Warm up with a bowl of this comforting Zucchini Dill Soup, enriched with tender potatoes for extra creaminess and heartiness. Simmer zucchini, potatoes, onion, and garlic together, then blend until velvety smooth, letting fresh dill add a bright, herbal finish. Enjoy it hot for a cozy meal or serve it chilled for a refreshing twist—it’s a simple, wholesome soup that’s satisfying any time of year.
Enjoy a chunkier and more filling soup by making my Beef and Rice Soup. Transform zucchini into a delicious appetizer with my Zucchini Garlic Bites or into a nutrition packed snack with my Carrot Cake Zucchini Muffins. Enjoy a delicious casserole to accompany your dinner ideas by making my Caprese Zucchini Casserole or Zucchini Cornbread Casserole.
Ingredients
Find below the list of ingredients I used to make my Zucchini Dill Soup.
- Zucchini
- Olive Oil
- Garlic Cloves
- Onion
- Celery
- Potatos
- Chicken Broth
- Water
- Salt
- Fresh Dill
See recipe card for quantities.
Substitutions and Variations
Vegetable swaps
- Replace zucchini with yellow squash for a slightly sweeter flavor.
- Add carrots or parsnips for extra sweetness and color.
- Use leeks instead of onion for a milder taste.
Potato options
- Swap white potatoes for Yukon Gold or sweet potatoes for a richer or sweeter soup.
- Use cauliflower florets instead of potatoes for a lower-carb version.
Herb variations
- Replace dill with fresh parsley, basil, or tarragon for a different herbal profile.
- Add a sprig of thyme or rosemary while simmering for extra aroma.
Broth choices
- Use vegetable broth to make it vegetarian.
- Add a splash of cream or coconut milk at the end for a richer, silkier texture.
Protein additions
- Stir in shredded chicken or cooked white beans for a more filling meal.
- Top with crispy bacon bits or smoked salmon for extra flavor.
Flavor boosts
- Add a pinch of crushed red pepper for gentle heat.
- Finish with a squeeze of lemon juice to brighten the flavors before serving.
How to make Zucchini Dill Soup
- Start by preparing the vegetables. Chop up the onion, mince the garlic, and slice the celery thinly. If blending the soup, the size of the zucchini cubes does not matter as much.
- Drizzle the olive oil in a large soup pot on medium heat. Add to it, the garlic, onion, celery, and zucchini. Cook for 5-8 minutes, or until the onions are translucent.
- Add the peeled and cubed potatoes to the soup pot, with the chicken broth and water. Bring to a simmer, and cook on low, covered, until the potatoes are fork tender.
- Remove the soup from the heat and use a stick blender to blend the soup until smooth. Add the finely chopped fresh dill to the soup add stir to combine.
Storage
Let the soup cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in individual portions for up to 3 months, leaving a little space in the container for expansion. Reheat gently on the stovetop over low to medium heat, stirring occasionally, and add a splash of broth or water if it thickens after chilling.
Recipe
Zucchini Dill Soup
Ingredients
- 4 cups Zucchini cubed
- 1 large Yellow Onion diced
- 4 cloves Garlic minced
- 4 ribs Celery sliced
- 2 tablespoon Olive Oil
- 3 cups Potatoes peeled and diced
- 4 cups Chicken Broth
- 1 cup Water
- 2 teaspoon Salt
- 3 tablespoon Fresh Dill finely chopped
Instructions
- Start by preparing the vegetables. Chop up the onion, mince the garlic, and slice the celery thinly. If blending the soup, the size of the zucchini cubes does not matter as much.4 cups Zucchini, 1 large Yellow Onion, 4 cloves Garlic, 4 ribs Celery
- Drizzle the olive oil in a large soup pot on medium heat. Add to it, the garlic, onion, celery, and zucchini. Cook for 5-8 minutes, or until the onions are translucent.2 tablespoon Olive Oil
- Add the peeled and cubed potatoes to the soup pot, with the chicken broth, water, and salt. Bring to a simmer, and cook on low, covered, until the potatoes are fork tender.3 cups Potatoes, 4 cups Chicken Broth, 1 cup Water, 2 teaspoon Salt
- Remove the soup from the heat and use a stick blender to blend the soup until smooth. Add the finely chopped fresh dill to the soup add stir to combine.3 tablespoon Fresh Dill
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