Dill Pickle Soup
This creamy Dill Pickle Soup blends tender potatoes, sautéed vegetables, and tangy pickles for a hearty, comforting meal. Quick to prepare and packed with fiber and healthy fats, it’s perfect for weeknight dinners, cozy lunches, or meal prep. Garnish with green onions and serve with bread for a satisfying, flavorful experience.
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.
