Rich And Creamy Cold Cucumber Soup
A rich and creamy chilled cucumber soup with delicate flavors of onion, dill, and garlic, perfect for hot days or elegant starters. Refreshing and smooth texture.
Ingredients
- 2 Tbsp. butter or margarine ⓘ
- 1 Tbsp. oil ⓘ
- 1 c. chopped Vidalia onions ⓘ
- 4 med. fresh cucumbers, peeled and sliced crosswise into 1/8 inch thick slices
- 3 Tbsp. flour ⓘ
- 1/8 tsp. dried dill weed ⓘ
- 1/8 tsp. paprika
- 1 (14 oz.) can chicken broth with roasted garlic ⓘ
- 1 c. heavy cream ⓘ
- Salt, to taste ⓘ
- White pepper, to taste ⓘ
Instructions
- Combine the butter and oil in a soup pot. Heat to melt the butter.
- Add the onions and sauté over medium heat until soft, not browned.
- Add the sliced cucumbers and cook over low heat until tender, about 12 to 15 minutes, stirring occasionally.
- In a small bowl, combine the flour, dill weed, and paprika; stir to mix.
- Sprinkle the flour mixture over the cucumbers, then add the chicken broth, stirring constantly.
- Cook over medium heat until the mixture begins to thicken slightly.
- Remove from heat and pour into the bowl of a food processor fitted with a steel blade.
- With the machine running, slowly add the heavy cream and process until pureed.
- Taste and add salt and white pepper as needed.
- Refrigerate before serving.
Tips & Substitutions
For a lighter version, substitute half of the heavy cream with Greek yogurt. You can also use vegetable broth instead of chicken broth for a vegetarian option. If fresh cucumbers are not available, English cucumbers are a great substitute. To enhance the flavor, consider adding a squeeze of lemon juice just before serving.
Serving Suggestions
Serve this rich and creamy cold cucumber soup chilled, garnished with fresh dill or a dollop of sour cream. It pairs beautifully with Cream Cheese-Stuffed Chicken for a complete meal. Consider serving it alongside a light salad or crusty bread for a delightful summer lunch.
Storage & Reheating
Store any leftover cucumber soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent separation. Avoid microwaving, as it may affect the creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rich And Creamy Cold Cucumber Soup contains roughly 327 calories, with 8g protein, 28g carbohydrates, and 26g fat. It is an excellent source of vitamin A (128% of the Daily Value), dietary fiber (57% of the Daily Value), and iron (54% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1253mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. Just be sure to refrigerate it after blending. The flavors will meld beautifully overnight. Stir well before serving and adjust seasoning if needed.
Is this soup suitable for freezing?
While you can freeze the soup, the texture may change upon thawing due to the cream. If you plan to freeze it, consider omitting the cream and adding it after reheating for better results.
What can I serve with this soup?
This cucumber soup pairs well with light summer dishes. Consider serving it with a side of grilled shrimp or a fresh garden salad. It also complements Chicken Broccoli(Gloria Earnshaw) for a heartier meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).