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Cucumber Zucchini Soup
If you have more cucumbers and zucchini than you know what to do with, this Cucumber Zucchini Soup is an easy way to use them up. It combines fresh cucumber and zucchini with onion, garlic, broth, dill, and sour cream for a creamy soup that is full of flavor without being heavy.
One of the things I like about this soup is that it can be served hot or chilled. It’s comforting when served warm, but a cold bowl makes a refreshing summer lunch when cucumbers and zucchini are plentiful.
This soup is also naturally low in carbohydrates, making it a good option if you’re looking for a lighter low-carb or keto-friendly meal.
Why You’ll Love This Cucumber Zucchini Soup
- It’s an easy way to use fresh garden cucumbers and zucchini.
- The ingredients are simple and inexpensive.
- It can be served hot or cold.
- The soup is creamy without needing heavy cream.
- It’s naturally low-carb.
- You can use either vegetable or chicken broth depending on your preference.
- Most of the cooking time is hands-off while the vegetables simmer.
Ingredients
- Butter – Butter adds richness and helps sauté the onion and garlic.
- Onion – Adds flavor and a little sweetness to the soup.
- Garlic – A small amount of minced garlic adds extra flavor.
- Cucumber – You can use garden cucumbers or regular cucumbers. There’s no need to peel them unless the skin is particularly tough.
- Zucchini – Fresh zucchini works especially well in this soup because it becomes soft and blends easily.
- Vegetable or chicken broth – Either works well. Vegetable broth keeps the soup vegetarian, while chicken broth adds a slightly richer flavor.
- Dill – Dill pairs especially well with cucumber.
- Cayenne pepper – Just a dash adds a little warmth without making the soup spicy.
- Sour cream – This gives the soup its creamy texture and adds a slight tang.
- Salt and pepper – Add these to taste at the end.
How to Make Cucumber Zucchini Soup
1. Sauté the onion and garlic
Melt the butter in a large saucepan over medium-high heat. Add the chopped onion and minced garlic and cook for about 3 to 5 minutes, stirring occasionally, until the onion is tender.
2. Add the cucumber and zucchini
Add the chopped cucumber and zucchini to the saucepan. Cook and stir for another 2 to 3 minutes.
3. Add the broth
Pour the vegetable or chicken broth over the vegetables. Bring the mixture to a boil, then reduce the heat to medium-low.
Let the soup simmer for about 20 minutes, or until the cucumber and zucchini are very soft.
4. Blend the soup
Remove the saucepan from the heat and let the soup cool for a few minutes.
Transfer the soup to a blender in small batches, filling the blender no more than halfway. Cover the blender and hold the lid securely in place with a towel.
Blend until the soup is smooth.
Important: Hot liquids can create pressure inside a blender. Don’t fill the blender more than halfway, and use caution when blending hot soup.
5. Add the seasonings and sour cream
Pour the blended soup into a bowl. Whisk in the dill, cayenne pepper, and sour cream.
Taste and add salt and pepper as needed.
6. Serve
The soup can be served immediately while warm, or refrigerated and served chilled.
Can You Eat Cucumber Zucchini Soup Cold?
Yes! This soup is delicious served either hot or cold.
For a refreshing summer soup, allow it to cool completely and refrigerate it until chilled. The cucumber and dill flavors are especially nice when the soup is served cold.
If you prefer a warm soup, simply serve it after blending and adding the sour cream.
Tips for Making Cucumber Zucchini Soup
Use fresh vegetables when possible. This is a great recipe for using up garden zucchini and cucumbers during the summer.
Don’t skip the blending step. Pureeing the cooked vegetables gives this soup its smooth, creamy texture.
Blend in small batches. Hot soup expands when blended, so don’t fill your blender more than halfway.
Adjust the seasoning to your taste. Cucumbers and zucchini have a mild flavor, so you may find that the soup needs a little extra salt, pepper, dill, or cayenne.
Let chilled soup cool completely. If you’re planning to serve the soup cold, refrigerate it for several hours before serving so the flavors have time to come together.
Cucumber Zucchini Soup Variations
There are several easy ways to change this recipe depending on what you have on hand.
Add More Dill
If you love the combination of cucumber and dill, you can increase the amount of dill for a stronger herb flavor.
Make It Spicier
Add a little more cayenne pepper if you prefer some heat. Start with a small amount and increase it gradually.
Use Chicken Broth
Chicken broth gives the soup a little more savory flavor. Use vegetable broth if you’d like to keep the soup vegetarian.
Add Fresh Herbs
Fresh dill, parsley, or chives can be added before serving for extra flavor.
What to Serve With Cucumber Zucchini Soup
This soup makes a light lunch on its own, but it can also be served alongside a sandwich, salad, or other main dish.
For a low-carb meal, try serving it with a simple green salad, grilled chicken, or another protein.
How to Store Cucumber Zucchini Soup
Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator and use it within a few days.
Because this soup contains sour cream, stir it well before serving if it has been refrigerated.
If you are reheating it, warm it gently on the stovetop over medium-low heat, stirring occasionally. Avoid bringing it to a vigorous boil.
Can You Freeze Cucumber Zucchini Soup?
You can freeze the blended cucumber and zucchini soup, although the texture may change slightly after freezing because of the sour cream.
For the best texture, you may want to freeze the soup before adding the sour cream. Thaw the soup in the refrigerator, warm it gently, and then stir in the sour cream before serving.
Frequently Asked Questions
Do I have to peel the cucumbers?
No. If you’re using tender garden cucumbers or regular cucumbers with thin skin, you can leave the peel on. If the cucumbers have thick or tough skin, peeling them can give the finished soup a smoother texture.
Can I use yellow summer squash instead of zucchini?
Yes. Yellow summer squash can be substituted for the zucchini in the same amount.
Can I use vegetable broth instead of chicken broth?
Absolutely. Vegetable broth works well and is a good choice if you want to keep the soup vegetarian.
Is Cucumber Zucchini Soup low-carb?
Yes. The recipe uses low-carbohydrate vegetables and does not contain flour, potatoes, rice, or other high-carbohydrate thickeners. The exact carbohydrate content will depend on the specific ingredients and serving size.
Can I serve this soup cold?
Yes. Cucumber Zucchini Soup can be served either warm or chilled. Refrigerate it until thoroughly chilled before serving cold.
Can I make this soup ahead of time?
Yes. This soup works well as a make-ahead recipe. Prepare it, refrigerate it, and gently reheat it when you’re ready to serve. It can also be served cold.
Cucumber Zucchini Soup
This creamy Cucumber Zucchini Soup is an easy way to use fresh summer vegetables. With cucumber, zucchini, onion, garlic, dill, and sour cream, it makes a flavorful soup you can serve warm or chilled.
It’s especially handy in summer, when the garden produces more zucchini and cucumbers than you can eat!
Cucumber Zucchini Soup
Ingredients
- 2 Tbsp butter
- ½ cup chopped onion
- 1 tsp minced garlic
- 3 cups chopped cucumber
- 1½ cups chopped zucchini
- 3 cups vegetable or chicken broth
- ½ tsp dill
- dash cayenne pepper
- ½ cup sour cream
- salt and pepper to taste
Instructions
- Melt butter in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter until tender, 3 to 5 minutes. Add chopped cucumber and zucchini; cook and stir for 2 to 3 minutes. Pour broth over the mixture; bring to a boil, and reduce heat to medium-low. Let the soup simmer for 20 minutes, or until the vegetables are soft. Remove from heat and cool for a few minutes.
- Pour soup into a blender no more than half full. Cover and hold the lid in place with a towel. Puree in small batches until smooth.
- Pour the puree into a bowl, and whisk in the dill, cayenne, and sour cream. Taste the soup, and add salt and pepper as needed.
Nutrition
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