If you’re looking for a soup that’s a little different, yet totally comforting and delicious, look no further than this Creamy Dill Pickle Soup. It’s the perfect blend of tangy dill pickles, creamy potatoes, and savory vegetables, creating a dish that’s rich, hearty, and full of flavor. The tartness from the pickles adds a unique twist that balances beautifully with the creamy texture, making it a must-try for pickle lovers and anyone who enjoys a comforting bowl of soup.
What makes this soup so special is the unexpected pairing of dill pickles with a creamy base. The tang from the pickles gives the soup a refreshing bite, while the potatoes, onions, and carrots add texture and sweetness. The creamy broth ties everything together, making each spoonful rich, savory, and just a little bit tangy. Whether you’re serving it on a chilly night or as a unique starter at a dinner party, this soup is sure to be a conversation starter!
I first made this Creamy Dill Pickle Soup after I saw a similar recipe online and was curious to try it. The combination of dill pickles and creamy soup sounded unusual but intriguing. After the first spoonful, my family was hooked! The soup is so comforting, yet the pickles give it an unexpected flavor profile that everyone loved. Now, it’s become a favorite in our house, and I make it whenever we want something hearty, warm, and a little bit different.
Why This Creamy Dill Pickle Soup Will Be Your New Favorite Comfort Food
- Unique and tangy: The dill pickles give this soup a bold, refreshing flavor that sets it apart from other creamy soups.
- Hearty and filling: The potatoes and carrots make this soup satisfying and perfect for a cozy meal.
- Comforting and creamy: The rich, creamy broth is the perfect balance to the tangy pickles.
- Easy to make: With just a few ingredients and minimal prep, this soup comes together quickly and easily.
How to Make Creamy Dill Pickle Soup
- Prepare the vegetables: In a large pot, combine the chicken broth, diced potatoes, carrots, and onions. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the vegetables are tender.
- Make the roux: In a separate small pan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a roux. Cook for 2-3 minutes, or until the mixture is lightly golden.
- Add the roux to the soup: Slowly whisk the roux into the simmering soup, stirring until the broth thickens and becomes creamy.
- Add the pickles and pickle juice: Stir in the chopped dill pickles and pickle juice. Let the soup simmer for another 5 minutes, allowing the flavors to meld.
- Finish the soup: Stir in the heavy cream and continue to cook for an additional 2-3 minutes until the soup is creamy and heated through. Taste and adjust seasoning with garlic powder, onion powder, salt, and pepper to your preference.
- Serve and enjoy: Ladle the soup into bowls and garnish with fresh dill, if desired. Serve hot with crusty bread or crackers for a perfect meal.
Tips
- If you prefer a thicker soup, you can mash some of the potatoes in the soup for a heartier texture.
- For a more intense pickle flavor, add extra chopped pickles or a bit more pickle juice.
- If you want to make the soup even richer, add a bit of shredded cheese or a dollop of sour cream on top before serving.
- Adjust the level of creaminess by adding more or less heavy cream to taste.
Substitutions and Variations
- Vegetarian Version: Use vegetable broth in place of chicken broth to make this soup vegetarian-friendly.
- Low-Fat: Use half-and-half or milk instead of heavy cream for a lighter version.
- Dairy-Free: Swap the heavy cream for coconut milk or another dairy-free cream substitute.
- Different Pickles: If you prefer sweet pickles, you can use them in place of dill pickles, though it will change the flavor profile.
Make a Healthier Version
- Lower Carbs: Skip the potatoes and add extra cauliflower or zucchini for a lower-carb version.
- Low-Sodium: Use low-sodium chicken broth and reduce the amount of pickle juice or salt added to the soup.
- Gluten-Free: Use a gluten-free flour blend to make this soup gluten-free.
And there you have it! Creamy Dill Pickle Soup is the perfect blend of tangy and creamy, with just the right amount of richness and flavor. It’s an unexpected yet comforting dish that will surprise and delight your family and guests. Don’t forget to let us know how your soup turns out, and be sure to check out some of our other delicious, comforting recipes!
Frequently Asked Questions:
- Can I use sweet pickles instead of dill pickles?
While sweet pickles will change the flavor profile, you can substitute them if you prefer a sweeter soup. - Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the fridge for up to 3 days. Just reheat it gently before serving. - Can I freeze Creamy Dill Pickle Soup?
Yes, this soup can be frozen, but keep in mind that the cream may separate when reheated. Stir well before serving after thawing. - Can I add meat to this soup?
Yes! Cooked chicken or bacon would be great additions to this soup for extra protein and flavor. - How do I make the soup spicier?
Add more pickle juice or a pinch of cayenne pepper for some extra heat. - Can I use a different type of potato?
Yes, russet or red potatoes will work well, but be sure to cut them into small pieces for quick cooking. - Is this soup gluten-free?
You can make it gluten-free by using a gluten-free flour blend in place of the all-purpose flour. - Can I use a different type of cream?
You can use half-and-half or milk if you prefer a lighter version of the soup. - How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. - How do I reheat the soup?
Reheat the soup on the stove over low heat, stirring occasionally to avoid separation of the cream. - Can I add other vegetables?
Yes, carrots, celery, or even corn can be added for extra flavor and texture. - Can I make this soup spicier?
Yes, adding a few dashes of hot sauce or extra pickle juice can give this soup a nice kick!
Creamy Dill Pickle Soup
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
4 cups 4 chicken broth
2 cups 2 diced potatoes (peeled or unpeeled)
1 cup 1 diced carrots
1/2 cup 1/2 diced onions
3/4 cup 3/4 dill pickle juice
2 cups 2 dill pickles, chopped (preferably with some crunch)
1 cup 1 heavy cream
2 tbsp 2 unsalted butter
2 tbsp 2 flour
1 tsp 1 garlic powder
1/2 tsp 1/2 onion powder
Salt and pepper to taste
Fresh dill for garnish (optional)
Directions
- Prepare the vegetables: In a large pot, combine the chicken broth, diced potatoes, carrots, and onions. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the vegetables are tender.
- Make the roux: In a separate small pan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a roux. Cook for 2-3 minutes, or until the mixture is lightly golden.
- Add the roux to the soup: Slowly whisk the roux into the simmering soup, stirring until the broth thickens and becomes creamy.
- Add the pickles and pickle juice: Stir in the chopped dill pickles and pickle juice. Let the soup simmer for another 5 minutes, allowing the flavors to meld.
- Finish the soup: Stir in the heavy cream and continue to cook for an additional 2-3 minutes until the soup is creamy and heated through. Taste and adjust seasoning with garlic powder, onion powder, salt, and pepper to your preference.
- Serve and enjoy: Ladle the soup into bowls and garnish with fresh dill, if desired. Serve hot with crusty bread or crackers for a perfect meal.
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