If you’re looking for a soup that’s fresh, bright, and comforting all at once, this Zucchini Soup with Yogurt, Lemon, and Dill Recipe is exactly what you need to add to your recipe rotation. It blends the gentle sweetness of zucchini with the zing of lemon and the fresh herbaceousness of dill, all rounded out by creamy Greek yogurt. This soup is not only incredibly easy to make but also feels like a little celebration of spring in a bowl. Whether you’re after a light lunch or a soothing starter, this recipe offers a perfect balance of flavors and textures that will quickly become a favorite.

Ingredients You’ll Need

The image is a four-part collage showing the cooking steps in a shiny silver pot placed on a white marbled surface. In the top left part, there are green chopped vegetables and garlic cloves layered closely together in the pot. The top right shows the vegetables now cut into larger pieces and mixed with liquid inside the pot, the green and white pieces floating in clear broth. The bottom left part shows a woman's hand holding a fork stirring the larger vegetable pieces, which are partly submerged in the liquid. In the bottom right, the pot contains the cooked vegetables with added zest and green herbs sitting on top, floating in the broth. The overall colors are shades of green, white, and yellow with a shiny metal pot reflecting light. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Zucchini Soup with Yogurt, Lemon, and Dill Recipe lies in its simplicity. Each ingredient plays an essential role in bringing vibrant flavor, silky texture, and fresh appeal to the dish. Let’s walk through what you’ll need to make this delightful soup.

Olive oil (3 tablespoons): Adds richness and helps soften the vegetables while building flavor.
Green onions (1 bunch sliced): Offers mild onion flavor with some reserved green parts for fresh topping.
Celery (2 ribs sliced): Provides subtle earthiness and crunch that rounds out the flavor base.
Garlic (2 cloves): A punch of savory aroma that enhances the overall depth.
Kosher salt (1 teaspoon): Balances and brightens every element evenly.
Zucchini (2-3 pounds sliced or diced): The star ingredient delivering creamy texture and fresh sweetness.
Vegetable or chicken broth (3 cups): Gives body and warmth to the soup, ideal for blending all components.
Fresh dill (2 tablespoons) or dried (2 teaspoons): Infuses a distinct, refreshing herbal note.
Lemon juice and zest (from one lemon): Brings bright acidity and citrusy fragrance that lift the dish.
Greek yogurt (1 cup): Adds creaminess without heaviness and a subtle tang that complements the lemon.
Optional toppings: Extra dill, green onion slices or chives, olive oil drizzle, and yogurt for garnish.

How to Make Zucchini Soup with Yogurt, Lemon, and Dill Recipe

Step 1: Sauté the Base Vegetables

Start by heating your olive oil in a large pot over medium heat. Add the sliced green onions (reserve some of the dark green tops for garnishing later), celery, and garlic. Cook these gently until they soften and become fragrant, which usually takes about 5 minutes. This step builds a flavorful foundation for your soup that will subtly carry throughout each spoonful.

Step 2: Add Zucchini and Broth

Now, toss in the sliced or diced zucchini along with the kosher salt. Stir everything together, letting the zucchini cook down slightly, then pour in the vegetable or chicken broth. Bring the mixture to a simmer. This is where all the fresh garden flavors start to meld beautifully, creating the base for your luscious soup.

Step 3: Season with Dill and Lemon

Once simmering, stir in the fresh or dried dill, lemon juice, and lemon zest. The dill introduces a light, herbaceous brightness while the lemon juice and zest infuse vibrant citrus notes. Let it cook for an additional 5 to 10 minutes until the zucchini is completely tender and bursting with flavor.

Step 4: Blend Until Smooth

Remove the pot from heat and use an immersion blender to puree the soup until it’s wonderfully smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. This step is crucial for locking in the creamy texture that makes this Zucchini Soup with Yogurt, Lemon, and Dill Recipe so special.

Step 5: Finish with Greek Yogurt

Stir in the Greek yogurt to add silky richness and a subtle tang. This final addition balances the soup’s flavors and gives it a luscious mouthfeel without any heaviness. Taste and adjust the seasoning with salt or lemon juice if you’d like a brighter touch.

How to Serve Zucchini Soup with Yogurt, Lemon, and Dill Recipe

The image shows two side-by-side photos of a creamy yellow sauce with green herbs being mixed in a metal pot. On the left, a woman's hand is holding a blue-handled stick blender blending the sauce, creating smooth swirling patterns on top. On the right, a metal whisk held by a woman's hand mixes the sauce, showing some thicker white cream being folded into the herb-speckled yellow mixture. The sauce has a soft, smooth texture with visible small green herbs throughout. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your zucchini soup not only enhances its appearance but adds new layers of flavor. Try drizzling a bit more olive oil on top for subtle richness, a dollop of Greek yogurt to emphasize creaminess, or sprinkle fresh dill or the reserved green onion slices for a crisp, herbaceous finish. These small touches elevate the experience.

Side Dishes

This soup pairs wonderfully with light, fresh accompaniments like crusty bread or warm pita for dipping. A simple leafy green salad or a few crisp radishes make for a bright contrast, keeping the meal balanced and refreshing. The light character of the soup makes it quite versatile alongside many sides.

Creative Ways to Present

For a fun twist, try serving this soup chilled on warm days—it transforms into a cool, invigorating dish perfect for summer lunches. You can also ladle it into small glasses or shot glasses as an elegant appetizer at dinner parties. Whatever way you choose, the vibrant green color and creamy texture will impress your guests every time.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, simply transfer the soup into an airtight container and store it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an even tastier option for next-day meals or quick snacks.

Freezing

This zucchini soup freezes beautifully. Just cool it completely, then pour it into freezer-safe containers or bags. It will keep for up to 3 months. When ready to enjoy, thaw it overnight in the fridge before reheating. Keep in mind that the yogurt can sometimes separate slightly after freezing, so stir well before serving.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. Avoid boiling vigorously to maintain the smooth texture and prevent the yogurt from curdling. If it looks too thick after reheating, add a splash of broth or water to loosen it up.

FAQs

Can I use regular yogurt instead of Greek yogurt?

You can, but Greek yogurt is ideal because it’s thicker and creamier, which gives the soup that lovely velvety texture. If you use regular yogurt, consider straining it overnight or adding a bit less broth for a thicker result.

Is this soup suitable for vegans?

To make this Zucchini Soup with Yogurt, Lemon, and Dill Recipe vegan, substitute the Greek yogurt with a plant-based yogurt alternative and use vegetable broth. The flavors will stay bright and fresh, maintaining the soul of the dish.

Can I add other herbs besides dill?

Dill is the star herb here because of its unique fresh flavor, but you can experiment with parsley or chives if you prefer. Just keep in mind that it will alter the profile slightly but still remain delicious.

What’s the best zucchini to use?

Medium-sized zucchini work best as they have the perfect balance of firmness and water content. Larger zucchini can be more watery and seedy, so dicing them smaller helps for a better texture.

Can I make this soup spicy?

Absolutely! A pinch of red pepper flakes or a small diced jalapeño sautéed with the other vegetables adds a nice gentle heat without overpowering the fresh flavors of the soup.

Final Thoughts

This Zucchini Soup with Yogurt, Lemon, and Dill Recipe is a shining example of how simple, wholesome ingredients can come together to create something truly special. It’s perfect anytime you want a dish that feels fresh, satisfying, and full of sunshine. I encourage you to give it a try and see how those bright flavors can bring warmth to your table.

Zucchini Soup with Yogurt, Lemon, and Dill Recipe