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Hot Creamy Cucumber Soup


To make this soup vegan style, just substitute margarine for butter and coconut milk for sour cream.

Serves 4-5.


  • 4 medium American slicing cucumbers
  • 2 Tbsp butter
  • 1 medium onion, coarsely chopped
  • 1/4 c all purpose flour
  • 3 c water
  • 1 Tbsp chicken style vegetarian broth mix
  • 1/2 tsp mint
  • 1/4 tsp black pepper
  • 1 c sour cream
  • salt if needed


  1. Peel the cucumbers and cut them in 1/2 inch slices. Set aside.
  2. In a large heavy pot over medium low heat, melt the butter.
  3. Add onions and saute about 5 minutes, or until transparent.
  4. Add flour and stir one minute.
  5. Pour in the water. Stir in the broth mix, mint and black pepper.
  6. Over medium heat, stir frequently until thickened and boiling. (Be sure to scrape the bottom while stirring.)
  7. Stir in the cucumbers; bring back to boil. Cook 10 minutes, stirring often.
  8. Puree the soup in a stand blender or with an immersion blender. Stir in the sour cream.
  9. Check for seasoning level, adding more salt, mint and/or pepper as needed. Serve hot.

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