Zucchini Soup with Dill & Sour Cream

Recipe of the Day (#ROTD)

A Kendall Oberto Recipe


3 tablespoons extra-virgin olive oil, divided, plus extra for serving

 pounds zucchini (2¼ pounds sliced ¼ inch thick, 4 ounces cut into ¼-inch pieces)

1 pound leeks, white and light-green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly

3 garlic cloves, sliced thin

1 teaspoon plus pinch table salt, divided

½ teaspoon plus pinch pepper, divided

¼ teaspoon red pepper flakes

4 cups chicken or vegetable broth

2 ounces (2 cups) baby spinach

3 tablespoons chopped fresh dill, plus extra for serving

½ cup sour cream, plus extra for serving

2 tablespoons butter (optional)


This tasty soup from the Americas Test Kitchen is a great way to use up some of the plethora of zucchini that tends to take over the kitchens of many home gardeners. I added a little butter at the end for a tad more richness.


Serve with crusty bread. This soup is also good served cold: After adding the sour cream, refrigerate the soup until it’s fully chilled, and then adjust the consistency with cold water as needed and season with salt and pepper to taste.

Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add sliced zucchini, leeks, garlic, 1 teaspoon salt, ½ teaspoon pepper, and pepper flakes and cook until vegetables are softened, about 8 minutes, stirring occasionally. Stir in broth and bring to simmer. Cook, covered, until vegetables are tender, about 15 minutes.

Meanwhile, combine ¼-inch zucchini pieces, remaining 1 tablespoon oil, remaining pinch salt, and remaining pinch pepper in bowl.

Stir spinach and dill into soup until wilted. Off heat, blend soup with immersion blender until smooth, 2 to 4 minutes. Whisk in sour cream. Season with salt and pepper to taste. Optionally, Add a couple tablespoons of butter at the end to increase richness.

Serve, garnishing individual portions with marinated zucchini and extra oil, dill, and sour cream.

Happy Eating!!


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