Swiss Cucumber Soup

Most cucumber soups are served cold, but this Swiss-style version is served warm with a velvety, creamy body that feels like a proper comfort soup. Soy milk and arrowroot do the thickening work, keeping it completely dairy-free.

Sautéing the cucumbers first is the move that makes this work. Raw cucumber in a soup tastes watery, but cooking it with onion and dill softens its bite and concentrates the flavor into something richer and more rounded.

Whisk the arrowroot into cold water before adding it to the pot. Dump it in dry and you’ll get lumps that no amount of stirring will fix. Once it hits the warm vegetable mixture, it thickens quickly and gives the soup a silky texture without any starchy taste.

Chef Tips

• Peel and seed the cucumbers. The seeds release extra water during cooking and make the soup thin. The peel can turn bitter when heated.
• Arrowroot thickens at a lower temperature than cornstarch, so don’t boil the soup after adding it. A gentle simmer is all you need.
• Serve immediately. Arrowroot-thickened soups can thin out if reheated, so make only what you plan to eat.

Variations

• Blend half the soup with an immersion blender for a smoother texture while keeping some cucumber pieces for bite.
• Add a squeeze of lemon juice right before serving to brighten the flavors.
• Swap soy milk for oat milk or coconut milk for a slightly different richness.