Zucchini Dill Soup

Name: Zucchini Dill Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 tbsp unsalted butter; 1 tbsp olive oil; 2 tbsp all-purpose flour; 2 cloves garlic, minced; 4 medium zucchini, grated; 4 cups vegetable broth; 1 cup whole milk; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh dill, finely chopped

A velvety Turkish style zucchini soup scented with fresh dill and warmed with a touch of garlic and butter.

35 minEasyServes 4140 cal/serving

TurkishSoupStovetop and BlenderVegetarianLow CarbNut-FreeEgg-FreeSoy-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil
2 tbsp all-purpose flour
2 cloves garlic, minced
4 medium zucchini, grated
4 cups vegetable broth
1 cup whole milk
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh dill, finely chopped

Instructions

1

Melt 2 tbsp unsalted butter with 1 tbsp olive oil in a large pot over medium heat.
2

Add 2 tbsp all-purpose flour and whisk continuously for 1 minute until lightly toasted.
3

Add 2 cloves minced garlic and 4 medium grated zucchini, stirring for 3-4 minutes until softened.
4

Slowly pour in 4 cups vegetable broth while whisking to prevent lumps.
5

Bring to a simmer, reduce heat to low, and cook uncovered for 10 minutes.
6

Pour in 1 cup whole milk, 1 tsp salt, and 1/2 tsp black pepper, stirring well.
7

Puree the soup using an immersion blender until smooth and creamy.
8

Stir in 1/4 cup finely chopped fresh dill before removing from heat and serving warm.

Questions

Can I make Zucchini Dill Soup dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1 cup whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Zucchini Dill Soup gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Zucchini Dill Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Zucchini Dill Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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