Dill and Lemon Vegetable Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A clear, refreshing soup simmered with seasonal vegetables and brightened by fresh dill and lemon, ideal for warm days or as a light starter. This french-inspired soups ready in about 45 minutes pairs carrots, celery, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 20 min Cook: 25 min Serves 4 French cuisine 100 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Dice 2 medium carrots, 2 stalks celery, and 1 medium onion into 1/4-inch pieces. Place them in a large pot with 4 cups vegetable broth, bring to a gentle simmer, and cook for 15 minutes until vegetables are tender.
  2. Step 2: Stir in 2 tbsp fresh dill and the zest and juice of 1 lemon. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer uncovered for 5 more minutes to meld flavors.
  3. Step 3: Remove from heat and let sit for 10 minutes before serving to allow flavors to deepen.

Frequently asked questions

How long does Dill and Lemon Vegetable Soup take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Dill and Lemon Vegetable Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.

Can I substitute ingredients in Dill and Lemon Vegetable Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dill and Lemon Vegetable Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Dill and Lemon Vegetable Soup?

French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes