| Course | Side Dish, Soup |
|---|---|
| Cuisines | American |
| Cooking Methods | Roasting, Sautéing, Simmering |
| Diets | Dairy Free, Gluten Free, Low Carb, Paleo, Refined Sugar Free, Soy Free, Vegetarian, Whole 30 |
| Main categories | Comfort, Everyday Food, Kid Friendly, Vegan, Vegetarian |
| Main Ingredient | Vegetables |
| Recipe Author | Once Upon A Chef |
Creamy Zucchini Soup with Walnuts and Dill
Serves: 10
This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.
Recipe by:
https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Baking sheet, Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Mixing spoon, Oven, Sharp knifes, Spatula, Stock pot or >5 Qt pot, Top Stove, WhiskIngredients
- 4 tablespoon extra virgin olive oil divided
- 2 onion medium, chopped
- 4 clove garlic quartered
- 7 zucchini halved lengthwise and sliced thin
- 6 cup vegetable broth
- 1 ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 4 tablespoon fresh dill or half the quantity dried, plus more for serving
- 3 ounce walnuts toasted, 3 oz of walnuts is equal to 2/3 cup of shelled walnut pieces
- 5 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
- Heat 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, broth, salt, and pepper, and bring to a boil. Turn the heat down to medium-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. Add the lemon juice to the soup, taste, and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.
Reheating/Serving Instructions
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.10
Nutrition
Calories: 148kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 925mg | Potassium: 440mg | Fiber: 2g | Sugar: 6g | Vitamin A: 587IU | Vitamin C: 30mg | Calcium: 38mg | Iron: 1mg
Creamy Zucchini Soup with Walnuts and Dill
$25.00 cooking fee
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