Dill Pickle Soup
A comforting, tangy soup made with dill pickles and cream, perfect for chilly evenings and using up extra pantry vegetables.
I first tasted dill pickle soup on a chilly weeknight and was surprised by how comforting a tangy bowl felt — bright, creamy, and oddly nostalgic. This version keeps things simple: diced dill pickles and a splash of cream turn humble pantry vegetables into a soup that’s great for using up extra pickles. If you like pickle-forward dishes, you might also enjoy a tangy sandwich twist like this flavored dill pickle chicken salad.
What makes this recipe special
Dill pickle soup is one of those happy accidents — a little tart, a little creamy, and very low-fuss. It’s ideal when you want a fast weeknight meal that still feels different from the usual soup rotation. A few reasons to try it:
- Quick to make: Most of the time is hands-off simmering.
- Pantry-friendly: Uses common root vegetables and store-bought pickles.
- Kid-friendly with a twist: The tang can be dialed down with more cream or potato.
- Vegetarian as written: If you use vegetable broth, it’s naturally meat-free.
How this recipe comes together
This soup is straightforward: soften aromatics and vegetables, simmer with diced pickles in vegetable broth so the brine and veggie flavors meld, then finish with heavy cream and fresh dill for brightness. Expect about 30–35 minutes from start to table. The goal is tender potatoes and carrots that still hold a little shape so the texture complements the briny pickle pieces.
What you’ll need
- 2 cups diced dill pickles (choose crunchy dill pickles for texture)
- 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 potatoes, diced (Yukon Gold or Russet)
- 4 cups vegetable broth
- 1 cup heavy cream (see notes for dairy-free swaps)
- Salt and pepper to taste
Ingredient notes: If your pickles are very salty or briny, reduce added salt and taste as you finish. For a dairy-free version, use full-fat coconut milk or a cashew cream substitute but expect a slightly different flavor profile.
Step-by-step instructions
- Heat a large pot over medium heat with 1–2 tablespoons of oil or butter. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Add the chopped carrots and diced potatoes. Cook, stirring occasionally, for 5–7 minutes to start softening the vegetables.
- Pour in the diced dill pickles and the 4 cups of vegetable broth. Bring the pot to a boil, then reduce heat and simmer gently for about 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and the fresh dill. Warm through for 2–3 minutes without boiling. Season with salt and pepper to taste. Serve hot.
Short, clear actions make this easy to follow: sauté, add, simmer, finish.
01Ingredients
Vegetables and Aromatics
Main Ingredients
02Method
- Preparation
- Cooking
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0 OF 7 DONE03Recipe notes
- 01For dairy-free, use full-fat coconut milk or a cashew cream substitute. To freeze, omit the cream and freeze the soup base for up to 3 months.
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Serving suggestions
Serve the soup hot with a sprinkle of extra chopped dill and a grind of black pepper. For texture and balance, try these pairings:
- A crusty rye or sourdough slice for dipping.
- Toasted croutons or a swirl of crème fraîche for richness.
- A light side salad to cut the creaminess.
For a fun pickle-forward meal, serve alongside crispy air-fryer fried pickles — the contrast of hot crunch with a tangy soup is delightful.
Storage and reheating tips
Refrigerator: Cool the soup quickly and store in an airtight container for up to 3–4 days.
Freezing: Heavy cream can separate when frozen. To freeze, omit the cream and freeze the soup base for up to 3 months; thaw and stir in fresh cream when reheating.
Reheating: Warm gently over low heat, stirring often. If the soup looks slightly separated after storage, whisk in a splash of fresh cream or milk off the heat to bring it back together.
Food safety note: Always reheat leftovers to at least 165°F (74°C) and do not leave perishable food at room temperature for more than two hours.
Creative twists
- Polish-Style: Add a tablespoon of sour cream at the end and swap dill for chives for a closer take on zupa ogórkowa.
- Heartier: Add shredded rotisserie chicken or smoked turkey kielbasa for a more substantial meal.
- Dairy-free: Use canned full-fat coconut milk and finish with lemon zest instead of dill for a brighter finish.
- Spicy pickles: Use spicy dill pickles and finish with a drizzle of chili oil for heat.
Your questions answered
Can I use sweet or bread-and-butter pickles?
A: Yes, but they’ll make the soup noticeably sweeter. Balance with extra broth or a squeeze of lemon if needed.
Is this recipe vegetarian?
A: As written (with vegetable broth) it’s vegetarian. For vegan, substitute the heavy cream with a high-fat plant milk like coconut and confirm broth is vegan.
Can I prepare this ahead for guests?
A: Yes. Make the soup base a day ahead and refrigerate. Reheat gently and add cream and fresh dill just before serving for the brightest flavor.
Will the pickles get mushy?
A: Simmering 20 minutes softens them but still leaves some texture. Add pickles later in the simmer if you want them crisper.
Conclusion
Dill pickle soup is a small delight — bright, cozy, and quick to pull together. If you want to see another classic home cook’s take on dill pickle soup with a video walkthrough, check out this recipe with demo: Dill Pickle Soup + VIDEO – Noble Pig. For a different spin, try my Polish Dill Pickle Soup. Enjoy experimenting with the tang — it’s one of those recipes that rewards small tweaks.
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