Creamy Zucchini Soup With Walnuts and Dill

Creamy Zucchini Soup With Walnuts and Dill
Jennifer Segal
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Flavored with dill, this creamy zucchini soup is surprisingly healthy. There’s no heavy cream or dairy in it—just a handful of toasted walnuts thickens it up. You can throw it together in 30 minutes, and it’s good hot or cold.

What You’ll Need to Make Creamy Zucchini Soup

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Step-by-Step Instructions

Begin by heating 2 tablespoons of the olive oil in a large pot, then add the chopped onions and garlic.
(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

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

(Jennifer Segal)
Jennifer Segal

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

(Jennifer Segal)
Jennifer Segal

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

(Jennifer Segal)
Jennifer Segal

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

(Jennifer Segal)
Jennifer Segal

Add the toasted walnuts and chopped dill to the pot.

(Jennifer Segal)
Jennifer Segal

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

(Jennifer Segal)
Jennifer Segal

The soup should be completely smooth.

(Jennifer Segal)
Jennifer Segal

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.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

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Creamy Zucchini Soup With Walnuts and Dill

Servings: 6 Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
Ingredients
  • 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
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh dill, or 1 tablespoon dried, plus more for serving
  • 1/2 cup walnuts, toasted
  • 3 tablespoons freshly squeezed lemon juice, from 1 lemon
Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.

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.

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.

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.)

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.)

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.

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.

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Jennifer Segal
Jennifer Segal
Author
Jennifer is a classically trained chef, Cookbook author, and busy mom. She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.
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