Dill pickle soup is a fun and tangy dish that will surprise your taste buds! It’s made with creamy broth, delicious potatoes, and of course, zesty dill pickles that bring a unique punch.
It might sound a bit out there, but trust me, this soup is a total crowd-pleaser! I love to serve it with some crusty bread to soak up every last drop—yum!
Key Ingredients & Substitutions
Broth: Chicken broth adds a rich flavor, but you can use vegetable broth for a vegetarian option. If you’re short on time, low-sodium versions help control the salt level.
Potatoes: I recommend using Yukon Gold or Russet potatoes; they become creamy when cooked. You can swap them for sweet potatoes for a different flavor and added nutrition.
Dill Pickles: These are the star of the show! If you’re not a fan of dill pickles, bread-and-butter pickles can give the soup a sweeter taste. Just adjust the seasoning to balance the sweetness.
Heavy Cream: This gives a nice richness to your soup. If you want a lighter option, you can use half-and-half or even coconut milk for a dairy-free twist.
Fresh Dill: Fresh dill gives the best flavor, but if you can’t find it, dried dill works too. Use about one-third of the amount and add it earlier in the cooking process to let its flavor develop.
How Do I Get the Vegetables Just Right?
Cooking the vegetables until they’re softened is crucial to avoid a crunchy texture in your soup. Follow these steps for the best results:
- Start cooking the onions, carrots, and celery in butter over medium heat. This allows for even cooking and enhances flavors.
- Keep it low and slow! About 5-7 minutes should do it. Stir occasionally to prevent sticking.
- Add the potatoes after the initial vegetable mix is tender. This staggered approach ensures each vegetable becomes perfectly cooked.
How to Make Dill Pickle Soup?
Ingredients You’ll Need:
- 4 cups chicken or vegetable broth
- 2 large potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cups dill pickles, chopped
- 1 cup dill pickle juice
- 1 cup heavy cream
- 2 tablespoons fresh dill, chopped (plus more for garnish)
- 2 tablespoons butter
- Salt and pepper to taste
How Much Time Will You Need?
This delightful dill pickle soup takes around 30 minutes to prepare and cook. With about 10 minutes for prep work and 20 minutes of cooking, you’ll have a warm and comforting bowl of soup ready in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by melting the butter in a large pot over medium heat. Once the butter is melted, add the chopped onion, diced carrots, and celery to the pot. Cook the vegetables for about 5-7 minutes, or until they start to soften and become fragrant. This step adds great flavor to your soup!
2. Cook the Potatoes:
Next, stir in the diced potatoes along with the chicken or vegetable broth. Increase the heat to bring the mixture to a boil. Once it boils, reduce the heat and let it simmer. Cook the soup until the potatoes are tender, which should take about 15 minutes. Keep an eye on them to make sure they don’t overcook!
3. Add Dill Pickles and Juice:
Now it’s time to add your chopped dill pickles and dill pickle juice to the pot. Stir everything together and let the soup simmer for an additional 5 minutes. This will infuse your soup with that delightful dill pickle flavor.
4. Stir in Cream and Fresh Dill:
Lower the heat to low and carefully stir in the heavy cream and chopped fresh dill. Heat the mixture through, but be sure to avoid boiling it. This will make your soup rich and creamy!
5. Season to Taste:
Finally, taste your soup and season it with salt and pepper as desired. Adjust the seasoning to your liking to make the flavors pop.
6. Serve and Enjoy:
Your dill pickle soup is now ready to serve! Ladle the soup into bowls and garnish with additional fresh dill if you wish. Enjoy this unique and hearty dish warm!
Can I Substitute the Heavy Cream?
Absolutely! If you’re looking for a lighter alternative, you can use half-and-half or whole milk instead of heavy cream, but the soup may not be as rich and creamy. For a dairy-free option, try using coconut milk or a non-dairy cream substitute; just note that it will alter the flavor slightly, but still delicious!
What Kind of Dill Pickles Should I Use?
You can use any variety of dill pickles you enjoy! Bread and butter pickles will add a touch of sweetness, while kosher dill pickles will give you a more intense dill flavor. You can even use homemade pickles if you have them on hand!
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup up to the point of adding the heavy cream, then let it cool and store in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove and then stir in the heavy cream right before serving to prevent it from curdling.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, pour the cooled soup into freezer-safe containers, leaving space for expansion. When ready to enjoy, thaw overnight in the fridge and gently reheat on the stove.
