Dill Pickle Soup Recipe

Dill pickle soup is a surprising and unique comfort food that combines the tangy, zesty flavor of pickles with the warmth and creaminess of a traditional soup. If you’ve never tried it before, you’re in for a treat. This quirky dish has gained popularity in recent years, especially among those who love pickle-flavored snacks, like dill pickle chips or pickle brine cocktails. The balance of sour, salty, and savory elements in this soup makes it a standout dish that’s rich in flavor but not too heavy.

You might be thinking, “Pickles in a soup”? At first glance, it sounds a bit strange, but trust me, the flavor combination works surprisingly well. The sourness of the pickles adds an unexpected depth to the soup, while the creamy base helps to mellow out the intensity. Plus, the soup is incredibly versatile-you can adjust the level of pickle flavor to your liking, making it as bold or as subtle as you want. Whether you’re a pickle fanatic or just looking for a new dish to try, this soup will definitely impress your taste buds.

This dill pickle soup recipe is a comforting, hearty meal that can be made quickly and easily. It’s perfect for those cozy nights when you’re craving something different but still satisfying. The beauty of this soup lies in its balance of flavors and textures: creamy, tangy, and with just the right amount of bite.

Ingredients Needed

To make this delicious Dill Pickle Soup, you’ll need a few staple ingredients that you probably already have in your kitchen. Here’s a full list:

Pickles – About 3 cups of dill pickles, chopped. You can use whole, spears, or sliced, depending on your preference. Be sure to use pickles that are tangy and crisp for the best flavor.
Pickle Juice – ½ cup. This is the secret ingredient that enhances the pickle flavor without overpowering the soup.
Potatoes – 3 medium potatoes, peeled and diced. Potatoes give the soup a comforting, filling texture.
Onion – 1 medium onion, diced. The sweetness of the onion balances the acidity of the pickles.
Carrots – 2 medium carrots, peeled and chopped. These add natural sweetness and a slight crunch.
Butter – 2 tablespoons. A little butter helps sauté the vegetables and adds richness to the broth.
Garlic – 2 cloves, minced. Garlic adds depth and savory notes to the soup.
Chicken or Vegetable Broth – 4 cups. This serves as the base of the soup, adding a savory foundation.
Heavy Cream – 1 cup. This makes the soup creamy and indulgent.
Flour – 2 tablespoons. Used to thicken the soup to a nice, velvety consistency.
Salt and Pepper – To taste. You’ll want to season the soup carefully, as the pickles and pickle juice already bring some saltiness.
Dill – Fresh or dried, about 1 tablespoon. Dill is the quintessential herb that makes this soup really stand out, complementing the pickles.
Optional Garnishes: Fresh dill, sour cream, or additional chopped pickles.

Cooking Instructions

Now that we’ve got the ingredients ready, let’s dive into the cooking process. It’s relatively simple but results in a flavorful, satisfying soup. Follow these steps:

Prepare the Vegetables: Start by peeling and chopping your potatoes, carrots, and onion. Dice the pickles into small chunks, and set aside some extra pickle slices for garnish if you’d like.
Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onions and sauté until they turn translucent, about 3-4 minutes. Then add the garlic and cook for another minute until fragrant.
Cook the Potatoes and Carrots: Add the chopped potatoes and carrots to the pot and stir them into the onions and garlic. Let them cook for about 5 minutes, allowing them to soften slightly.
Add the Broth and Pickles: Pour in the chicken or vegetable broth, followed by the chopped dill pickles and pickle juice. Bring everything to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes and carrots are tender.
Thicken the Soup: In a separate small bowl, combine the flour with a little bit of the soup liquid (about 1/4 cup). Stir until smooth and lump-free. Slowly pour this mixture into the soup, stirring constantly to prevent lumps. Let the soup simmer for another 5 minutes, thickening up.
Add the Cream: Lower the heat and stir in the heavy cream. This gives the soup its smooth, velvety texture and balances the tanginess of the pickles.
Season the Soup: Taste the soup and adjust the seasoning with salt, pepper, and additional dill as needed.
Serve and Garnish: Ladle the soup into bowls, and garnish with fresh dill, a dollop of sour cream, or extra pickle slices if you prefer.

Ingredient Insights

Each ingredient in this dill pickle soup contributes something essential to the overall flavor and texture. Here’s a deeper look at some of the key ingredients:

Dill Pickles: The star of the show. Pickles add the distinct sour, briny flavor that defines this soup. They infuse the broth with tanginess and a touch of crunch if you leave them in larger chunks.
Pickle Juice: Don’t underestimate pickle juice! It’s not just a byproduct; it’s a flavor powerhouse. It’s rich in vinegar, which adds acidity and sharpness, which balances the richness of the cream in the soup.
Potatoes: Potatoes are essential for creating that comforting, thick texture in the soup. They absorb the flavors and give the soup a heartier feel.
Heavy Cream: Cream adds the smooth, silky texture that makes the soup indulgent. Without it, the soup would lack that creamy body and balance the sharpness of the pickles.
Dill: Dill is both a flavor enhancer and a garnish. Its fresh, herbal notes complement the pickles and bring a cohesive dill flavor throughout the soup.

Expert Tips

To make your dill pickle soup even better, here are some expert tips:

Pickle Variety: Experiment with different types of pickles! If you want a sweeter twist, use bread-and-butter pickles. For more of a bold, briny taste, opt for extra sour dill pickles.
Texture Control: If you prefer a smoother soup, you can use an immersion blender to blend part of the soup before adding the cream. This will give the soup a creamier texture while leaving some chunks for texture.
Topping Ideas: If you want to take this soup over the top, add some crispy bacon bits or crumbled croutons as a garnish. The salty bacon complements the tang of the pickles, and the crunch adds another layer of texture.
Adjusting Sourness: Some people like their pickle flavor strong, while others prefer it subtle. If you want a milder pickle taste, reduce the amount of pickle juice and pickle chunks. If you’re a pickle lover, go all-in!
Slow Cooker Option: If you’re in a rush, this recipe can be adapted for a slow cooker. Just toss all the ingredients (except the cream and flour) into the slow cooker and cook on low for 6-7 hours. Stir in the flour mixture and heavy cream at the end, then let it simmer for 10 more minutes.

Recipe Variations

Vegan Dill Pickle Soup: Substitute the butter with olive oil, the cream with coconut milk or cashew cream, and the chicken broth with vegetable broth for a vegan version. You can also add plant-based sour cream on top.
Spicy Dill Pickle Soup: Add a dash of cayenne pepper, chili flakes, or chopped jalapeños for a spicy kick that balances the tang of the pickles.
Cheesy Dill Pickle Soup: Stir in shredded cheddar cheese at the end of cooking for a cheesy twist on this creamy, tangy soup.
Smoky Dill Pickle Soup: Add smoked paprika or smoked sausage to introduce a smoky flavor that complements the sharpness of the pickles.

Final Words

Dill pickle soup might sound a bit unconventional at first, but once you take that first bite, you’ll understand why it’s become a beloved dish for so many. It’s cozy, creamy, and brimming with that unique pickle tang. It’s one of those recipes that you can easily tweak to fit your tastes, whether you want it richer, spicier, or even a bit more sour. The comforting ingredients paired with that punch of pickle flavor make this soup truly one-of-a-kind.

Dill Pickle Soup Recipe