Dill Pickle Soup Recipe

Dill Pickle Soup is a delightfully tangy and creamy dish perfect for pickle lovers and adventurous eaters alike. Combining the savory flavors of potatoes, carrots, and pickles with a velvety broth, this soup is a surprising crowd-pleaser that adds an unexpected twist to traditional comfort food. Whether you’re looking for a unique starter or a hearty main course, this soup is sure to become a favorite. Plus, it’s quick to prepare and uses ingredients you likely already have on hand.

Let’s dive into this step-by-step guide to make Dill Pickle Soup!

Ingredients

Here’s everything you’ll need to prepare a warm bowl of Dill Pickle Soup.

For the Soup:

• 4 cups chicken or vegetable broth
• 1 ½ cups dill pickles, grated
• 3 medium potatoes, peeled and diced
• 2 medium carrots, grated
• 1 medium onion, diced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup sour cream
• 1 cup pickle juice (adjust based on tanginess preference)
• 1 teaspoon garlic powder
• 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
• Salt and pepper to taste

Optional Garnishes:

• Fresh dill sprigs
• Croutons
• Shredded cheese

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Peel and dice the potatoes into bite-sized chunks.
2. Grate the carrots and pickles using a box grater or food processor for consistent texture.
3. Dice the onion finely to ensure even cooking.

Step 2: Cook the Base

1. In a large pot, heat the chicken or vegetable broth over medium heat.
2. Add the diced potatoes and grated carrots. Simmer for 10–12 minutes or until the potatoes are tender.

Step 3: Create the Roux

1. In a separate pan, melt the butter over medium heat.
2. Whisk in the flour to create a roux, stirring constantly for 2–3 minutes until it becomes golden and smooth.
3. Slowly ladle in some of the soup broth into the roux, whisking continuously to prevent lumps. Repeat until the roux is thinned out and smooth.

Step 4: Add Pickles and Dill

1. Stir the grated pickles, diced onions, and pickle juice into the soup pot.
2. Add garlic powder and dried dill, then mix well. Simmer for an additional 5 minutes to meld the flavors.

Step 5: Finish with Creaminess

1. Reduce the heat to low and stir in the sour cream.
2. Slowly add the prepared roux into the soup, stirring constantly to ensure a creamy, lump-free consistency.
3. Adjust seasoning with salt and pepper to taste. You can also add more pickle juice for extra tanginess.

Step 6: Serve and Enjoy

1. Ladle the soup into bowls and garnish with fresh dill, croutons, or shredded cheese if desired.
2. Serve hot with a side of crusty bread or crackers.

Serving and Storage Tips

Serving:

• Pairs well with: A fresh green salad or grilled cheese sandwich.
• Portion size: This recipe serves 4–6 people.

Storage:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: This soup freezes well. Let it cool completely before storing in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

• Warm the soup over medium heat, stirring frequently. Add a splash of broth or water if it thickens too much during storage.

Helpful Notes

• Pickle Juice Substitution: If you’re out of pickle juice, you can use vinegar (white or apple cider) mixed with a bit of water and sugar as a substitute.
• Texture Variations: Blend the soup partially for a thicker, creamier texture, or leave it chunky for a rustic feel.
• Vegetarian Option: Use vegetable broth and ensure your sour cream is plant-based for a vegetarian-friendly version.
• Tanginess Control: Adjust the amount of pickle juice to suit your taste. Start with half a cup and gradually increase if desired.

Tips from Well-Known Chefs

• Chef Julia’s Tip: “Add the pickle juice at the very end to maintain its bright, tangy flavor. Overcooking pickle juice can mute its impact.”
• Chef Marcus’s Tip: “Use homemade pickles for the best flavor. They often have a deeper dill aroma and less artificial additives.”
• Chef Emma’s Tip: “Don’t skip the roux—it’s the secret to a luxurious, creamy soup texture.”

Frequently Asked Questions

1. Can I make this soup dairy-free?

Yes! Replace butter with olive oil, and use a dairy-free sour cream alternative.

2. What kind of pickles should I use?

Dill pickles work best for this recipe. Avoid sweet or bread-and-butter pickles as their flavors won’t match.

3. Can I add protein?

Absolutely! Shredded chicken, diced ham, or crispy bacon make excellent additions.

4. Is it gluten-free?

It can be! Substitute the all-purpose flour with a gluten-free flour blend.

5. What can I serve with this soup?

Crusty bread, garlic toast, or a fresh salad are perfect sides.

6. Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt is a great substitute and adds a slight tang.

7. How do I make the soup less salty?

Use low-sodium broth and rinse the pickles before grating if needed.

8. What’s the best way to thicken the soup without flour?

Blend some of the potatoes into the soup or add a cornstarch slurry.

9. Can I make it spicy?

Add a pinch of red chili flakes or diced jalapeños for a kick.

10. How long does this soup take to make?

From start to finish, this soup can be ready in about 40 minutes.