Sour Cream Cucumber Soup
A refreshing chilled cucumber soup with a creamy sour cream base, subtle dill flavor, and bright lemon notes, perfect for summer gatherings or light lunches.
Ingredients
Instructions
- Pare and slice 2 cucumbers (about 3 cups).
- Cook with chopped onions in butter until soft.
- Stir in flour; gradually add chicken broth while stirring.
- Cover and simmer until cucumbers are tender, about 10 minutes.
- Cool slightly and add seasoned salt.
- Whirl the mixture until smooth in a blender or processor.
- Chill the soup well.
- Pare the remaining cucumber and scoop out the seeds.
- Grate the remaining cucumber medium coarse.
- Add the grated cucumber to the chilled soup base.
- Stir in sour cream, lemon juice, and dried dill until well blended.
Tips & Substitutions
For a creamier texture, blend the soup longer until velvety smooth. If you prefer a lighter version, substitute Greek yogurt for sour cream. Fresh dill can be used instead of dried for a brighter flavor. Consider adding a touch of garlic for an extra depth of flavor. The soup can be made a day ahead for improved taste, as it allows the flavors to meld.
Serving Suggestions
Serve this refreshing soup as an appetizer or light meal, perhaps alongside a hearty sandwich or a fresh garden salad. It pairs beautifully with Chicken Tidbits for a complete meal. Garnish with extra dill or cucumber slices for an appealing presentation. This dish is perfect for summer gatherings or picnics.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring frequently. Avoid boiling, as it may cause the sour cream to curdle. This soup is best served chilled, so consider enjoying it cold straight from the fridge as well.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cucumber Soup contains roughly 152 calories, with 7g protein, 24g carbohydrates, and 4g fat. It is an excellent source of vitamin C (85% of the Daily Value), vitamin A (45% of the Daily Value), and iron (35% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 679mg per serving (30% 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 use different types of broth for this recipe?
Yes, you can use vegetable broth or a low-sodium option if you prefer. Just keep in mind that it may alter the flavor slightly, making it less rich. Chicken broth enhances the overall taste, but experimenting with different broth types can lead to interesting variations.
How can I make this soup vegan?
To make this soup vegan, replace the chicken broth with vegetable broth, use a plant-based butter alternative, and substitute the sour cream with a vegan sour cream or cashew cream. Adjust the seasonings as needed to enhance the flavors while keeping it plant-based.
Can I freeze this soup for later?
It is not recommended to freeze this soup due to the dairy components, which may separate upon thawing. If you do freeze it, consider omitting the sour cream and adding it after thawing and reheating. This will help maintain the soup's creamy texture.
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).