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Zucchini Dill Soup

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

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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. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

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

  8. 8

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

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Questions

Can I make Zucchini Dill Soup dairy-free?

Yes. The dairy in Zucchini Dill Soup 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.

Is Zucchini Dill Soup vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter and 1 cup whole milk. For fully plant-based entries, see the vegan soup collection.

How many carbs are in Zucchini Dill Soup?

One serving (the recipe makes 4) has 11 g of carbohydrate in about 140 calories, with 4 g protein and 9 g fat, plus 2 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Zucchini Dill Soup?

Yes. Refrigerate Zucchini Dill Soup for 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; cream and milk split in the freezer.

Can I halve or double Zucchini Dill Soup?

Yes. As written it serves 4. Halved, the butter drops from 2 tbsp to 1 tbsp; doubled, it is 4 tbsp. Every line in this entry carries its half and double quantity, 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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