Dill Pickle Soup Recipe

Today I’m bringing you a bowl of comfort that is anything but ordinary! This Dill Pickle Soup Recipe is a creamy, tangy, and totally unique creation that is guaranteed to surprise and delight your taste buds. If you’re a dill pickle fanatic (and let’s be honest, who isn’t?), this soup is about to become your new favorite obsession. It has a beautiful savory base from the sautéed aromatics, a hearty texture from the potatoes, and that unmistakable, addictive sour kick from the pickles and their brine. Trust me, this one’s a game-changer!

Why You’ll Love This Recipe

• Totally Unexpected Flavor: This isn’t your average creamy soup! The addition of dill pickles and their juice creates a bright, tangy, and savory flavor that will make your taste buds sing.
• Velvety Smooth Texture: We use a simple trick—a mix of sour cream and flour—to create a perfectly thick and creamy body without needing heavy cream.
• Pure Comfort Food: It’s warm, satisfying, and hearty thanks to the perfectly cooked potatoes, making it the ideal soup for chilly evenings or when you just need a big hug in a bowl.
• Ready in a Snap: You can have this unique and delicious soup on the table in under 40 minutes, making it perfect for busy weeknights!

Ingredients

All you need for this Dill Pickle Soup Recipe are some pantry staples and your favorite jar of crunchy pickles! But first, let’s check out why these ingredients are so key:

• Butter: The starting point for any great soup! It helps us sauté our aromatics and adds a wonderful richness to the base.
• Onion: Finely chopped, this adds a sweet and savory depth once softened, building the flavor foundation of the soup.
• Garlic: Just two cloves give that necessary punch of savory aroma; you know how much a good soup relies on good garlic!
• Vegetable Broth: This is the liquid base, ensuring your soup is flavorful and hearty.
• Potatoes: Peeled and diced, these are the secret to the soup’s heartiness and natural thickness. They soak up all that tangy goodness!
• Grated Dill Pickles: The star of the show! Grating them helps their flavor and texture melt beautifully into the soup. Use a good quality, crunchy pickle for the best results.
• Pickle Juice: Don’t skip this! This brine is where most of that signature tangy, salty flavor comes from. It’s the flavor booster we need.
• Dried Dill and Paprika: These spices enhance the flavor profile. The dried dill deepens the pickle flavor, and the paprika adds a subtle warmth and color.
• Black Pepper and Salt: Essential seasonings to balance the strong flavors. Remember to taste the soup first before adding salt, as the pickle brine is already salty!
• Sour Cream: This adds a wonderful, creamy tang and richness. It’s a key ingredient for the final velvety texture.
• All-Purpose Flour: Whisked with the sour cream, this helps thicken the soup just enough, giving it that luxurious, clingy texture.
• Fresh Dill: Chopped and stirred in at the very end, this adds a pop of brightness and herbaceous flavor that truly elevates the dish.

Note: The exact measurements for all ingredients are located right under this article in the recipe card!

How to Make the Dill Pickle Soup

Making this soup is actually quite straightforward—you’ll be enjoying it in no time!

Step 1: Soften the Aromatics

Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Toss in the chopped onion and cook for about 4–5 minutes until it’s soft and translucent, smelling wonderful! Then, add the minced garlic and sauté for just 1 minute more until fragrant.

Step 2: Cook the Potatoes

Pour in the vegetable broth and bring the liquid to a gentle boil. Add your diced potatoes and cook them for about 12–15 minutes. The potatoes should be tender when pierced with a fork—that’s how you know they are ready!

Step 3: Add the Pickle Tang

Now for the magic! Stir in the grated pickles, pickle juice, dried dill, paprika, salt, and pepper. Let this flavorful mixture simmer for 5 minutes. Take a moment to breathe in that amazing aroma!

Step 4: Create the Thickening Slurry

In a small, separate bowl, whisk together the sour cream and the all-purpose flour until you have a perfectly smooth mixture. This is your thickening agent, and mixing it well now prevents any lumps later.

Step 5: Thicken and Finish

Gradually whisk the sour cream and flour mixture into the simmering soup, stirring constantly! This slow, steady addition is important to keep the sour cream from curdling. Continue simmering for another 3–4 minutes until the soup has slightly thickened to your liking. Remove the pot from the heat and stir in the chopped fresh dill right before serving.

Pro Tips for Making the Recipe

• Preventing Curdling: The key to using sour cream without it separating is to temper it! By whisking it with flour first (creating a “slurry”) and adding it gradually to the soup, you ensure a silky-smooth finish. Do not let the soup boil aggressively after adding the sour cream.
• Best Pickles to Use: Opt for a high-quality, crisp dill pickle, like a Polish or Kosher dill. Avoid sweet pickles! Use the brine from the same jar for the best flavor harmony.
• Taste and Adjust Salt: Remember that pickle brine is very salty! Wait until after you have added the brine and pickles to the soup before adjusting the final amount of salt.

How to Serve

This soup is hearty enough to be a meal on its own, but it pairs beautifully with a few simple sides!

• Crunchy Garnish: Top each bowl with extra fresh dill, a sprinkle of black pepper, or even a few thin slices of fresh, crunchy dill pickle.
• Bread Pairing: Serve it up with thick slices of crusty rye bread or a simple grilled cheese sandwich for the ultimate comfort meal.
• Side Salad: The tanginess of the soup is perfectly complemented by a simple, slightly sweet or mild green salad dressed with a light vinaigrette.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3–4 days. The flavor actually deepens overnight!

Freezing

Freezing soup with dairy (like sour cream) can sometimes alter the texture upon thawing. If you plan to freeze it, I suggest skipping the sour cream mixture until you are reheating it. Freeze the potato and pickle broth base for up to 3 months. Thaw it overnight and then proceed with steps 5-8 when you reheat it.

Reheating

Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally. Avoid bringing the soup to a full rolling boil, which can cause the sour cream to separate.

FAQs

1. What if my soup tastes too salty or too tangy?

This is an easy fix! If your soup is too salty, add a splash of plain water or vegetable broth to dilute it. If it’s too tangy, you can balance the flavor by stirring in a small pinch of sugar or a little extra plain sour cream or milk to mellow the acidity.

2. Can I make this recipe vegan or dairy-free?

Absolutely! For a vegan version, simply substitute the butter with olive oil or a non-dairy butter alternative. Replace the sour cream with a high-quality, unflavored dairy-free sour cream alternative or a thick cashew cream to maintain that rich, creamy texture.

3. The recipe calls for grated pickles—can I just chop them?

You can, but grating is highly recommended! Grating the pickles helps them break down faster and melt into the soup’s texture, ensuring you get that intense dill flavor in every spoonful without having large, chunky pieces of pickle throughout the soup.

4. Can I use milk or cream instead of sour cream and flour?

Yes, you can! If you want an even richer soup, replace the sour cream and flour with heavy cream and skip the flour. If you prefer something lighter, you can use whole milk, but you may need to add a bit more flour to achieve the desired thickness.