Dill Pickle Soup
A comforting, tangy soup made with dill pickles and cream, perfect for chilly evenings and using up extra pantry vegetables.
Ingredients
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots chopped
- 2 medium potatoes, diced (Yukon Gold or Russet)
Main Ingredients
- 2 cups diced dill pickles
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste Salt and pepper
Instructions
Preparation
- 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.
Cooking
- 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.
Notes
For 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.