Hot Cucumber Soup
Warm up with the unexpected comfort of Hot Cucumber Soup—a velvety blend that transforms crisp cucumbers into a cozy, flavor-packed dish perfect for any season. This unique recipe highlights tender cucumbers simmered with aromatic garlic, onions, and fresh dill, then pureed into a creamy base enriched with a touch of heavy cream. With just 15 minutes of prep and a total cook time under 40 minutes, it’s a quick yet sophisticated choice for lunch or dinner. Serve it piping hot with an optional drizzle of olive oil for a hint of richness. This easy-to-make soup is a delightful way to elevate simple ingredients into a nutritious, herb-infused meal bursting with fresh flavors. Perfect for fans of light, wholesome recipes, this dish is proof that cucumbers shine far beyond the salad bowl!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 medium cucumbers
- 2 tablespoons unsalted butter
- 1 small, finely chopped yellow onion
- 2 cloves, minced garlic
- 4 cups chicken or vegetable broth
- 0.5 cup heavy cream
- 2 tablespoons, chopped fresh dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon (optional, for drizzling) olive oil
Instructions
Peel the cucumbers, slice them in half lengthwise, and scoop out the seeds with a spoon. Cut the cucumbers into thin slices and set aside.
Melt the butter in a large saucepan over medium heat. Add the chopped onion and garlic, and sauté for 3-5 minutes, or until fragrant and softened.
Add the sliced cucumbers to the saucepan and cook for another 5 minutes, stirring occasionally, until the cucumbers begin to soften.
Pour in the chicken or vegetable broth, and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 10 minutes.
Remove the saucepan from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a countertop blender and puree in batches before returning it to the pot.
Stir in the heavy cream, fresh dill, salt, and black pepper. Heat the soup on low for 2-3 minutes, or until warmed through, but do not allow it to boil.
Taste and adjust seasoning if needed. Serve hot, garnished with a drizzle of olive oil and extra dill if desired.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.8 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
