If you’re craving a bowl of something cozy but want to keep things fresh and full of vibrant flavor, Creamy Zucchini Soup with Walnuts and Dill is about to become your new favorite. This Mediterranean-inspired soup is ultra-smooth, subtly nutty from the walnuts, and laced with the bright zing of fresh dill. Soothing yet lively, it’s a pure comfort food moment you can whip up in under 40 minutes—and the unique finishing touches take it to a whole new level.
Ingredients You’ll Need
Every ingredient in this recipe has a delicious job to do! The zucchini adds creaminess, the walnuts bring a gentle crunch and nutty richness, and the dill wakes up the palate with its aromatic freshness. Here’s what you’ll need (and why each one matters):
- Olive oil: Use a good-quality oil to give your soup a silky, flavorful base.
- Onion: Diced onion softens and sweetens as it cooks, providing a savory depth of flavor.
- Garlic: A little minced garlic rounds out the aroma for a truly inviting soup.
- Zucchini: The star ingredient brings creamy texture and a subtle, fresh taste.
- Vegetable broth: Opt for low-sodium to control salt, creating a flavorful yet balanced canvas.
- Plain Greek yogurt or heavy cream: This is where the “creamy” magic happens—choose based on your mood or dietary needs.
- Fresh dill: Chopped dill brings a burst of bright, herby flavor that transforms the whole dish.
- Walnuts: Chopped walnuts (plus a little extra for garnish) add cozy flavor and interesting texture.
- Salt and black pepper: Season to taste and let the other flavors shine.
- Extra fresh dill and olive oil for garnish: These finishing touches make the soup sing visually and flavor-wise.
How to Make Creamy Zucchini Soup with Walnuts and Dill
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it cook until it becomes soft and translucent—about 5 minutes. This gentle sauté is the first layer of flavor and sets the foundation for a soup that feels like home.
Step 2: Add Garlic for Maximum Aroma
Add in the minced garlic and stir for about a minute. You want it to just turn fragrant but not brown, so keep an eye on it. That quick sizzle will wake up your kitchen in the best way, hinting at the savory flavors to come.
Step 3: Cook the Zucchini
Next, add your sliced zucchini to the pot. Cook for another 5 to 7 minutes, stirring occasionally. As the zucchini softens, it absorbs all the lovely flavors from the onion and garlic, building up the soup’s creamy body.
Step 4: Simmer with Broth
Pour in the vegetable broth, bring everything to a lively boil, then turn down the heat and let it simmer gently for 10 to 12 minutes. You’re looking for zucchini that’s buttery-soft and easily pierced with a fork—this is key to getting that effortlessly smooth finish.
Step 5: Add Walnuts and Dill
When the zucchini is perfectly tender, take the pot off the heat. Stir in the chopped walnuts and fresh dill. They’ll infuse the soup with flavor and fragrance, making every spoonful more interesting.
Step 6: Blend Until Silky
Now comes the transformation! Use an immersion blender right in the pot until the soup’s texture is as creamy as you like. Alternatively, carefully blend in batches in a regular blender. The walnuts help thicken the soup—so don’t be surprised when it turns irresistibly lush.
Step 7: Stir in Creaminess and Season
Add the Greek yogurt or heavy cream and swirl it through until fully combined. Taste and adjust with salt and black pepper as needed. This is your moment to balance all those flavors and make the Creamy Zucchini Soup with Walnuts and Dill truly your own.
Step 8: Garnish and Serve
Ladle into bowls and finish each with a sprinkle of extra chopped walnuts, a tuft of fresh dill, and a delicate drizzle of olive oil. Each garnish adds pops of texture and color—making this soup as beautiful as it is delicious.
How to Serve Creamy Zucchini Soup with Walnuts and Dill
Garnishes
The right garnish can easily elevate your cozy bowl to restaurant-level presentation. For Creamy Zucchini Soup with Walnuts and Dill, I love a touch of extra fresh dill for brightness, a handful of roughly chopped walnuts for crunch, and a swirl of olive oil for that glossy finish. You can also add a crack of black pepper or even a dollop of Greek yogurt for extra creaminess if you’re feeling fancy.
Side Dishes
This soup thrives alongside warm, crusty bread, perfect for dunking into the velvety broth. If you’re serving it as part of a bigger spread, try pairing it with a bright citrus salad or some simple roasted vegetables for a meal that sings of spring and summer, no matter the season. It even works with a crisp, chilled white wine for easy entertaining.
Creative Ways to Present
For a playful twist, serve Creamy Zucchini Soup with Walnuts and Dill in small cups or shooters as an appetizer at your next dinner party. Or ladle it into a hollowed-out round of bread for a rustic, edible bowl. Another fun option is to top the soup with quick-pickled vegetables or microgreens for extra flair and crunch.
Make Ahead and Storage
Storing Leftovers
Cooled soup can be stored in the refrigerator in an airtight container for up to 4 days. The flavors meld and become richer as they sit, so don’t be surprised if you find yourself sneaking extra spoonfuls straight from the fridge!
Freezing
Creamy Zucchini Soup with Walnuts and Dill freezes wonderfully. Let it cool completely, then transfer to freezer-safe containers (leaving a little space for expansion). Freeze for up to 2 months. For best texture, add the yogurt or cream after reheating, just before serving.
Reheating
To reheat, gently warm the soup on the stovetop over low heat, stirring often. If the soup thickens too much in the fridge or freezer, just loosen it with a splash of broth or water as it warms. Stir well to bring everything back together and revive that glossy, creamy consistency.
FAQs
Can I make Creamy Zucchini Soup with Walnuts and Dill vegan?
Absolutely! Just swap the Greek yogurt or heavy cream for coconut cream or your favorite unsweetened, dairy-free yogurt. The soup will stay silky and rich, with an extra hint of coconut in the background.
Do I have to use walnuts, or can I use other nuts?
Walnuts provide a lovely, subtle earthiness, but you can certainly try other nuts like cashews or almonds for a different twist. Just keep in mind, each will bring its unique flavor and texture.
Can I use dried dill instead of fresh?
Fresh dill has a more vibrant, aromatic punch, but if you only have dried on hand, use about a third of the fresh quantity and add it in during the simmering stage to help release its flavor.
Is this soup suitable for meal prep?
Yes! Creamy Zucchini Soup with Walnuts and Dill keeps well in the fridge and even tastes better after a day or two as the flavors meld. It’s fantastic for make-ahead lunches or easy weeknight dinners.
What can I do if my soup is too thick or too thin?
If it’s too thick, stir in a splash more broth or even water until you reach your ideal consistency. If it’s too thin, let it simmer uncovered a little longer to reduce, or blend in a bit more walnut for extra creaminess.
Final Thoughts
If you love dishes that deliver comfort with a twist, you owe it to yourself to try Creamy Zucchini Soup with Walnuts and Dill. Bright, herbaceous, and satisfying, it’s the definition of kitchen magic in under 40 minutes. Grab those zucchinis and a handful of dill, and treat yourself to a bowl of this unforgettable soup—you’ll want to make it again and again!
Print
Creamy Zucchini Soup with Walnuts and Dill Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Creamy Zucchini Soup with Walnuts and Dill is a comforting and nutritious soup that is perfect for any time of the year. The creamy texture from Greek yogurt or heavy cream pairs perfectly with the earthy zucchini, aromatic dill, and crunchy walnuts.
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium zucchini, sliced
- 3 cups low-sodium vegetable broth
- 1/2 cup plain Greek yogurt or heavy cream
- 1/4 cup fresh dill, chopped
- 1/4 cup walnuts, chopped (plus extra for garnish)
- Salt and black pepper to taste
- Extra fresh dill and olive oil for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced zucchini and cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 10-12 minutes, or until the zucchini is very tender.
- Remove from heat and stir in the chopped dill and walnuts.
- Use an immersion blender to blend the soup until smooth and creamy (or carefully blend in batches in a regular blender).
- Stir in the Greek yogurt or heavy cream and season with salt and black pepper to taste.
- Ladle into bowls and garnish with extra chopped walnuts, fresh dill, and a drizzle of olive oil.
- Serve warm.
Notes
- For a vegan version, use coconut cream or a dairy-free yogurt.
- Pairs well with crusty bread for a light meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
