Go Back
–+ servings

Would you like to save this recipe?

We'll email this recipe to you, so you can come back to it later!

Creamy zucchini dill soup served in a beige bowl.

Creamy Zucchini Dill Soup (Courgette Dill Soup)

Marissa
A creamy zucchini dill soup, also known as courgette dill soup, made with fresh dill added after blending, so it stays bright and fragrant. Ready in 30 minutes, no stock needed. See notes for a lighter milk version.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Baltic, French
Servings 4 servings
Calories 226 kcal

Equipment

  • 1 Soup Pot
  • 1 stick blender or blender

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion roughly chopped
  • 2 cloves garlic roughly chopped
  • 2 1/2 lbs 1.2 kg or 5 medium zucchini, roughly chopped
  • Dill stems from 1 bunch fronds reserved
  • 4 cups - 1 liter water
  • 1/2 cup heavy cream 120 ml
  • 3 –4 tablespoons fresh dill fronds roughly chopped, plus more to taste
  • 1 tablespoon fresh lemon juice optional but recommended
  • Salt to taste
  • Black Pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 more minute.
  • Add the zucchini, dill stems, and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the zucchini is completely tender.
  • Remove from heat. Blend until smooth using an immersion blender (stick blender), or transfer in batches to a stand blender.
  • Stir in the cream, fresh dill fronds, and lemon juice. Season with salt and pepper. Reheat gently if needed. Do not boil.
  • Serve garnished with fresh dill and a drizzle of olive oil or a small spoonful of crème fraîche.

Notes

  • Dill stems: pull the fronds off and set aside. Add the stems in step 2 with the zucchini. They blend completely smooth.
  • Add the dill fronds after blending, not before. Keeps the flavor bright and the color green.
  • Be generous with the dill. Taste and add more if needed.
  • Don't peel the zucchini. The skin blends smooth.
  • Sour cream or crème fraîche can replace heavy cream.
  • Freezes well without the cream. Add it fresh when reheating.
  • Leftovers keep refrigerated for up to 4 days in an airtight container.
  • Lighter milk version: after sautéing the aromatics, add the zucchini and sprinkle over 1 tablespoon of plain flour. Cook for 2 minutes until absorbed. Add just enough water to cover, simmer until tender, blend, then stir in 150 ml whole milk and the dill fronds.

Nutrition

Serving: 1servingCalories: 226kcalCarbohydrates: 13gProtein: 5gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 34mgSodium: 45mgPotassium: 824mgFiber: 3gSugar: 9gVitamin A: 1063IUVitamin C: 56mgCalcium: 83mgIron: 1mg
Keyword Baltic soup recipe, courgette and dill soup, courgette dill soup, courgette soup recipe, cream of zucchini soup, creamy zucchini soup, easy zucchini soup, summer zucchini soup, zucchini and dill soup, zucchini dill soup, zucchini soup no cream, zucchini soup recipe, zucchini soup with dill
Tried this recipe?Let us know how it was!