This Creamy Cucumber Soup will make you think about cucumbers in a whole new light. Throw away all thoughts of crisp, watery and cold. Think smooth, warm, creamy, and even slightly sweet. If you just don’t want to eat raw vegetables when it’s cold outside, toss them in a pot and cook up a scrumptious bowl of creamy, warm yum.
Read the Creamy Cucumber Soup story to find out why I blame my mother for the entire cucumber soup idea, what happened as I was wandering around the grocery store, and why you might just want to eat warm cucumber in the middle of winter.
I think you’ll be really surprised by how fantastical a cucumber can taste. Instead of boycotting the lovely cucumber until summer rolls back around, invite her in for the winter. Then again, 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.
To top it all off, the oil, avocados, coconut milk, and cream in this Creamy Cucumber Soup make it almost a fat bomb! Turn it into a full meal by adding some cooked chicken pieces, ham, or cooked sliced sausage.
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
- In a large stock pot, sauté the onions in the oil until transparent.
- Add the chopped cucumbers, coconut milk and salt, and cover and cook for 10 minutes over medium heat until cucumber is tender.
- In batches, carefully transfer the cucumber and milk to a blender and blend on high until very smooth.
- To the last batch, add the chives, avocado flesh, cream and white wine.
- Blend until completely incorporated and very smooth.
- Pour all batches of soup back into the stock pot and stir well.
- Gently re-warm if necessary.
- 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.
- Check out the Ingredients Guide for information on ingredients.
- Read the story behind this recipe
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More soup recipes
- Come laugh and learn with us over at The Ketovangelist Kitchen Podcast
- Come hang out in The Ketovangelist Kitchen Facebook Group
- For more fantastic soup recipes grab a copy of our Eat Smarter! Soups Cookbook (available in both print and e-cookbook versions)
- For lots more great recipes check out our scrumptious cookbooks!