Creamy Cucumber Soup

Hello, friends.  I’d like to discuss Creamy Cucumber Soup.

I was thinking about you earlier.  I think about you all the time these days.  Today I was thinking about you in connection with cucumbers, and I suspect that when you think about cucumbers, creamy is not often the first adjective that pops into your head.  Cucumbers likely don’t conjure up images of soup either.  I do try and keep things interesting for you. I made you more soup – Cucumber Soup.  Cucumber soup that is decidedly creamy.  I think you’ll like it.  I really hope you do.  I think it might even make you see cucumbers in a whole new light.

I blame this entire cucumber soup idea on my mother.  I have slurped down hundreds of gallons of cucumber soup in my life – all of it while sitting at my parents dining room table in England, and all of it made with cucumbers grown in my father’s greenhouse.  My father was the Cucumber King, back in the day, and my mother couldn’t keep up with the supply, despite my eating the things as if they were dark green, ridiculously juicy, elongated apples.  Her solution to the vast over-population of cucumbers threatening to bury her alive in our kitchen, was soup.  Soup, soup, soup.  At any given point in time there were an untold number of Tupperware containers stacked in the freezer housing nothing more than cucumber soup.  She used the same recipe every time.  Unwavering was she in her use of the cucumber.  It’s a darn good thing we all liked her cucumber soup as is.

By all rights I should be able to recite the recipe in my sleep, when in reality, I have no idea how she made it.  I just know she made an awful lot of it.

So this…this is not my mother’s cucumber soup.  This is an altogether more complex, more creamy, more Carrie cucumber soup.

Creamy Cucumber Soup

I tossed in a few things in the Creamy Cucumber Soup that you maybe aren’t expecting. I wasn’t really expecting them, either.  They just came to me – one as I was wandering around the grocery store and the others I just made up when I got back to the Life in the Sane Lane kitchen.   It’s amazing how much inspiration I get in grocery stores these days.  Give me 10 minutes wandering a produce department and my mind goes nuts.

Creamy Cucumber Soup

I think you’ll be really surprised by how fantastical a cucumber can taste.  Throw away all thoughts of crisp, watery and cold.  Think smooth, warm, creamy and even slightly sweet.  Instead of boycotting the lovely cucumber until summer rolls back around, invite her in for the winter.  Although, if you’re somewhere warm right now, make this, then chill it and enjoy it cold.  Either way, hot or cold, you can now get some cucumbery goodness inside you without having to eat a salad.

 

Creamy Cucumber Soup

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  15 mins    |   Total time:  25 mins   |   Serves: 4 – 6

What You Need

  • 2 TBSP coconut oil or avocado oil
  • 5 oz. / 140g onion, chopped
  • 2 ½ lb / 1120g English cucumbers, chopped
  • 1 ½ cups / 12 fl oz. unsweetened thin coconut milk (in a carton)
  • 3 tsp sea salt
  • ½ cup chopped fresh chives
  • 2 small avocados, skin and pits removed
  • 2 TBSP heavy cream (double cream)
  • 1 TBSP white wine
  • Chopped green onions (scallions) for garnish

What You Do

  1. In a large stock pot, sauté the onions in the oil until transparent.
  2. Add the chopped cucumbers, coconut milk and salt, and cover and cook for 10 minutes over medium heat until cucumber is tender.
  3. In batches, carefully transfer the cucumber and milk to a blender and blend on high until very smooth.
  4. To the last batch, add the chives, avocado flesh, cream and white wine.
  5. Blend until completely incorporated and very smooth.
  6. Pour all batches of soup back into the stock pot and stir well.
  7. Gently re-warm if necessary.
  8. Serve and garnish with fresh chopped green onions (scallions) and cream.

 

Top Recipe Tips

  • Save time (and tears!) by buying onions pre-chopped.
  • English cucumbers are seedless and the skin is not bitter so you don’t have to peel them, nor remove the seeds. Yay!
  • Swap thin coconut milk with almond milk.
  • For dairy-free use thick coconut milk instead of cream.
  • Save $$ by use cooking wine or a cheap drinking wine, not your best bottle from the cellar.

 

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Creamy Cucumber Soup

 

 

 

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  • allisol - Carrie, you’re killing me! I’m going to spend all my free time in the kitchen! I am backed up on my recipes b/c I want to make ALL of these. And I need to re-make the quiche cups because I ate them all (btw they are AMAZING with a slice of avocado for breakfast).

    In addition to my request for a vegetable beef soup, I wonder if you can whip up some SANE chili? Light on the beans, heavy on the protein, heavy on the veggies? I think your cheesy biscuits would go so nicely with a big hearty bowl of chili… :)

    Can’t wait to try the cucumber soup. I love how your recipes are easy but so yummy. Keep on keepin’ on!!!

    PS: Will you include any info on whether the item can be frozen or not? I’m the only soup eater in the fam so I will normally freeze extras but am not familiar enough with cooking to know if that won’t work with some items.ReplyCancel

    • carrie - No, no, no!! I am keeping you alive longer!! ;-)

      I just ate two quiche cups for breakfast. THey are fast becoming my go-to food for just about any not-enough-time moment. Chili…hmmmm. I’ll add it to the list. You’re all kiliing me! (I love it)

      You can freeze all the soups. YOu may want to whizz them through the blender for a minute once they are defrosted though, and before you reheat. I will start to add freezing info to the recipes.ReplyCancel

  • Ladyp1234 - Just tried this but put too much salt in :-(. Despite salt, was really creamy and surprisingly filling, so will try again with less salt.
    What SANE food category does coconut milk count as?ReplyCancel

  • Damaris - Wowee Carrie, I love this! Delicious even without chives or scallions which I didn’t have in the house…. I also left out the cream and salt, and instead garnished with a swirl of cottage cheese. Yum!ReplyCancel

    • carrie - Awesome, Damaris! I do love this soup. The cream adds body and texture and flavor but as you found out, it’s yummy without too :-)ReplyCancel

  • carrie - LadyP, coconut milk would come in the nut category – so a healthy fat. Let us know how the next batch turns out!ReplyCancel

  • KrazyK - Carrie just a question, is the white wine necessary. I try to avoid even cooking with alcohol if i can help it. Will it hurt the finished flavor if i omit it?ReplyCancel

    • carrie - Hi KrazyK – it won’t hurt it, it will just be different. The wine gives the flavor a little “lift”, but it is certainly not necessary. Hope that helps!ReplyCancel

  • Terez - Carrie, do you think this will still taste “right” if I omit the onion? My digestive system cannot handle onions.ReplyCancel

  • Lori - Wow! This soup is soooooooooo yummy! I know I’ll be making this often!ReplyCancel

  • Carole Huxman - My Vitamix has the setting for soups, and you blend until steam is coming out of lid. Can I omit the “saucepan” step and just do it all in my Vitamix?ReplyCancel

  • Creamy Cucumber Soup - Ketovangelist Kitchen - […] the Creamy Cucumber Soup story to find out why I blame my mother for the entire cucumber soup idea, what happened as I was […]ReplyCancel

  • Robin - Declicious! But waaaaaay too much salt. I’d advise 1 tsp and not 3 tsp.ReplyCancel

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