Are you ready to indulge in a comforting bowl of dill pickle soup? This unique dish combines the zesty flavor of pickles with creamy goodness, creating a delightful experience for your taste buds. Perfect as a starter or a light meal, this recipe is easy to prepare and sure to impress your family and friends. Let’s dive into this refreshing and hearty soup that’s perfect for any occasion!
Ingredients
– 4 cups chicken broth
– 1 cup diced dill pickles
– 1 cup diced potatoes
– 1 cup chopped onion
– 2 cloves garlic, minced
– 1 cup heavy cream
– 2 tablespoons olive oil
– 1 tablespoon fresh dill
– Salt and pepper to taste
– Optional: 1 cup shredded carrots
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 250
– Protein: 5g
– Carbohydrates: 18g
– Fat: 20g
– Fiber: 1g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add diced onions and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add diced potatoes and cook for about 5 minutes.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat and simmer until potatoes are tender, about 15 minutes.
7. Stir in diced dill pickles and shredded carrots (if using).
8. Mix in the heavy cream and let it heat through.
9. Season with salt, pepper, and fresh dill to taste.
10. Serve hot, garnished with additional dill if desired.
Alternative Ingredients
You can substitute chicken broth with vegetable broth for a vegetarian option. If you want a lighter version, use half-and-half instead of heavy cream. Additionally, Greek yogurt can be used for a tangy twist.
Serving and Pairings
This dill pickle soup pairs beautifully with crusty bread or a fresh salad. For a heartier meal, serve it alongside grilled cheese sandwiches or rye bread for a delightful contrast of flavors.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through. This soup can be frozen, but the texture may change slightly upon thawing.
Cooking Mistakes
– Avoid overcooking the potatoes; they should be tender but not mushy.
– Don’t skip the fresh dill; it enhances the flavor significantly.
– Ensure the soup doesn’t boil after adding cream to prevent curdling.
– Use low-sodium broth to control the saltiness.
– Taste and adjust seasoning before serving for the best flavor.
Helpful Tips
– For added texture, blend part of the soup and mix it back in.
– Experiment with different types of pickles for unique flavors.
– Adding a splash of pickle juice can intensify the flavor.
– Garnish with crispy bacon bits for a savory crunch.
FAQs
Can I make dill pickle soup ahead of time?
Yes, you can prepare the soup ahead of time. Just reheat it gently on the stove before serving.
Is dill pickle soup gluten-free?
Yes, this soup is gluten-free if you use gluten-free broth and ensure all ingredients are gluten-free.
Can I use sweet pickles instead of dill pickles?
While dill pickles are recommended for their tangy flavor, you can use sweet pickles for a different taste, though it will alter the overall flavor profile.
How can I make this soup vegetarian?
You can make the soup vegetarian by using vegetable broth and omitting any meat-based ingredients.
What can I serve with dill pickle soup?
Dill pickle soup is delicious with crusty bread, salad, or sandwiches, making it a versatile meal option.
Conclusion
Dill pickle soup is a delightful blend of flavors that’s sure to excite your palate. With its creamy texture and tangy notes, this recipe is easy to prepare and perfect for any occasion. Whether enjoyed alone or paired with your favorite sides, it’s a dish that will leave you craving more!

Dill Pickle Soup
Ingredients
- 4 cups chicken broth
- 1 cup diced dill pickles
- 1 cup diced potatoes
- 1 cup chopped onion
- 2 cloves garlic minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon fresh dill
- Salt and pepper to taste
- Optional: 1 cup shredded carrots
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced potatoes and cook for about 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in diced dill pickles and shredded carrots (if using).
- Mix in the heavy cream and let it heat through.
- Season with salt, pepper, and fresh dill to taste.
- Serve hot, garnished with additional dill if desired.