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Home » Soup » Zucchini soup with toasted walnuts & honey

Published: Sep 25, 2017 · Modified: Aug 24, 2023 by Veronica T

Zucchini soup with toasted walnuts & honey

This zucchini soup recipe is unique, yet warm and comforting. It takes on a slightly complex flavor from the walnuts and thyme, while the zucchini adds creaminess without the need for dairy.

The real standout feature, however, is the drizzle of honey that perfectly complements the nutty undertones. If you love a good, local honey, this soup's for you.

Jump to:
  • Recipe
  • Calories & nutrition
  • Ingredients
  • Make it quick
  • Make ahead & storing
  • More recipes & resources

Recipe

Food Photography Walnut Thyme Soup - Final

Zucchini soup with toasted walnuts & honey

Veronica T
Print Pin it Rate
Prep Time10 minutes mins
Total Time40 minutes mins
Calories292
Servings4 1-cup bowls
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Ingredients
  

  • 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-large
  • 3 cups vegetable broth
  • 1 teaspoon lemon zest optional
  • 4 teaspoon honey

Instructions

PREP

  • 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.

MAKE THE SOUP

  • 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.

Serve

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

Notes

*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.

Nutrition

Nutrition Facts
Zucchini soup with toasted walnuts & honey
Serving Size
 
1 g
Amount per Serving
Calories
292
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
3
g
19
%
Sodium
 
367
mg
16
%
Fiber
 
4
g
17
%
Sugar
 
10
g
11
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Walnut Thyme Soup Nutrition

Calories & nutrition

Zucchini soups are often healthy and low in calories, and this one is no exception. The walnuts make up almost half of the calories, but as one of the healthiest nuts, they are worth the addition.

The only added sugar is from honey, at 1 teaspoon per bowl when it is drizzled on for serving. It really makes the soup unique and I encourage you to include it unless you need a very low sugar diet.

Ingredients

This is a great soup for summer and fall, when zucchini and summer squash are in season.

Zucchini & summer squash

I used a yellow summer squash in this soup for a prettier presentation. Any variety of zucchini or summer squash works - the flavor isn't affected, only the color.

Soups are also a great way to use up large, overgrown zucchini that you may have growing in your garden, which can weigh 2 pounds on their own. If they are oversized, just scoop out the seeds before adding them to the soup.

Nuts

Walnuts pair best with the zucchini in this soup. Taste a walnut before using them, however, as nuts can go rancid with long term storage or if they are stored in warm conditions.

Keep a watchful eye out when you toast the nuts, as they can quickly turn from golden brown to burnt. Set a timer, I can't stress that enough!

Don't use burnt walnuts - they will add a very off flavor. If they burn, start over and toast more.

Thyme

Fresh thyme imparts a great flavor. You can strip the leaves off by running your fingers from the top of the stem downward. If you have trouble, throw entire (washed) sprigs into the pot, then remove them before you puree the soup.

Though I prefer fresh thyme, using dried herbs can save time and money. If using dried, use half of the amount listed in the recipe.

Make it quick

This soup can come together really quickly, if you're focused and methodical.

As noted in the recipe instructions, chop the onion and smash the garlic while the nuts toast. Then while the onion simmers, you can chop the zucchini and pick the leaves off the thyme stems. You can get this as low as 15 minutes of active time, including all of the prepping and sauteing.

Make ahead & storing

This soup stores well for several days in the fridge and reheats on the stovetop like new. Use this to your advantage to make it ahead for an easy meal later in the week, double the batch, and freeze leftovers.

This soup recipe doubles easily and freezes well. To reheat, thaw in the fridge overnight then heat on the stovetop. It will remain creamy and delicious.

More recipes & resources

Try one of these soup recipes next, or look for ways to use up more zucchini below.

  • A bowl of Italian tomato zucchini soup on a table with eggplant, zucchini, and tomatoes.
    Italian tomato, zucchini, and eggplant soup
  • A bowl of loaded potato zucchini soup, topped with bacon, green onions, and croutons.
    Loaded zucchini potato soup
  • A bowl of minestrone and a side of bread
    Minestrone soup with pesto
  • bowl of sweet potato soup
    Sweet Potato Soup
  • A bowl of roasted tomato soup topped with fresh basil leaves
    Tomato soup with fresh tomatoes & basil
  • A bowl of southwest zucchini soup with corn
    Southwest zucchini soup
  • Garlic potato soup
    Very garlic potato soup (without milk or cream)
  • Cauliflower Soup with Gingerbread Spices
    Cauliflower Soup with Gingerbread Spices
  • Zucchini quiche with garden zucchini
    Zucchini quiche with cheddar & herbs
  • Zucchini bread slices next to zucchini and summer squash to show how easy the recipe is
    Zucchini bread (easy & fuss free)
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About the Food Geek

Welcome, I'm Veronica, your resident food geek - experienced recipe developer and gardener. My goal is to help you enjoy eating at home by knowing what fruits & vegetables are currently in season and the best ways to use them. To do that, I've put together seasonal produce guides and recipes with practical advice.

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