Did somebody say dill pickle soup? I did baby! This soup is seriously unreal. I know that I’m bias and all, but I promise you that if you love dill and dill pickles, you’re going to love this Polish-inspired soup dish.

❤️ Why You’ll Love This Dill Pickle Soup

• Pickles: If you love dill and dill pickles, this dill pickle soup recipe is for you! You’re going to swoon over this soup.
• Quick: You can prepare this bad boy in 10 minutes. Yep, that’s it. The rest of the time is spent cooking.
• Meal Prep: Make a big batch at the beginning of the week, or freeze some to easily access a delicious meal on a busy night/day.

🍲 Ingredients

Potatoes: Waxy or boiling potatoes stand up best in soups and stews due to their thin skin. They are also high in moisture and low in starch, which means they hold together better.

Pickles: Use dill pickles in this recipe. Don’t use any other type. You want that dill taste to complement the fresh dill in this recipe. Pickles, like other fermented foods, can be great for your gut health and are rich in vitamins.

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👩‍🍳 How to Make This Dill Pickle Soup

1. Into a large soup pot, heat the butter till melted on medium heat.

2. To the pot, add the onions, garlic, and carrot. Cook them for 5 minutes, stirring to avoid burning.  You want them to be translucent, not golden.

3. To the pot, add the potatoes, pickles, and all the spices.  Stir till everything is completely coated. Once the potatoes have tenderized, this can take up to 10 minutes, add in the flour and stir till coated.

4. Increase the heat to high, add the vegetable stock and pickle juice and bring the mixture to a boil then simmer with the lid on for 15 minutes.

5. Into a small bowl, temper the yogurt or sour cream by adding 1/2 cup of stock from the pot to the bowl.  Stir aggressively to combine and avoid curdling.

6. Transfer the sour cream or yogurt and dill to the simmering pot and stir till combined.

7. Cook for another 3-5 minutes before serving.

8. Adjust to taste for salt and pepper.

🗒 Tips and Tricks

• Consistency: You can easily make this soup creamy or chunky. Or even half and half. Simply blend it all, not at all, or halfway.
• Tempering: Don’t skip tempering the sour cream or yogurt – this prevents curdling.
• Pickle Selection: Use good-quality dill pickles – their flavor is the foundation of this soup.
• Seasoning: Wait until the end to adjust salt, as pickle brine adds significant saltiness.

🗒 Variations

I love making soup because it’s so easy to make different variations based on dietary needs and preferences. Try these simple variations:

• Gluten-Free Version: If you are gluten-free, then use 1:1 gluten-free flour blend.
• Dairy-Free Option: If you are dairy-free, then use dairy-free butter, yogurt, or sour cream alternatives.
• Potatoes: Waxy potatoes or boiling potatoes work best, but you can use Yukon golds in a pinch.
• Broth: Chicken broth can replace vegetable stock for a different flavor profile.

🗒 Best served with

• No Knead Dutch Oven Bread Recipe With Seeds
• Pull Apart Cheese Bread with Maple “Whiskey” Smash
• Apple Caprese Sandwich
• Greek Cabbage Salad

👝 How to Store Leftovers

Once cooled, store this dill pickle soup in the fridge for up to 1 week. If you want to freeze it, let it cool completely and store it in an airtight container for up to 5 months.

🤔 Common Questions

Dill Pickle Soup

5 from 3 votes

🥒 Calling all pickle lovers! This Polish-inspired dill pickle soup transforms your favorite tangy snack into a creamy, comforting bowl of deliciousness – ready in just 30 minutes and guaranteed to satisfy your dill cravings!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Vegan Meals

Cuisine Polish-Inspired

Servings 4 -6

Calories 355 kcal

Ingredients

  

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• 3 tbsp. of butter
• 1 large yellow onion minced
• 5 cloves of garlic minced
• 3 medium-sized carrots chopped
• 6 large potatoes peeled and cubed
• 4 large dill pickles cubed
• 1 tsp sea salt
• 1/4 – 1/2 tsp cayenne pepper
• 1/2 black pepper
• 1 tbsp. Old Bay seasoning
• 1/4 cup all-purpose flour
• 6 cups vegetable stock
• 1/2 cup pickle juice
• 1 cup of greek yogurt or sour cream
• 1/4 cup fresh dill

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Instructions

 

• Into a large soup pot, heat the butter till melted on medium heat.
• To the pot, add the onions, garlic, and carrot. Cook them for 5 minutes, stirring to avoid burning.  You want them to be translucent, not golden.
• To the pot, add the potatoes, pickles, and all the spices.  Stir till everything is completely coated. Once the potatoes have tenderized, this can take up to 10 minutes, add in the flour and stir till coated.
• Increase the heat to high, add the vegetable stock and pickle juice and bring the mixture to a boil then simmer with the lid on for 15 minutes.
• Into a small bowl, temper the yoghurt or sour cream by adding 1/2 cup of stock from the pot to the bowl.  Stir aggressively to combine and avoid curdling.
• Transfer the sour cream or yogurt and dill to the simmering pot and stir till combined.
• Cook for another 3-5 minutes before serving.
• Adjust to taste for salt and pepper.

Video

Notes

Consistency:  You can easily this soup creamy or chuny.  Or even half and half.  Simply blend it all, not at all or half, and combine.

Flour: If you are gluten-free then use 1:1 flour.

Dairy-Free: If you are dairy-free, then use dairy-free butter, yoghurt or sour cream.

Nutrition

Serving: 6 | Calories: 355kcal | Carbohydrates: 45.7g | Protein: 9g | Fat: 12.8g | Saturated Fat: 1.8g | Polyunsaturated Fat: 4g | Cholesterol: 11.3mg | Sodium: 480.5mg | Fiber: 7g | Sugar: 9.2g

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