Simple Cucumber Soup is the very definition of a summer staple—cool, vibrant, and unbelievably refreshing. This is the soup I reach for when I want something light and easy, but still creamy and packed with garden-fresh flavor. Whether you need a starter for a dinner party or just a way to use up extra cucumbers from the market, this bright-green beauty always hits the spot with its gentle savoriness and silky texture.
Ingredients You’ll Need
Every ingredient in this Simple Cucumber Soup plays a star role, contributing subtle nuances to the final bowl. These are fresh pantry basics that miraculously transform into something smooth and satisfying, with each component bringing either flavor, richness, or a hint of color.
- Butter: Adds luscious creaminess and a hint of richness that ties the fresh veggies together.
- Olive oil: Balances the butter and adds subtle fruitiness, helping everything sauté without burning.
- Yellow onion: Lends a gentle sweetness and depth, building the flavorful base for your soup.
- Garlic: Infuses the dish with aromatic punch and savoriness—just one clove makes a big difference!
- English cucumbers: The stars of the show, they bring cooling freshness and a pale green hue.
- Zucchini: Blends seamlessly with cucumber, adding body and a soft, creamy texture.
- Vegetable broth: Marries everything together and keeps the flavor light yet satisfying.
How to Make Simple Cucumber Soup
Step 1: Gather and Prepare Your Ingredients
Before you get started, make sure you’ve got all your veggies washed, peeled, and sliced. There’s something meditative, almost zen, about prepping fresh cucumbers and zucchini—those crisp slices promise a silky, delicate soup on the other side.
Step 2: Sauté Onion and Garlic
Melt the butter with olive oil in a large saucepan over medium-high heat. Toss in the chopped onion and minced garlic. Let them do their thing for 3 to 5 minutes until they turn translucent and you can smell their gently sweet aroma wafting through your kitchen.
Step 3: Add Cucumbers and Zucchini
Now, pile in your sliced cucumbers and zucchini. Give them a good stir and sauté for 2 to 3 minutes, just enough to start softening them up—don’t worry, they’ll finish cooking while simmering in the broth.
Step 4: Simmer with Broth
Pour in the vegetable broth, crank up the heat, and bring everything to a lively boil. Once boiling, drop it down to medium-low and let it all simmer gently for 20 to 25 minutes. You’re looking for the veggies to become tender and perfectly spoonable.
Step 5: Purée Your Simple Cucumber Soup
Time to blend it all together! Use an immersion blender right in the pot until the soup is deliciously smooth. Alternatively, carefully transfer it to a blender in batches if you want it extra silky. Taste for seasoning, then pour into bowls and get ready to enjoy.
How to Serve Simple Cucumber Soup
Garnishes
A sprinkle of fresh herbs like dill, mint, or chives can lift Simple Cucumber Soup to new heights. You might even drop in a swirl of sour cream or Greek yogurt for creaminess, or dust the top with crunchy toasted seeds or a little lemon zest for brightness.
Side Dishes
I absolutely adore serving Simple Cucumber Soup with crusty bread or a slice of tangy cheese toast for dunking. It also pairs handsomely with a crisp summer salad, a protein-rich chickpea fritter, or even a platter of smoked salmon for an elegant lunch.
Creative Ways to Present
Pour the chilled soup into shot glasses for a fun appetizer, or serve it in vintage teacups at a picnic for a charming touch. A drizzle of herb oil or a scattering of edible flowers makes Simple Cucumber Soup extra memorable and fit for the fanciest crowd.
Make Ahead and Storage
Storing Leftovers
Pour any extra Simple Cucumber Soup into an airtight container and refrigerate it—this soup keeps beautifully for up to 3 days. The flavors meld and mellow, and it’s delicious served cold on a hot day or gently reheated.
Freezing
While Simple Cucumber Soup can be frozen, the texture may thin out a little upon thawing. If you do freeze it, let it cool completely before pouring into freezer-safe containers and leave a bit of room for expansion. Thaw in the fridge overnight before reheating.
Reheating
Warm the soup gently on the stovetop over medium-low heat, stirring occasionally to maintain its smooth, creamy quality. If it thickens too much, just whisk in a splash of broth or water until it returns to your preferred consistency.
FAQs
Can I serve Simple Cucumber Soup cold?
Absolutely! Its refreshing flavors shine when chilled, making it a perfect starter or light lunch on a sweltering day. Just cool it thoroughly after blending, then stash in the fridge before serving.
Can I use regular cucumbers instead of English cucumbers?
You can, but English cucumbers have fewer seeds and a milder flavor. If you opt for regular cucumbers, peel and scoop out the seeds to prevent any bitterness and maintain that wonderfully smooth texture.
Can I add fresh herbs directly to the soup?
Totally! Blend in soft herbs like dill, basil, or parsley for extra color and flavor, or simply chop and sprinkle them on top as a garnish just before serving.
How can I make it richer or creamier?
For a little extra indulgence, blend in a splash of cream or a spoonful of Greek yogurt with the cooked vegetables before puréeing. The soup will become velvety and even more satisfying.
Is Simple Cucumber Soup vegan?
As written, this recipe uses butter, but you can swap in more olive oil to make it fully plant-based. Stick with vegetarian broth and you’ll have a lovely vegan version ready to go!
Final Thoughts
You won’t believe how such basic ingredients can result in something as elegant and uplifting as Simple Cucumber Soup. It’s the soup I make again and again when I crave freshness with a hint of comfort—give it a whirl, and I bet it’ll become a staple in your kitchen too!
Print
Black Bean Chili Recipe
- Total Time: 50 mins
- Yield: 3 servings
- Diet: Vegetarian
Description
A refreshing and light cucumber soup that is perfect for a warm summer day. This simple recipe combines the freshness of English cucumbers and zucchinis with the savory flavors of onions and garlic, all simmered together in a flavorful vegetable broth.
Ingredients
For the Soup:
- 1 tablespoon butter, or more to taste
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 large clove garlic, minced
- 2 large English cucumbers, peeled and thinly sliced
- 2 small zucchinis, thinly sliced
- 3 cups vegetable broth
Instructions
- Gather all ingredients. Ensure all components are ready for cooking.
- Heat butter and oil. In a large saucepan, melt the butter with olive oil over medium-high heat.
- Sauté onion and garlic. Add the chopped onion and minced garlic, sauté until translucent for 3 to 5 minutes.
- Cook cucumbers and zucchini. Add the cucumbers and zucchinis, cook and stir until softened, about 2 to 3 minutes.
- Add broth and simmer. Pour in the vegetable broth, bring to a boil, then reduce heat to medium-low, and simmer until vegetables are tender, approximately 20 to 25 minutes.
- Purée the soup. Use an immersion blender to purée the soup until smooth.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 8g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
