This quick and easy Zucchini Soup recipe comes together so quickly, in only about 20 minutes, and it’s healthy too! Made creamy with Greek yogurt with pumped up bright flavors from green onions, dill, and lemon, you’ll love this easy, quick zucchini recipe. It’s a great recipe for really big zucchini or a surplus from the garden. It’s super fast because you don’t have to prep the ingredients as much since it will be blended, and the green onions and zucchini are both super fast to cook.
I went away for the weekend and came back to a MONSTER ZUCCHINI from the garden. Three pounds, almost as big as my arm. Large zucchinis can be a little tough – more fibrous, thicker skin, and larger seeds – so a blended soup that pureed the cooked zucchini to smithereens was the perfect way to use it.
Of course, you can make this recipe with any size zucchini, store-bought or home-grown, and even throw some yellow summer squash into the mix if you like.
What makes this recipe special is all the tangy, bright flavors added to it that makes it perfect for warmer weather. Tangy Greek yogurt (which adds healthy creaminess and a good boost of protein!), citrusy lemon, as well as green onions and fresh dill. As a bonus, green onions cook faster than regular onions. Between that, the fact that you don’t have to chop things up too much since the soup is blended, and that zucchini cooks extremely fast – you can whip this delicious zucchini soup up in less than 20 minutes.
Ingredients and Substitutions for Zucchini Soup
- Zucchini – and/or summer squash.
- Green Onions – a yellow or sweet onion can be used instead; it will take a little longer to cook.
- Vegetable or Chicken Broth – I used better than boullion and water.
- Fresh dill – or dried
- Lemon zest and juice
- Greek yogurt – I always prefer full fat.
Because this is a blended soup, you’ll need a blender of some sort. There are two options here:
- An Immersion Blender – this is a blending stick that blends the soup right in the pot! Super convenient, fewer dishes. I use mine all the time.
- A Standing Blender – a standing blender does a better job at pureeing the soup to a very smooth texture, at the cost of having to wash it. Your choice here! I personally love my Vitamix, but a more budget-friendly option is a Hamilton Beach.
How to make Zucchini Soup
- Prep your ingredients – you don’t need to finely chop anything. Just slice the green onions into 1-inch-ish pieces, same with the celery, smash some garlic cloves, and slice or dice the zucchini.
- Sauté the green onions, celery, and garlic in olive oil for a few minutes in a large pot.
- Add the zucchini and some salt and stir to coat. Pour in the broth, bring to a boil, cover, and simmer until it’s very tender (about 10 minutes).
- Turn off the heat. Add the fresh dill, lemon zest, and lemon juice. Puree the soup using an immersion blender or standing blender. If using standing blender, transfer back into the pot when you’re done.
- Whisk in the Greek yogurt. Season to taste.
- Serve – if you like, add a swirl of olive oil, some more yogurt, and some more dill and green onion slices.
Yes – with one caveat – after you’ve added the Greek yogurt, try not to bring it to a boil again. If you are reheating leftovers, warm it up slowly on the stovetop stirring frequently, or microwave in smaller increments, stirring in between for even heating.
This zucchini soup can be frozen BEFORE adding the Greek yogurt. Cook it up until that point, then it will freeze beautifully! When you are ready to eat, defrost it and heat it up, then turn off the heat and whisk in the yogurt as directed.
Large zucchini can have tough skins and seeds. I use a really large zucchini and left the skin on – it will get super cooked down in the soup anyway – but I did scoop out most of the seeds before using it.
Other easy zucchini recipes
- Zucchini Ribbon Salad
- Chicken and Zucchini Meatballs
- Mexican Inspired Roasted Zucchini
- Zucchini and Corn Tacos
- Olive Oil Zucchini Bread
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Zucchini Soup with Yogurt, Lemon, and Dill
- 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
- 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.
- 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.
- 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).
- Serve, topped with more yogurt, a swirl of olive oil, and extra dill/green onions, if desired.
- 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 Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools: