If you have a soft spot for tangy, comforting dishes that warm you up from the inside out, then you are going to adore this Dill Pickle Soup Recipe. This unique soup is the perfect blend of creamy, savory, and just the right amount of pickle punch to keep your taste buds intrigued. Each spoonful offers tender potatoes and carrots swimming in a luscious broth brightened up by dill pickles and a hint of spice. Whether you want to impress at a cozy dinner or just shake up your soup rotation, this Dill Pickle Soup Recipe is an absolute must-try that will quickly become a favorite in your kitchen.
Ingredients You’ll Need
Don’t let the ingredient list fool you—this soup feels fancy but comes together with simple, straightforward items. Each ingredient plays a key role, whether it’s the creamy base built with butter and sour cream or those star players, the dill pickles and their juice, which add that signature zesty flavor and vibrant color that make this dish so memorable.
- Chicken broth (5 1/2 cups, low sodium): The hearty backbone of the soup that carries all the flavors beautifully.
- Potatoes (2 pounds, peeled and bite-sized): These provide creamy texture and heartiness so the soup feels satisfying.
- Carrots (4, diced): Offering a touch of sweetness and a pop of color to brighten the bowl.
- Dill pickles (1 cup, diced): The star ingredient, providing crunch and that unmistakable tang.
- Unsalted butter (1/2 cup): For richness without overwhelming the pickle’s bright notes.
- All-purpose flour (1/2 cup): Helps thicken the soup so it’s perfectly velvety.
- Sour cream (1 cup): Adds creaminess and a subtle tang that complements the pickles.
- Water (1/4 cup): To smooth out the sour cream-flour paste.
- Dill pickle juice (2 cups): Imparts a refreshing zing that elevates the broth immensely.
- Old Bay seasoning (1 teaspoon): Brings a hint of savory warmth and complexity.
- Salt (1/2 teaspoon): Enhances all the flavors, but add cautiously because of the pickle juice.
- Black pepper (1/2 teaspoon): Adds a mild bite that wakes up the palate.
- Cayenne pepper (1/4 teaspoon, optional): Gives a subtle kick for those who love a little heat.
How to Make Dill Pickle Soup Recipe
Step 1: Cook the Vegetables in Broth
Start by bringing your chicken broth, potatoes, carrots, and butter to a rolling boil over medium-high heat. This stage is all about softening those vegetables into tender, melt-in-your-mouth bites that soak up the flavor. Once the potatoes and carrots feel just right when pierced with a fork, add in your diced dill pickles and lower the heat so everything simmers gently. The pickles will infuse the soup with their bright personality without losing their texture, setting the foundation for the soup’s signature taste.
Step 2: Create and Incorporate the Sour Cream Mixture
Next, mix the flour, sour cream, and water in a bowl until you have a smooth paste. This step might seem a bit tricky because you’ll be whisking the sour cream mix into the hot soup slowly, spoonful by spoonful. Don’t worry if you notice a few flour lumps at first—they’ll dissolve as the soup continues to cook, thickening it nicely and lending a velvety finish to every spoonful. This technique ensures your soup is creamy without any chalkiness or graininess.
Step 3: Season and Finalize the Soup
Time for the magic touch! Stir in the dill pickle juice, Old Bay seasoning, salt, black pepper, and optional cayenne pepper. Taste the soup before adding salt because the pickle juice can be quite salty on its own. Allow everything to simmer together for about five more minutes so all those scrumptious flavors meld perfectly. When it’s done, you’ll have a gorgeous bowl of Dill Pickle Soup Recipe goodness that’s tangy, warm, and utterly comforting.
How to Serve Dill Pickle Soup Recipe
Garnishes
There’s nothing like a few carefully chosen garnishes to elevate your Dill Pickle Soup Recipe. Fresh dill sprigs add a fragrant herbaceous note and a pop of green that echoes the pickle flavors. A dollop of sour cream on top makes it extra creamy and invites you to dive in. For some crunch, try sprinkling chopped chives or crispy bacon bits—both add welcome texture contrasts that make each bite exciting.
Side Dishes
To complement the tangy richness of the soup, pair it with freshly baked crusty bread or soft pretzel rolls—perfect for dipping and soaking up every last drop. A simple green salad with a lemon vinaigrette helps cut through the creaminess and refreshes the palate. If you’re feeling indulgent, a grilled cheese sandwich is the ultimate cozy companion, creating a perfect balance between creamy, tangy, and buttery flavors.
Creative Ways to Present
Looking to impress at your next dinner party? Serve this Dill Pickle Soup Recipe in mini bread bowls for a fun, rustic touch that will delight guests. Another idea is to ladle it into clear glass mugs so the vibrant colors shine through. You can also swirl in a little drizzle of olive oil or add a sprinkle of paprika on top for a stunning finish that tastes as good as it looks.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent the flavors from mingling with anything else in your fridge. When you want a comforting meal, simply reheat gently on the stove to preserve the soup’s creamy texture and delicious aroma.
Freezing
If you want to stock your freezer with this tasty Dill Pickle Soup Recipe, it’s best to freeze it before adding the sour cream. The sour cream can sometimes separate when frozen. Instead, keep the base soup in freezer-safe containers for up to 2 months, and then stir in fresh sour cream after thawing and reheating for a perfect texture and tang.
Reheating
When warming up your leftovers, do it slowly over low to medium heat, stirring often to prevent curdling and ensure the soup remains smooth and creamy. Adding a splash of broth or water during reheating can also help loosen the consistency if it’s thickened too much in the fridge. Avoid microwaving at high heat to keep the soup’s flavors balanced and comforting.
FAQs
Can I make Dill Pickle Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and use plant-based butter or oil. The pickle flavors will still shine through, creating a delicious vegetarian version that’s just as satisfying.
What type of pickles work best in this soup?
Dill pickles are essential for that authentic taste, so opt for crunchy, flavorful dill spears or whole pickles. Avoid sweet pickles because their flavor will clash with the savory-sour balance this soup aims for.
Is the cayenne pepper necessary?
Not at all. The cayenne adds a subtle warmth, but if you prefer a milder soup, you can simply leave it out. The Old Bay seasoning already adds a nice depth without overpowering the dill pickle notes.
Can I use Greek yogurt instead of sour cream?
Greek yogurt can be a good substitute for a lighter option, but add it off heat or just before serving to prevent curdling. The tangy flavor complements the pickles really well, maintaining the soup’s signature creaminess.
How thick should the soup be?
The ideal texture is creamy but not too thick. It should coat a spoon nicely with tender chunks of potatoes and carrots throughout. If your soup feels too thick, simply add a bit more broth or water until it reaches the perfect comfort-food consistency.
Final Thoughts
This Dill Pickle Soup Recipe is a delightful surprise for anyone who loves bold, tangy flavors mixed with warm, creamy comfort. It’s one of those dishes that feels both familiar and exciting, perfect for sharing with friends or curling up with a bowl on a chilly day. Don’t hesitate—give this recipe a try and watch how it becomes your go-to soup for cozy meals and cheerful smiles.
Print
Dill Pickle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This tangy and comforting Dill Pickle Soup combines tender potatoes, carrots, and dill pickles in a creamy, flavorful broth enriched with sour cream and a hint of Old Bay seasoning. Perfect for pickle lovers seeking a unique and hearty soup.
Ingredients
Broth and Vegetables
- 5 1/2 cups chicken broth (low sodium)
- 2 pounds potatoes (peeled and cut into bite-sized pieces)
- 4 carrots (diced)
- 1 cup diced dill pickles
- 1/2 cup unsalted butter
Thickening and Flavoring
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Cook Vegetables: In a large pot, combine chicken broth, peeled and chopped potatoes, diced carrots, and unsalted butter. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes and carrots are tender, about 25-30 minutes. Once tender, add diced dill pickles and continue to simmer gently.
- Prepare Sour Cream Mixture: In a medium bowl, whisk together all-purpose flour, sour cream, and water until a smooth paste forms. Gradually whisk this mixture into the simmering soup one spoonful at a time to prevent clumping. Small flour lumps may appear initially but will break down as the soup cooks.
- Add Pickle Juice and Seasonings: Stir in the dill pickle juice, Old Bay seasoning, salt (adding carefully after tasting to avoid over-salting), black pepper, and optional cayenne pepper. Let the soup simmer for an additional 5 minutes to blend flavors and thicken slightly.
- Finish and Serve: Remove the soup from heat once fully combined and seasoned. Serve hot, enjoying the creamy, tangy, and mildly spicy Dill Pickle Soup.
Notes
- Use low sodium chicken broth to control the saltiness since pickle juice can be salty.
- If you prefer a vegetarian version, substitute vegetable broth for chicken broth and ensure Old Bay seasoning is vegetarian-friendly.
- Cayenne pepper is optional; adjust to taste for mild or spicier heat.
- Small lumps of flour in the soup will dissolve with continued cooking and stirring.
- The soup thickens upon standing; reheat gently with a splash of broth or water if needed.
