Herbed Cucumber Soup Recipe

Herbed Cucumber Soup Recipe

6 first-course servings



1/2 cup chopped onion

6 medium cucumbers (about 3 pounds), peeled, seeded, chopped

3 tablespoons flour

4 cups reduced-sodium fat-free chicken broth

1 teaspoon dried mint or dill weed

1/2 cup fat-free half-and-half or fat-free milk

Salt and white pepper, to taste

Paprika, and thin slices cucumber, as garnish


Saute onion in lightly greased skillet until tender, 3 to 5 minutes. Add cucumbers and cook over medium heat 5 minutes, stir in flour and cook about 1 minute longer. Add broth and mint to saucepan, heat to boiling. Reduce heat and simmer, covered, 10 minutes.


Process soup in food processor or blender until smooth, stir in half-and-half and season to taste with salt and pepper. Serve warm or chilled, garnish each bowl of soup with paprika and cucumber slices.


Per Serving:

Calories: 70

% of calories from fat: 8

Fat (gm): 0.6

Saturated fat (gm): 0.1

Cholesterol (gm): 0

Sodium (mg): 33

Protein (gm): 3.1

Carbohydrate (gm): 13.7

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