This creamy dill soup is bright, cozy, and packed with fresh dill flavor. It's ready in 20 minutes with just a handful of ingredients and tastes surprisingly rich for such a simple soup. If you love dill, this recipe is heaven. If you're unsure about dill, the cream and nutmeg mellow it beautifully.
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April is here. And so is the glorious smell of fresh dill.
Here's a little story and a recipe.
My favorite dill soup was born from a happy kitchen mishap.
It was supposed to be a fancy dill sauce for boiled potatoes. But the sauce gods had other plans ... it turned out too saucy for potato-dipping.
I took a tentative spoonful.
Then another.
Then… well, let's just say half the "sauce" disappeared before I stopped counting.
When a "mistake" tastes this good, you know it's meant to be.
Fast forward to now, and this easy spring soup has become a regular on our table every dill season. Light and vibrant as a starter, or hearty with a hunk of crusty bread.
Dippers highly recommended.
Why You'll Love This Dill Soup
- Ready in about 20 minutes
- Creamy and packed with fresh dill flavor
- Delicious warm or chilled
- Perfect for using up a big bunch of dill during peak season
- Short ingredient list
- Even dill skeptics tend to enjoy it thanks to the mellow creaminess
Does It Really Taste Like Dill?
Short answer: yes. Very much so. So if you love fresh dill flavor, this soup is heaven. But the cream and hint of nutmeg mellow things out beautifully, which is why even dill skeptics tend to like this creamy dill soup.
The reason for the intense dill flavor is simple: we're using a whole large bunch of dill. And not just the feathery greens, but the stalks, too. That's where a lot of the flavor lives, so we're using the whole thing for maximum dill goodness.
Speaking of using every last bit: instead of plain water, I often use leftover vegetable cooking water as the soup base when I have some on hand. Potato or asparagus water work especially well here. Dill is such a flavor bomb that it still shines through beautifully. Vegetable broth works great, too, of course.
Key Ingredients
The ingredient list is short, but there are two ingredients worth talking about:
- Starch
The starch helps thicken the soup. I like using a mix of potato or corn starch together with tapioca starch for the best consistency.
Potato and corn starch are excellent thickeners, but on their own they can sometimes leave soups tasting slightly starchy or a little "sandy". Tapioca starch smooths things out and makes the soup feel more velvety and creamy.
That said, if you don't have tapioca starch on hand, feel free to use just potato or corn starch instead.
- Vegan Cream
Use your favorite vegan cooking cream here, it doesn't need to be whippable. The higher the fat content, the richer and creamier the soup will taste. I've made this with lighter vegan creams plenty of times, and it still turns out delicious.
Tips for the Best Dill Soup
This creamy dill soup is very straightforward to make. You basically cook water and starch together, similar to making pudding, then stir in the chopped dill, cream, and seasoning.
There are a few things worth mentioning, though:
- Chop the dill finely
You don't want mush, so skip the food processor here. Instead, chop the dill thoroughly with a knife, especially the stalks. You really want the pieces nice and small so they soften properly in the hot soup. - No need to cook the dill
Once the soup has thickened, simply stir in the dill and turn off the heat. The residual heat is enough to soften the delicate dill and small stalk pieces. If you continue cooking the dill, the flavor becomes more muted. - Blend only halfway
This step is optional, but I sometimes give the soup a few quick pulses with an immersion blender if the dill wasn't chopped finely enough.
Just don't overdo it. You still want visible strands of dill throughout the soup for texture and max dill flavor.
🍽 Recipe
Creamy Dill Soup (20 Minutes, Vegan)
Equipment
- whisk
Ingredients
- 1 large bunch of dill
- 1 liter of water or vegetable cooking water
- 2 tablespoons potato or corn starch
- 1 tablespoon tapioca starch* alternatively potato or corn starch
- 250 ml unsweetened vegan cream
- ½ teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
Instructions
- Wash the dill, cut off the ends, and finely chop the whole bunch, including the stems. Give the chopped dill another rough chop with your knife to make sure the stems are nice and fine.
- In a saucepan, mix cold water (or vegetable cooking water) with the potato (or corn) starch and the tapioca starch. Bring to a boil, stirring constantly with a whisk until the liquid begins to thicken.
- Remove from heat, then stir in the chopped dill, vegan cream, and nutmeg.
- Season to taste with salt and pepper.
Notes
Serving Suggestions
My go-to way of enjoying this fresh dill soup is with a hearty slice of sourdough bread or any crusty bread that's great for dipping. This makes for a light meal.
If you want to have the soup as a starter, I suggest to pair it with a light main dish. Since the soup is fresh, creamy, and herb-forward, it's best followed by one of the following simple spring meals:
- Vegan green & white asparagus risotto
- Pasta or potatoes with carrot tops pesto
- Lemony gnocchi with sage
- Zucchini tomato dish with polenta
- Potatoes with leeks in white sauce
More Creamy Soups
If you liked this cream of dill soup, you should give the following soup recipes a try:
- Red lentil soup with carrots
- Fairytale pumpkin soup
- Roasted zucchini soup
- Sweet potato & carrot soup
- Bell pepper soup with paprika
- Middle Eastern squash chickpea soup
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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