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Food Photography Walnut Thyme Soup - Final
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Toasted Walnut Thyme Soup with Honey

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 1-cup bowls
Calories: 292kcal
Author: Vee


  • 1 cup walnut halves 3 oz
  • 1 Tbs olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • 2 bay leaves
  • ½ teaspoon salt
  • 1 teaspoon fresh thyme leaves*
  • 2 lbs zucchini 2 medium
  • 3 cups vegetable broth
  • 1 teaspoon lemon zest optional
  • 4 teaspoon honey



  • Toast the walnuts in a pan over medium-high heat, stirring occasionally. It will take 3-7 minutes.
  • Chop onions & smash garlic: Chop the onions now, and really, consider doing this next to the toasting walnuts so you can keep an eye on them. Smash the garlic, then pull them out of their skins.


  • Saute onions: Heat olive oil in your favorite soup pot over medium heat. Add onions and saute until they start to soften, 5-7 minutes.
  • Meanwhile, chop the zucchini. Cut it in half or quarters, length wise, then chop into ½ inch thick pieces.
  • Add in the garlic, saute for a couple more minutes.
  • Add other stuff & simmer: Add in the walnuts, zucchini, bay leaves, salt, thyme and broth. Bring to a boil, then simmer for 20-30 minutes.
  • Puree the soup.


  • Scoop into bowls, and drizzle with honey (1 teaspoon per bowl). Garnish with zest and extra thyme leaves.


*Dried thyme works if needed. Taste the soup as you go to see if you should add more.
* Yellow zucchini makes for a slightly prettier soup, if that's your thing.


Serving: 1g | Calories: 292kcal | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Sodium: 367mg | Fiber: 4g | Sugar: 10g