Vegan Cream of Cucumber Soup

This is a delicious Vegan Cream of Cucumber Soup that is perfect for early Fall and is best served hot. Creamy, comforting, and fully plant-based.

Cream of Cucumber Soup is a healthy and easy Vegan Soup. Creamy and delicious, this soup is best served hot. |

We’re back in soup season for the next couple of months and this Cream of Cucumber Soup is yet another of my favorite easy-to-make soup recipes. I love such simple soups when all you need is just a couple of ingredients and a max of 30 minutes to have the dish on the table.

Cream of Cucumber Soup is a healthy and easy Vegan Soup. Creamy and delicious, this soup is best served hot. |


To make this cucumber soup you will need:

  • cucumbers
  • onion
  • garlic
  • vegetable stock
  • potatoes
  • herbs: bay leaf, lovage (optional)
  • salt, pepper, and paprika to taste
  • water, as needed
  • vegan cream

How to make this Cucumber soup

Start with your cucumbers. Peel and grate them. If your cucumbers have large seeds consider removing them before grating. Mine had very few seeds so I just left them in there (we’ll blend the soup anyway). Then, sprinkle the grated cucumbers with some salt to bring out excess water, and after about half an hour squeeze the water out. Then proceed with the cooking.

Prepare the base of fried onions, garlic, and diced potatoes with vegetable stock. When the potatoes are soft, just add in the grated cucumbers and some herbs, let them soften, and then blend away.

A nice bowl of hot soup is ready to eat in just about half an hour. Just perfect for a cold, rainy fall day.

Cream of Cucumber Soup is a healthy and easy Vegan Soup. Creamy and delicious, this soup is best served hot. |


Serve the cucumber soup hot or warmed up. A slice of bread would go along lovely. If you like spicy, try adding some sliced chili on top.


Store refrigerated in an air-tight container for up to 3 days.

Cream of Cucumber Soup {Vegan}

Cream of Cucumber Soup {Vegan}

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Cream of Cucumber Soup is a healthy and easy Vegan Soup. Creamy and delicious, this soup is best served hot.


  • 3 cucumbers, medium-size
  • 1 tbsp olive oil
  • 1 onion
  • 4 cloves garlic
  • 2 cups vegetable stock
  • 3 potatoes, medium-size
  • 1 bay leaf
  • 1 tsp chopped lovage (optional)
  • salt, pepper to taste
  • red paprika to taste
  • water, as needed
  • 1 tsp vegan cream (or regular sour cream)
  • fresh parsley and chili


  1. Peel cucumbers and grate them coarsely. Sprinkle with salt and let sit for about half an hour. Then, squeeze excess water out.
  2. Peel and slice onion and garlic cloves. Peel and dice potatoes.
  3. Heat a pot and add a spoon of olive oil. Add sliced onions and gently stir-fry until translucent. Add sliced garlic and diced potatoes, a bay leaf and some chopped lovage (can substitute with celery or parsley). Season with some salt and pepper, then pour in vegetable stock and let it cook on medium heat for about 15-20 minutes, or until the potatoes are soft.
  4. When the potatoes are soft, add grated cucumbers to the soup, stir in well and cook another minute or two, just enough for the cucumbers to soften a bit.
  5. When the vegetables are cooked remove pot from the stove and with an immersion blender blend the soup until smooth. Add more water if needed (if your soup is too thick) and season with a bit more salt and pepper.
  6. Pour soup into serving bowls and decorate with some cream, a dash of red paprika, some chopped parsley and chili for spice (can be omitted). Serve.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 662mgCarbohydrates: 30gFiber: 3gSugar: 5gProtein: 9g

Nutrition data is automatically calculated using Nutritionix and may not be accurate.

In need of a cold soup to cool you off? Try our Basil Cucumber Gazpacho!

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13 Comment

  1. Leslie Mott says: Reply

    I made the cucumber soup, omitted the lovage and added 1/2 cup tofutti sour cream and a teaspoon of vinegar (vegan sour cream doesn’t have enough “tang”) and dill. Delicious!

    1. Kristina says: Reply

      That’s great, Leslie! Thanks for your feedback, so glad you liked it 🙂

  2. Michelle M Giroux says: Reply

    Do you think this could be made in the crockpot? There are lots of cucumber soup recipes but none for the crockpot.

    1. Kristina says: Reply

      Hi Michelle, thanks for your question! Unfortunately, we do not own a crockpot and have never cooked in one, so we couldn’t advise on this. But, this soup comes together so quickly, it shouldn’t be difficult making it the old-fashioned way, in a regular pot. Hope you give it a try, nevertheless!

  3. Veronika says: Reply

    Loved this soup. I used a stalk of celery instead of lovage. I added a lot of extra water. I also added in a fair amount of fresh basil and dill. In addition I added 1 tablespoon of nutritional yeast and 2 tablespoons of almonds. Then serving I added a sprinkle of Parmesan for those who wanted it. PS I whirled it in the Vitamix.

    1. Thanks for letting us know you tried it, so glad you liked it.

      We also often adjust the recipes to suit our tastes. There are certain spices/ingredients we don’t like which we just substitute with one that suits us better.

  4. Anne says: Reply

    This looks great, going to try it soon. The recipe isn’t clear on the level of heat for step 3. Would be great to know is that cooking for 15-20 minutes on medium or high, or somewhere in between? Is it supposed to be boiling or simmering?

    1. Kristina says: Reply

      Thanks for your question, Anne! We recommend cooking on low or medium, we don’t want the soup to boil, but it should be slightly more than simmering. Hope this helps!

      1. Suzie says: Reply

        This seems a high amount of calories for one serving. Can you check it’s not for the 4 servings? I’d have to Slimming World it a bit to make it suitable for me by using the one cal spray and a weeny bit of oately cream. I don’t have lovage but I do have some dried parsley so may try a bit of that… not keen on celery… I do have fresh mint so wondered if that would work?

        1. Kristina says: Reply

          Thanks for your comment Suzie, it is indeed too high a count for calories. I have revised the recipe and adjusted it accordingly, I apologize!
          Now it should be better.

  5. Michelle Giroux says: Reply

    Do you think this could be made in a crock pot?

    1. Kristina says: Reply

      I think so, but sadly I don’t own a crock pot and have no idea on adjusted instructions.

  6. francis riley says: Reply

    Oh so simple and the nicest soup i have tasted,i added a little chilli flakes,tarragon,coriander,i will not be wasting my cucumbers in future.thank you.

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