Dill Pickle Soup

Instructions

Cook the Vegetables: In a large pot, bring the broth to a boil. Add the potatoes and carrots, and cook for 10-12 minutes, or until tender.
Make the Roux: In a medium saucepan, melt the butter. Whisk in the flour, cooking for 2-3 minutes until smooth and slightly golden. Gradually whisk in 1 cup of the hot broth, until smooth and thickened.
Combine: Slowly stir the roux into the pot with the broth and vegetables.
Add Pickles: Stir in the chopped dill pickles, pickle juice, and dill. Simmer for 5 minutes.
Finish with Cream: Reduce heat to low, stir in the heavy cream. Heat through (do not boil). Season with salt and pepper.
Serve: Ladle into bowls, garnish with fresh dill. Serve warm with crusty bread or crackers.

Pickle Juice: Adjust the pickle juice to your taste. Start with 1 cup and add more if desired.
Cream: Adding the cream at the end creates a creamy texture. Avoid boiling to prevent curdling.
Broth: Chicken broth is rich, but vegetable broth works well for a vegetarian option.

Spicy: Add 1/4 teaspoon cayenne pepper or hot sauce.
Vegan: Use olive oil, plant-based cream (coconut or cashew), and cornstarch instead of flour.
Cheesy: Stir in 1/2 cup shredded sharp cheddar at the end.

For a keto or low-carb version:

Yes! Store in the refrigerator for up to 3 days. Reheat gently.

Yes, but the cream may separate. Freeze in an airtight container for up to 3 months. Reheat and stir well.

Less pickle flavor? Use 1/2 cup pickle juice. More? Add more to taste!

Pairs well with crusty bread, crackers, or a grilled cheese.

Enjoy this unique and delicious Dill Pickle Soup! Let us know what you think!

Check out our other soup recipes!