Dill pickle soup is the perfect blend of tangy and creamy, offering a comforting, flavorful experience in every spoonful. This easy-to-make soup is a great choice for a cozy meal, with its unique twist on traditional flavors. Whether you’re looking for a hearty lunch or a light dinner, this soup delivers both comfort and taste in every bite.
Why We Love This Dill Pickle Soup
Dill pickle soup is a delightful twist on traditional comfort food. Its unique combination of tangy dill pickles and creamy broth creates an unforgettable flavor that’s both satisfying and refreshing. Here’s why we can’t get enough of this dish:
- Perfect balance of flavors: The tangy taste of the dill pickles perfectly complements the creamy texture of the soup. It’s the ideal balance of sharp and smooth, making every spoonful a burst of flavor.
- Comforting yet light: Despite being creamy, this soup feels light and comforting. It’s not too heavy, making it the perfect meal when you’re craving something cozy without the extra calories.
- Easy to make: This recipe is simple and quick, making it great for busy weeknights or a weekend treat. You don’t need complicated ingredients or hours of cooking—just a few basic steps to bring it all together.
- Versatile: Dill pickle soup can easily be adapted to suit your taste. Want a little more spice? Add some crushed red pepper. Prefer it vegetarian? Simply swap out the broth for vegetable stock.
It’s the kind of dish that you can enjoy year-round, whether it’s a chilly evening or a sunny day, and it’s guaranteed to become a family favorite. Plus, with its creamy goodness and tangy kick, it’s a fun, unexpected way to enjoy pickles!
Ingredients
Broth – Use chicken or vegetable broth as the base.
Potatoes – Diced potatoes add texture and heartiness.
Onion – Chopped onion for flavor.
Garlic – Minced garlic for depth.
Dill Pickles – Chopped dill pickles for tanginess.
Pickle Juice – Adds extra tangy flavor.
Heavy Cream – Makes the soup creamy.
Butter – Used for sautéing the onion and garlic.
Salt and Pepper – Season to taste.
Instructions
Making dill pickle soup is easy and fun! Follow these simple steps to create a flavorful, creamy soup that’s perfect for any occasion.
Sauté the aromatics
Melt butter in a pot over medium heat. Add onion and garlic, cooking for 2-3 minutes until soft and fragrant.
Cook the potatoes
Add diced potatoes and broth to the pot. Bring to a simmer and cook for 10-12 minutes until the potatoes are tender.
Add pickles and pickle juice
Stir in chopped dill pickles and pickle juice. Simmer for another 5 minutes.
Blend for creaminess
Use an immersion blender to blend the soup until creamy, keeping some texture. If you don’t have one, use a regular blender in batches.
Finish with cream
Stir in heavy cream and adjust salt and pepper to taste.
Serve and enjoy!
Serve hot, garnished with fresh dill and a side of crusty bread.
Pro Tips
To make your dill pickle soup even more delicious, here are some helpful tips and tricks to elevate the flavor and ensure perfect results every time.
Adjust the tanginess: If you prefer a more intense pickle flavor, feel free to add extra pickle juice. Start with a tablespoon at a time and taste as you go to achieve the perfect balance of tangy and creamy.
Use a potato masher for texture: If you don’t have an immersion blender, a potato masher works wonders for giving the soup a creamy yet slightly chunky texture. Mash to your desired consistency for a heartier feel.
Add a touch of heat: If you like a little spice, try adding crushed red pepper flakes or a dash of hot sauce. It’s a simple way to add depth and excitement to the flavor profile.
Make it ahead: Dill pickle soup can be made ahead of time and stored in the fridge for up to 3 days. In fact, the flavors will develop even more as it sits! Just be sure to add the cream when reheating, as it can separate if stored with the cream.
Vegetarian version: For a vegetarian-friendly option, swap the chicken broth for vegetable broth and keep the recipe exactly the same. You’ll still get that rich, comforting flavor without the meat.
Make it thicker: If you prefer a thicker soup, simply cook the potatoes for a little longer to break them down more, or add a slurry of cornstarch and water to thicken the broth.
Variations
One of the best things about dill pickle soup is how easily it can be adapted to suit your tastes or dietary needs. Here are some fun variations to try!
Add some protein: Want to make your soup heartier? Add some shredded chicken or ground turkey for a protein boost. You can also toss in cooked bacon bits for a savory crunch that complements the tangy pickles.
Creamy dill pickle soup with cheese: If you’re a fan of cheese, consider adding a handful of shredded cheddar or Swiss cheese towards the end of cooking. The cheese will melt into the soup, creating a deliciously creamy texture and a rich, savory flavor.
Spicy dill pickle soup: For a little extra kick, try adding jalapeños or chili flakes. You can sauté the jalapeños with the onions or stir them in at the end, depending on how spicy you like it. This variation brings a fun twist to the tangy flavor of the pickles.
Vegan dill pickle soup: Make it completely plant-based by using coconut milk or cashew cream instead of heavy cream. Swap out the butter for olive oil or plant-based butter, and use vegetable broth in place of chicken broth. It’s a great vegan twist on the classic!
Serving Suggestions
For a simple yet satisfying pairing, serve your dill pickle soup with crusty bread. A warm loaf of sourdough or French bread is perfect for dipping into the creamy soup, adding a delightful texture and helping to soak up all that delicious flavor. It’s the ideal comfort food combination!
FAQs about dill pickle soup
Here are some answers to the most frequently asked questions about dill pickle soup to help you get the best results:
Can I use different types of pickles in the soup?
While dill pickles are the classic choice, you can experiment with other types of pickles like bread-and-butter or spicy pickles, for a unique twist. Just keep in mind that different pickles will affect the overall flavor profile, especially the sweetness or heat.
Can I freeze dill pickle soup?
Yes, dill pickle soup freezes well! To freeze, let the soup cool completely, then transfer it to an airtight container or freezer-safe bag. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat it on the stovetop. Keep in mind that the texture may change slightly after freezing, but the flavor will still be delicious.
Is dill pickle soup vegetarian?
This recipe can be easily adapted to be vegetarian by swapping the chicken broth for vegetable broth and omitting any meat. For a heartier option, try adding some beans or extra vegetables like carrots or celery.
Can I make the soup spicier?
Absolutely! If you love a little heat, consider adding jalapeños, chili flakes, or even a splash of hot sauce to the soup. Just adjust to your heat preference, and the soup will have a flavorful kick!
How can I make the soup thicker?
If you prefer a thicker soup, simply cook the potatoes for a little longer to break them down more, or use a potato masher to create a thicker texture. You can also stir in a bit of cornstarch slurry (a mix of cornstarch and water) to thicken the broth without altering the flavor.
dill pickle soup
Ingredients
- 4 cups chicken or vegetable broth
- 3 large potatoes peeled and diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 cups dill pickles chopped
- 1 cup of pickle juice
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
Sauté the aromatics
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing them for 2-3 minutes until they’re soft and fragrant. This will create a flavorful base for the soup.
Cook the potatoes
- Add the diced potatoes to the pot and stir them into the onion and garlic mixture. Pour in the chicken or vegetable broth, making sure the potatoes are fully submerged. Bring the soup to a simmer and cook for 10-12 minutes or until the potatoes are tender when pierced with a fork.
Add the pickles and pickle juice
- Once the potatoes are cooked, stir in the chopped dill pickles and pickle juice. Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together. The pickle juice will add a nice tang to the soup.
Blend for creaminess
- Using an immersion blender, carefully blend the soup until it reaches a creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Blend until smooth, but be careful not to overdo it; you still want some texture.
Finish with cream
- Stir in the heavy cream, allowing it to incorporate fully. Taste the soup and adjust seasoning with salt and pepper as needed. The cream will give the soup a rich, smooth finish that balances the tangy pickles.
Serve and enjoy!
- Ladle the soup into bowls and garnish with fresh dill if desired. Serve hot with a side of crusty bread for the perfect comforting meal.