Mediterranean Creamy Cucumber and Herb Soup
Light, Refreshing, and Comforting
There’s something special about a soup that feels warm and cozy while still tasting bright and refreshing. This Mediterranean-style creamy cucumber and herb soup does exactly that. It blends mild vegetables with cool cucumber, a touch of cream, and plenty of fresh dill. The result is a balanced bowl that works for any season. You can serve it warm for comfort or chill it for a cooling starter. The recipe is flexible, easy to adjust, and great for weeknight cooking.
Total Time: About 40 minutes
Servings: 4
Ingredients
Protein/Base:
4 cups chicken broth, vegetable stock, or water
Vegetables:
2 medium potatoes, peeled and diced
2 medium carrots, diced or grated
1 medium onion, diced or grated
1 rib celery, diced (optional)
2 large cucumbers (fresh or pickled/fermented), peeled, seeded, and diced or shredded
Dairy/Creaminess:
½ to 1 cup sour cream, heavy cream, or milk
Fats:
2 tablespoons butter or olive oil
Herbs and Seasonings:
2 to 3 tablespoons fresh dill, finely chopped
Salt and black pepper
Optional: 1 bay leaf, a pinch of allspice, or other favorite herbs
Instructions
Prep your vegetables
Peel and dice the potatoes. Dice or grate the carrots and onion. If you’re using celery, chop that as well. Peel the cucumbers and remove the seeds. Dice or shred them and set aside.
Warm the pot
Heat butter or olive oil in a medium pot over medium heat. Give it a minute to melt or warm gently.
Cook the aromatics
Add the onion and cook until soft. You want it lightly golden, not browned. This builds flavor.
Add the carrots and celery
Stir and cook for 3 to 4 minutes. They should soften slightly before adding the broth.
Add potatoes and broth
Add the diced potatoes. Pour in the broth or water. If you’re using a bay leaf or allspice, add it now.
Simmer until tender
Bring the pot to a gentle simmer. Let it cook for about 15 minutes or until the potatoes are fully soft.
Add cucumbers
Add the diced or shredded cucumbers. Fresh cucumbers soften quickly, so let them cook for about 5 minutes.
Blend (optional)
For a smoother soup, blend half or all of the pot with an immersion blender. For a rustic texture, skip this step.
Add the creaminess
Reduce the heat to low. Stir in sour cream, heavy cream, or milk. Mix slowly so it blends without curdling.
Finish with dill
Add the fresh dill, taste, and adjust the salt and pepper. Remove the bay leaf if used. Serve warm or chilled.
Tips
Use starchy potatoes for better body and creaminess.
Sauté the onion slowly to keep its sweetness intact.
Fresh cucumbers give a clean taste, while pickled ones add tang.
If using sour cream, temper it by mixing with a little warm broth before adding to the pot.
Don’t boil after adding dairy; it can separate.
Blend only half the soup if you want silkiness with texture.
Add dill at the end so its aroma stays fresh.
Taste before seasoning. The broth and sour cream might already contain salt.
Chill the soup overnight for a bright, cool version.
Finish with a squeeze of lemon if you prefer extra freshness.
Variations
Chilled Summer Version: Add a little yogurt and blend completely for a smooth, cooling soup.
Hearty Version: Add shredded chicken or chickpeas.
Low-fat Option: Use milk instead of cream, and blend the potatoes for natural richness.
Herb Lover’s Version: Add parsley, mint, or chives along with dill.
Spicy Mediterranean Twist: Add a pinch of red pepper flakes.
Pickled Cucumber Version: Use fermented cucumbers for a tangy depth.
Lemon Dill Version: Add more lemon zest and extra dill.
Garlicky Version: Add one minced garlic clove when sautéing the onion.
Creamy Feta Version: Stir in a few tablespoons of crumbled feta at the end.
Vegetarian/Vegan: Use vegetable broth and a dairy-free cream.
Q&A
Can I make it ahead?
Yes. The flavor improves after a few hours in the fridge.
Can it be frozen?
It freezes well only if you skip the dairy until reheating.
Can I use Greek yogurt?
Yes, but add it off the heat and whisk it in slowly.
What if I don’t have dill?
Parsley or mint works, though the flavor will be different.
Can I use zucchini instead of cucumber?
Yes. It blends well and has mild flavor.
How do I fix soup that’s too thick?
Add a little warm broth or water until it thins out.
How do I fix soup that’s too thin?
Blend more of the potatoes or simmer a little longer.
What broth works best?
Chicken broth adds comfort, while vegetable stock keeps it lighter.
Can I serve it cold?
Yes. It becomes bright and refreshing after chilling.
How long does it keep?
About 3 days in the fridge.
Nutrition
(per serving, approximate)
Calories: 220–280
Protein: 5–7 g
Carbs: 22–28 g
Fat: 12–18 g
Fiber: 3–4 g
Sodium: varies by broth
Sugar: 4–6 g
Conclusion
This creamy cucumber and herb soup brings together simple ingredients in a way that feels refreshing and comforting at the same time. It’s flexible, easy to adjust to your taste, and works for warm or cool weather. You can keep it light or make it richer depending on your choice of cream. The dill brings a classic Mediterranean flavor, and the cucumbers add a clean freshness. It’s a great recipe to keep on rotation when you want something soothing but not heavy. Enjoy it as a starter, side, or a light main whenever you feel like something wholesome and satisfying.