenn on December 20, 2018
      • Reply
  • I’ve loved every other recipe of yours I’ve tried, but this wasn’t my favorite. It just doesn’t have much flavor to me, and I used more salt and pepper than the recipe called for. It may have been my fault, I used vegetable broth instead of chicken broth. I’m also not sure what a “medium” zucchini would be (the ones in my store were all the same size), so perhaps mine were too large and changed the ratios somewhat. I’ll finish the pot I made, but probably won’t make again.

    • — Christine on October 6, 2018
    • Reply
  • First disappointing recipe here. We found it bland, not bad with extra dill upon serving. However I wonder if it lacked flavour because I used one gigantic zucchini instead of 4 small ones (September, so remaining zucchini’s are huge). Would not make again.

    • — Angie on September 10, 2018
    • Reply
    • I’m so sorry to hear this didn’t turn out well – thanks for the follow-up!

      • — Jenn on September 11, 2018
      • Reply
  • Will one HUGE zucchini cut down on the flavour? It’s that type of year when they are huge at the farmers markets.

    • — Angie on September 10, 2018
    • Reply
    • Hi Angie, I know they can grow to the size of a baseball bat!! That should be fine; you’ll need 4 – 5 cups sliced zucchini. Hope you enjoy!

      • — Jenn on September 11, 2018
      • Reply
  • What a welcome find… I have been looking for “Whole30” compliant recipes, and this was a great match for my current supply of vegetables. Against your recommendation, I used an immersion blender, and the result was chunky (and messy) but still tasty! I used regular (not low-sodium) broth and omitted the extra salt. I did not find it bland. Thanks!

    • — Helen on September 3, 2018
    • Reply
  • 😋 I added a dollop of sour cream. So satisfying and delicious.

    • — Denise Drummond on September 1, 2018
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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!

  • 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!

    • 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!

      • 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 🙂

  • 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.

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

  • 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.

  • 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.

  • 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!

    • 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!

  • 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.

  • 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!

  • 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!

  • Could this be used with yellow squash instead??

    • Hi Jordan, Yes definitely 🙂

  • 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!

    • Hi Lila, You can thicken the soup with cream. Enjoy 🙂

  • 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. 🙂

  • Hello 🙂 Could I substitute the chicken broth with vegetable broth? Thanks =)

    • Hi Safia, Yes, absolutely.

  • 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.

  • 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!

  • 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.

  • I am swamped with summer squash- has anyone tried this yellow squash??

  • your soups are excellent! Can I freeze the Creamy Zucchini, Walnut and Dill Soup after I add the lemon juice???? Made a double batch!

    • Hi Elaine, Thank you! Yes, it is fine to freeze the soup.

  • This soup is amazingly good! I loved it, perfect for those extra zukes. Thanks!

  • Another delicious and easy to make soup recipe, thanks.

  • What a lovely soup! Perfect for all the zucchinis that are going to be popping up soon!

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