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Creamy Zucchini Parmesan Soup with Fresh Dill and Lemon

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A cozy yet fresh soup featuring zucchini, Parmesan, fresh dill, and a splash of lemon juice for brightness. Creamy and comforting without being heavy.

Ingredients

Scale
  • 4 medium zucchinis (about 1.5 pounds / 700 grams), chopped
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (1 liter), low sodium recommended
  • 3/4 cup freshly grated Parmesan cheese (about 75 grams)
  • 2 tablespoons fresh dill, chopped
  • Zest of 1 lemon
  • 1 tablespoon lemon juice (about half a lemon)
  • 1/2 cup heavy cream or half-and-half (120 ml), optional
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon butter, optional

Instructions

  1. Wash and chop the zucchinis into roughly 1-inch pieces. Dice the onion finely and mince the garlic cloves. Zest and juice the lemon, then chop the dill leaves finely.
  2. Heat olive oil in a large soup pot over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 5-7 minutes.
  3. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
  4. Stir in chopped zucchini, coating with the onion and garlic mixture. Pour in the broth and bring to a boil. Reduce heat to simmer and cover.
  5. Simmer gently until zucchini is very soft, about 15 minutes.
  6. Remove pot from heat. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully and return to pot.
  7. Stir in grated Parmesan while soup is warm to melt evenly. Add chopped dill, lemon zest, and lemon juice.
  8. If using, stir in heavy cream and butter for extra richness. Taste and season with salt and freshly ground black pepper as needed.
  9. Ladle soup into bowls and garnish with a sprig of dill or a drizzle of olive oil. Serve warm immediately.

Notes

Do not overcook the onion to avoid bitterness. Use freshly grated Parmesan for best melting and flavor. When blending hot soup, vent the blender lid slightly to avoid splatters. Adjust lemon juice to taste. If soup is too thick, add a splash of broth or water to loosen.

Nutrition

Keywords: zucchini soup, creamy soup, Parmesan soup, fresh dill, lemon soup, easy soup recipe, healthy soup, vegetarian soup

Find it online: https://zorbmeal.com/creamy-zucchini-parmesan-soup-recipe-easy-fresh-dill-lemon-flavor/