This creamy Dill Pickle Soup delivers a comforting balance of tangy, savory, and herb-infused flavors in just 30 minutes.
Packed with fiber-rich vegetables, protein from sour cream, and healthy fats from butter and olive oil, it’s a nutrient-rich meal.
Quick to prepare, satisfying, and perfect for everyday cooking, it’s ideal for cozy lunches, weeknight dinners, or meal prep.
Dill Pickle Soup
Equipment
- Large soup pot or Dutch oven (1)
- Knife (1)
- Cutting board (1)
- Immersion blender (1)
- Measuring cups and spoons (1 set)
Ingredients
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 3 carrots peeled and sliced (about 1 cup)
- 3 celery stalks sliced (about 1 cup)
- ½ yellow onion diced (about 1 cup)
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour omit for low carb
- 1 teaspoon dried dill
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 6 cups chicken or vegetable stock
- ⅓ cup pickle juice plus more to taste
- 3 large russet potatoes peeled and cut into 1-inch pieces (or cauliflower for low carb)
- 1 cup sour cream room temperature
- 1 cup heavy cream
- 1 cup diced dill pickles
- Sliced green onions for garnish
Instructions
- Prepare the Vegetables: Begin by washing, peeling, and chopping your vegetables. Slice the carrots and celery into small, uniform pieces, about ½-inch thick, so they cook evenly. Dice the yellow onion finely and mince the garlic cloves. Having all ingredients ready ensures a smooth cooking process and prevents overcooking any single component.
- Heat the Base Fats: Place a large soup pot or Dutch oven on the stove over medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Allow the butter to melt completely and the oil to shimmer slightly. This combination of butter and olive oil provides a rich flavor while preventing the butter from burning.
- Sauté the Aromatic Vegetables: Add the prepared carrots, celery, and diced onion to the pot. Stir frequently to coat the vegetables evenly in the butter-oil mixture. Cook for approximately 7 minutes, or until the vegetables become tender and slightly golden around the edges. This step enhances their natural sweetness and forms the flavor foundation for your soup.
- Remove and Set Aside: Once the vegetables are tender, transfer them carefully to a bowl and set aside. This step prevents overcooking during the next steps and ensures that the vegetables maintain their structure and texture for the final soup.
- Cook the Garlic: In the same pot, add the remaining 2 tablespoons of butter. Allow it to melt gently over medium heat. Once melted, add the minced garlic. Stir continuously and cook for about 1 minute, just until fragrant. Be careful not to burn the garlic, as it can become bitter and affect the soup’s overall taste.
- Create the Flavor Base with Spices and Flour: Sprinkle in 2 tablespoons of all-purpose flour (or omit for low-carb versions). Immediately stir to combine, forming a roux that will thicken the soup. Add 1 teaspoon dried dill, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon sea salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Cook this mixture for 2–3 minutes, allowing the spices to bloom and the flour to lightly brown. This deepens the soup’s flavor and adds a subtle richness.
- Add Stock and Pickle Juice: Slowly pour in 6 cups of chicken or vegetable stock while stirring constantly to avoid lumps. Add ⅓ cup of pickle juice for tanginess. Stir until all ingredients are well combined. This step creates a savory, slightly tangy liquid base that is the heart of the soup.
- Incorporate the Potatoes: Add the peeled and cubed potatoes (or cauliflower for low-carb options) into the pot. Bring the mixture to a gentle boil over high heat. Once boiling, reduce the heat slightly and simmer for 8–10 minutes, or until the potatoes are tender when pierced with a fork. The potatoes contribute creaminess and body to the soup.
- Blend the Soup: Using an immersion blender, carefully puree the soup directly in the pot. Blend until mostly smooth, leaving some potato chunks for texture. If you prefer a completely smooth consistency, blend longer, but leaving small pieces creates a more rustic, hearty feel.
- Add Cream and Sour Cream: Lower the heat to medium-low. Gradually stir in 1 cup sour cream and 1 cup heavy cream, ensuring the mixture is smooth and fully incorporated. This step enriches the soup, giving it a velvety texture and mild tang that balances the pickle flavor.
- Reintroduce Sautéed Vegetables and Pickles: Return the previously cooked carrots, celery, and onions to the pot. Stir in 1 cup of diced dill pickles. Allow the soup to simmer gently for an additional 15 minutes so the flavors meld together. This layering of vegetables ensures each spoonful has a perfect combination of textures and tastes.
- Taste and Adjust Seasoning: Before serving, taste the soup and adjust seasonings if needed. Add extra pickle juice for more tang, a pinch of salt for depth, or black pepper for a hint of heat. This final adjustment ensures the soup perfectly suits your flavor preferences.
- Garnish and Serve: Ladle the hot soup into bowls and sprinkle generously with sliced green onions. Serve immediately with fresh bread or a light side salad for a complete, satisfying meal. The garnish adds freshness, color, and a subtle bite that complements the creamy, tangy soup.
Notes
- For a low-carb version, substitute potatoes with cauliflower florets.
- Pickle juice can be adjusted to taste; start with ⅓ cup and add more if desired.
- Sour cream should be at room temperature to prevent curdling when added to the hot soup.
- Use an immersion blender for easy blending directly in the pot, or a countertop blender in batches.
- This soup pairs well with crusty bread, crackers, or a side salad.
- Adding shredded rotisserie chicken or sliced kielbasa makes it a heartier, protein-rich meal.
- Simmer gently after adding cream to prevent separation or scorching.
Chef’s Secrets For Perfect Flavor
To achieve the best flavor in Dill Pickle Soup, layering ingredients is key.
Start by thoroughly sautéing the vegetables to bring out their natural sweetness and develop a rich base.
Blooming spices in the butter-flour mixture intensifies their aroma and prevents the soup from tasting flat.
Using a combination of sour cream and heavy cream adds depth and smoothness, while finishing the soup with fresh pickles ensures a bright, tangy contrast.
For a more complex flavor, let the soup rest for 15–20 minutes after cooking—this allows the flavors to marry beautifully.
Serving Suggestions For Maximum Enjoyment
This soup shines when served hot, garnished with thinly sliced green onions for freshness and a pop of color.
Pair it with crusty artisan bread, soft dinner rolls, or buttery crackers for dipping.
For a complete meal, add a protein option like shredded chicken, sausage, or even smoked tofu for a vegetarian twist.
A light side salad or roasted vegetables complements the creamy, tangy soup perfectly.
It’s also ideal for meal prep: store in individual portions and reheat gently for a quick, satisfying lunch or dinner.
Storage Tips To Keep Fresh
Store leftover Dill Pickle Soup in an airtight container in the refrigerator for up to 4 days.
To maintain the best flavor, avoid adding garnish until serving time.
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching.
For longer storage, this soup freezes well in freezer-safe containers for up to 2 months.
When thawing, allow it to come to room temperature before reheating, and stir in a splash of milk or stock if the texture has thickened during freezing.
Frequently Asked Questions
1. Can I make this soup vegetarian or vegan?
Yes! Substitute vegetable stock for chicken stock and omit the sour cream and heavy cream. For creaminess, use unsweetened coconut cream, cashew cream, or a plant-based yogurt alternative.
Adjust seasonings as needed to maintain the tangy, dill-forward flavor.
2. Can I use store-bought pickles?
Absolutely! Dill pickles from the store work perfectly. Use the pickle juice from the jar as indicated in the recipe for authentic tanginess. Avoid sweet pickles unless you want a slightly sweeter flavor profile.
3. How do I prevent curdling when adding cream?
Make sure your sour cream is at room temperature before adding. Stir continuously and add gradually to the warm soup over low heat. Avoid boiling after adding cream to maintain a smooth, velvety texture.
4. Can I prepare this soup in advance?
Yes! You can make the soup a day ahead and refrigerate it. Flavors often deepen overnight. Reheat gently on the stove and add fresh pickles and garnish just before serving to keep them crisp and vibrant.
5. Can I make this soup thicker or thinner?
For a thicker soup, reduce the stock slightly or add an extra potato or cauliflower. To thin the soup, gradually stir in additional stock or water while reheating until you reach the desired consistency.
