Dill Pickle Soup

Smells like something peculiar but cozy simmering from the kitchen – a little sharpness, a whiff of briny warmth curling around buttery onions. That moment it breaks from odd to nostalgic, you know? That’s dill pickle soup. It sneaks up on you. One minute, you’re doubting whether pickles belong in a soup pot… next, you’re going back for seconds, standing barefoot at the stove with a spoon, just making sure the flavor’s “settled,” though you’re already full. This soup isn’t delicate, and it doesn’t try to be. It’s unapologetic and deeply, oddly comforting – somehow both hearty and bright in the same bite.

Why You’ll Crave It

• The creamy, velvety base calms the tang of the pickles, making everything feel balanced and… strangely lovable.
• It’s a conversation-starter, a recipe with a bit of attitude (but still one you’d bring home to Mom).
• Nostalgia-rich if you grew up near a jar of pickles – new and fascinating if you didn’t.
• A perfect solution for that half-used jar of pickles languishing at the back of the fridge. You know the one.
• Quick enough for weeknights and fulfilling enough for slow Sundays.

The first time I made this, my sister laughed – then she ate three bowls without pausing, and now she requests it every time she visits in the colder months.

What You’ll Need

• 4 cups chicken broth: go for low-sodium so the brine from the pickles doesn’t overwhelm
• 2 cups diced potatoes: use something waxy like Yukon Golds so they hold their shape
• 1 cup chopped onion: any yellow or white onion, nothing fancy
• 1 cup chopped carrots: slice them kind of thick so they don’t melt into nothing
• 1 cup dill pickles, chopped: the punchy kind, cold from the jar, plus a bit of juice if you’re brave
• 1 cup heavy cream: brings everything together in the end, softens the bite
• 2 tablespoons all-purpose flour: to thicken, just enough so it hugs the spoon
• 1 tablespoon butter: start with real butter for flavor depth from the very beginning
• 2 teaspoons dried dill weed: ties the flavor neatly back together – don’t skip it
• Salt and pepper to taste: start gently then taste, taste, taste

Easy How-To

Start with the base

Melt the butter in a big heavy-bottomed pot – I always use the one with the chipped enamel. Add the onions before it browns. Let them go soft and sweet-smelling, about five minutes or so. A slow base gives the whole thing roundness later.

Add the flour

Sprinkle it over like you’re snowing in a tiny city, stir well until the onions look a bit paste-like. Cook for just a couple minutes – not browning, just warming the flour flavor off.

Pour the broth

Gradually add your broth, whisking lightly as you work to dissolve any lumps. It’ll look thin – don’t worry, that flour will thicken it right up over time. Bring it up to a gentle simmer, nothing wild.

Toss in the vegetables

Add the potatoes and carrots. Cover and simmer until tender, about 10-15 minutes. I usually test a potato cube by eating it way too early and burning my tongue. Do as I say, not as I do.

Pickles (and the brine!)

Add the chopped dill pickles. If you like it bold, pour in a tablespoon or two of the pickle juice too. Stir and let it all bubble gently for 10 minutes – you want the flavors to get to know each other a bit.

Cream and Dill

Lower the heat, sneak in the cream, and then stir in the dried dill. Now it smells like a deli and a dream at the same time. Let it all warm through gently – don’t let it boil or the cream might get fussy.

Taste and tweak

Now’s your moment. Add salt, black pepper, maybe a little more pickle brine if it feels flat (it won’t). Stir, breathe it in… ladle into bowls and serve warm-with-something-bready on the side.

Good to Know

• If the soup thickens too much as it sits (it often does), just stir in a splash of warm broth or water when you reheat it.
• People might wrinkle their noses at first – then quietly sneak thirds. It’s normal.
• Don’t skip the dill at the end, even if you’re tempted. It makes it feel complete, almost herbaceous in that pickle-y way.

Serving Ideas

• Thick slices of dark rye bread or pumpernickel with a swipe of good butter – classic pairing and so hearty.

Top Tricks

• Try blending half the soup with an immersion blender, then mixing it back into the pot. You get both creamy body and little bites of carrot, pickle, and potato.

Frequently Asked Questions

Can I use sour cream instead of heavy cream?

You can, though add it off the heat to avoid curdling – it gives a tangier, slightly lighter finish that some people prefer.

Will it still taste good without the pickle juice?

Yes, though the brine adds brightness. You can skip it and bump up the chopped pickles a bit if you like a gentler flavor.

Can I make it vegan?

Sure – use olive oil or vegan butter, swap in full-fat coconut milk or cashew cream, and sub veg broth. It won’t taste exactly the same, but it’s still comforting.

How long does dill pickle soup keep?

About three days in the fridge. It thickens and improves overnight, honestly. Just reheat gently and stir well.

Conclusion

Once you’ve tasted dill pickle soup, it’s weirdly hard to forget… in a good way. It’s that rare kind of dish that dares to speak loudly but still feels like home. A little strange, very special, and perfect when cold days need warming from the inside out.

More recipes suggestions and combination

Dill Pickle Potato Salad

The same tang, but picnic-ready. Adds texture next to grilled things.

Dill Pickle Chicken Salad

Zesty and cooling, especially good tucked into crusty rolls.

Dill Pickle Burgers

A great way to use leftovers from the soup – fold that flavor right into the meat.

Dill Pickle Deviled Eggs

Irresistibly snacky, with crunch and twang in every bite.

Dill Pickle Grilled Cheese

Trust me – sharp cheddar, good bread, thin pickle slices. Warm brine, melty cheese. Nothing better.