Simple Cucumber Soup


This cucumber soup recipe is a simplified version of my mum's cucumber soup. It's so simple, yet it's one of the best soups I had so far. There's no need for salt, pepper, or seasonings, just a good-quality vegetable broth. I like to have it with a slice of toasted bread and some cheese.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins


  • 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 zucchini, thinly sliced

  • 3 cups vegetable broth


  1. Heat butter and oil in a large saucepan over medium-high heat until butter melts. Add onion and garlic; sauté until translucent, 3 to 5 minutes. Add cucumbers and zucchini; cook and stir until softened, 2 to 3 minutes.

  2. Add broth and bring to a boil. Reduce the heat to medium-low and simmer until vegetables are tender, 20 to 25 minutes. Purée soup with an immersion blender until smooth.

Nutrition Facts (per serving)

151 Calories
9g Fat
15g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 151
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 16%
Cholesterol 10mg 3%
Sodium 500mg 22%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 3g
Vitamin C 21mg 104%
Calcium 68mg 5%
Iron 1mg 6%
Potassium 524mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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