Cucumber Zucchini Soup

This post may contain affiliate links, please see my disclosure policy to learn more.

A simple refreshing soup that can be served hot or cold. Low-carb and keto friendly. Super easy to make, just sauté the vegetables, simmer and throw in a blender.

The hardest part is the blending, when you put hot food in a blender the steam and pressure can cause the hot liquid to explode out of the blender. Fill the blender no more than halfway with hot soup. Remove the blender lids center insert (plug). Cover the lid with a towel. Doing this allows the steam to escape from the blender. You might get some soup stains on your towel but it’s better than getting burned and having a huge mess to clean up.

Cucumber Zucchini Soup

Course: Main Course, Soup
Servings: 4
Calories: 144kcal

Ingredients

  • 2 Tbsp butter
  • ½ cup chopped onion
  • 1 tsp minced garlic
  • 3 cups chopped cucumber
  • 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 2 to 3 minutes. Pour broth over the mixture; bring to a boil, reduce heat to medium-low. Let the soup simmer for 20 minutes, or until the vegetables are soft. Remove from heat and cool a few minutes.
  • Pour soup into a blender no more than half full. Cover and hold 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, add salt and pepper as needed.

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 725mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 524IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 1mg


Send Me Recipes!

Back To Top