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Zucchini Soup with Yogurt, Lemon, and Dill

This healthy zucchini soup recipe has tangy Greek yogurt for a boost of flavor, creamy texture, and healthy protein, plus lemon, dill, and green onion for super fresh flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 188 kcal
Course: Soup
Cuisine: Mediterranean

Ingredients

  • 3 tablespoons olive oil
  • 1 bunch green onions sliced (about 8 total green onions), some dark green parts reserved for topping if desired
  • 2 ribs celery sliced
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • 2-3 pounds zucchini sliced or diced, depending on size (see notes)
  • 3 cups vegetable or chicken broth
  • 2 tablespoons fresh dill or two teaspoons dried
  • Juice and zest of one lemon
  • 1 cup Greek yogurt
  • extra dill, reserved green onion slices or chives, olive oil, yogurt for topping optional

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven, heat the olive oil (3 tablespoons). Sauté the green onions, celery, and garlic over medium-low heat until very soft and only just starting to brown, about 3 minutes.
  2. Add the zucchini and kosher salt (1 teaspoon). Stir to coat. Pour in the broth (3 cups). Cover and simmer on low until zucchini is very tender, about 10 minutes. Turn off the heat. Stir in the fresh dill (2 tablespoons), lemon zest, and lemon juice.
  3. Using an immersion blender directly in the pot (or a standing blender in batches, carefully), puree the soup until very smooth (see notes). Whisk in the Greek yogurt (1 cup) (unless freezing or making ahead- see notes).
  4. Serve, topped with more yogurt, a swirl of olive oil, and extra dill/green onions, if desired.

Notes

  • When adding the Greek yogurt, be sure to turn off the heat. The yogurt can separate when the soup is boiling or too hot, so it's best to add the yogurt just before eating when the soup is warmed up already. If reheating soup with Greek yogurt already in it, just try not to bring it to a boil. If freezing, I recommend freezing the soup before adding the yogurt - it will freeze beautifully without - and then after defrosting and heating up, whisking in the yogurt as directed. And if it separates a little, all is not lost - it will still taste delicious!
  • An immersion blender blends the soup right in the pot, meaning fewer dishes - yay! A standing blender will do a better job at pureeing the soup, though. Personally, I don't think using a blender is worth the extra dishes for a slightly smoother texture. Feel free to do what you want here.
  • I used a HUGE ZUCCHINI from my garden - it was three pounds! With large zucchinis like this, there are often large tough seeds. I scooped out my seeds but left the skin on and it worked perfectly in this blended soup. With smaller zucchini, you don't need to worry about taking out any seeds.

Nutrition Information

Calories 188kcal (9%) Carbohydrates 15g (5%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 0.003g Cholesterol 3mg (1%) Sodium 636mg (27%) Potassium 776mg (22%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 627IU (13%) Vitamin C 57mg (63%) Calcium 115mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 188

% Daily Value*

Calories 188kcal 9%
Carbohydrates 15g 5%
Protein 9g 18%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 0.003g 0%
Cholesterol 3mg 1%
Sodium 636mg 27%
Potassium 776mg 17%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 627IU 13%
Vitamin C 57mg 63%
Calcium 115mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.