Spring Zucchini And Herb Soup

Name: Spring Zucchini And Herb Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchinis, diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup fresh basil, chopped; 1 cup fresh dill, chopped; 2 tablespoons olive oil; Salt and pepper, to taste; Juice of 1 lemon

Highlighted under: Naturally Nourishing

I absolutely love the freshness of spring, and nothing celebrates the season quite like a vibrant bowl of Spring Zucchini and Herb Soup. This recipe is ideal for those warm days when a light and nutritious meal is in order. Fresh zucchinis, fragrant herbs, and a splash of lemon come together to create a dish that's not only refreshing but also comforting. It's quick to prepare, making it a perfect choice for busy weeknights or leisurely weekends.

Created by

Lucy Bennett

Last updated on 2026-02-16T09:49:36.462Z

From the time I started gardening, I've loved experimenting with fresh vegetables. This Spring Zucchini and Herb Soup is a fantastic way to use up some of that abundant zucchini I grow each year. The combination of fresh herbs like basil and dill elevates the dish, creating a beautifully layered flavor profile that’s just perfect for spring.

When I first made this soup, I was pleasantly surprised by how quickly it came together. Sautéing the vegetables helps to concentrate their flavors, and adding a touch of lemon juice at the end brightens it all up. Trust me, this will quickly become a favorite at your table!

Why You'll Love This Soup
Bright and fresh flavors that scream spring
Quick and easy to make, perfect for any occasion
Hearty yet light, perfect for warm weather

Understanding the Zucchini

Zucchini is a star ingredient in this soup, and its mild flavor serves as a wonderful canvas for the vibrant herbs and lemon. When selecting zucchinis, look for ones that are firm, glossy, and medium-sized. Avoid any that have soft spots or wrinkles, as these can indicate over-ripeness. Dicing the zucchinis uniformly is essential, as this ensures they cook evenly within the same timeframe, avoiding pieces that are mushy or still crunchy.

For a variation in flavor and texture, consider using a mix of green and yellow zucchinis. The color contrast adds visual appeal, while the slight differences in flavor can enhance the overall complexity of your soup. If you have leftovers, cooked zucchinis can be slightly watery, so don’t hesitate to adjust the seasoning accordingly when reheating.

Herb Choices and Pairings

In this soup, the combination of basil and dill not only brings freshness but also complexity. Basil's sweet, slightly peppery notes act as a perfect complement to dill's tangy and slightly grassy aroma. I recommend using fresh herbs for the best flavor; dried herbs, while more convenient, won't provide the same aromatic punch. You can also experiment by adding other herbs such as mint or parsley for a different twist—a great way to use up any garden surplus.

When preparing the herbs, give them a rough chop before adding to the soup. This helps release essential oils, enhancing their flavors as they infuse the soup. If you find yourself short on herbs, consider a mix of Italian seasoning as a substitute, but remember that this will shift the flavor profile slightly from the intended fresh herb notes.

Ingredients

For the Soup

4 medium zucchinis, diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup fresh basil, chopped
1 cup fresh dill, chopped
2 tablespoons olive oil
Salt and pepper, to taste
Juice of 1 lemon

Enjoy your delicious soup warm!

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Cook the Zucchini

Add the diced zucchini to the pot, and cook for another 10 minutes, stirring occasionally until the zucchini is tender.

Add the Broth

Pour in the vegetable broth, bringing the mixture to a boil. Lower the heat and let it simmer for about 15 minutes.

Blend and Season

Using an immersion blender, blend the soup until smooth. Stir in the chopped herbs, lemon juice, and season with salt and pepper to taste.

Serve and Enjoy

Ladle the soup into bowls and garnish with extra herbs if desired. Serve warm and enjoy!

This soup can also be stored in the refrigerator for up to 3 days.

Pro Tips

For an extra layer of flavor, try adding a pinch of red pepper flakes for some heat.

Make-Ahead and Storage

This soup can easily be made ahead of time, making it an excellent option for meal prep. Once cooked and blended, it can be stored in an airtight container in the refrigerator for up to four days. Simply reheat on the stovetop over medium heat until warmed through, adding a splash of water or extra broth if necessary to reach your desired consistency.

If you'd like to store it for longer, this soup freezes beautifully. Pour cooled soup into freezer-safe bags, leaving some space for expansion. It will keep well for about three months. To reheat from frozen, defrost overnight in the refrigerator, or transfer into a pot and heat gently on the stove, stirring frequently until heated throughout.

Serving Suggestions

Although this soup is delightful on its own, consider enhancing your meal with a sprinkle of freshly grated Parmesan or a dollop of crème fraîche for added richness. Crusty bread or a light salad can accompany it nicely, creating a well-rounded dining experience that celebrates the flavors of spring.

For a heartier meal, you can serve this soup with roasted chickpeas or grilled chicken on the side. These additions provide protein while complementing the soup’s herbal freshness. If you're catering to a crowd, serve the soup alongside a variety of toppings, allowing guests to customize their bowls with ingredients like croutons, extra herbs, or chili flakes for a spicy kick.

Questions About Recipes

→ Can I use frozen zucchini for this recipe?

Fresh zucchini is recommended for the best texture, but you can use frozen if that's all you have. Just be aware that the texture may be slightly different.

→ How can I make this soup vegan?

Simply ensure you are using vegetable broth and avoid adding any dairy toppings.

→ Can I store leftovers?

Yes, this soup stores well in the refrigerator for up to 3 days or can be frozen for up to a month.

→ What herbs can I substitute?

Feel free to experiment with different herbs like parsley or cilantro if you don’t have basil or dill on hand.