Soups and Stews

Cream of Dill Pickle Soup

Cream of Dill Pickle Soup

What??? Yes….pickle soup. It is exactly as it sounds. Soup with pickles in it. Yes it’s good, and no, I’m not pregnant. I had never heard of this soup before meeting my husband, and he raved about it after trying it at a friend’s house. I like pickles, so I decided to give it a try too. I browsed the internet for recipes, and found that it is actually a real thing. I tried a few recipes, added and subtracted ingredients and eventually came up with my own recipe for Cream of Dill Pickle Soup.
Cream of Dill Pickle Soup

When I was developing this recipe, I knew I wanted it to be creamy (but not laden with fat), chunky, a little meaty and have a strong pickle flavor. I dislike soups that are thin with no substance to them. The creaminess comes from the addition of milk and evaporated milk at the end of the cooking. I always use evaporated milk in my soups to provide creaminess without all the extra fat that you would get from cream. I used red potatoes, onions and cut up dill pickles to provide the chunks in the soup. The meatiness comes from the addition of extra lean ground beef. Normally I would replace red meat with ground turkey or chicken, but in this recipe I really like the flavor of the beef, and use only a small amount of it. And finally, the pickle flavor comes from a generous amount of dill pickles, pickle brine, fresh dill and garlic. A little curry powder and white pepper lend a little spice too.

Pickle soup overhead

While this soup definitely sounds odd (pickles and curry…together?), it somehow works. I love to serve it with fresh bread or rolls. Like any soup, it’s perfect on a chilly spring day. Give it a try and you won’t be disappointed.Pickle soup

Cream of Dill Pickle Soup
Print
Thick and Creamy Dill Pickle Soup
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 
Course: Entree
Servings: 6
Author: Domestic Dreamboat
Ingredients
  • 3 Tablespoons unsalted butter
  • 1 small yellow onion chopped fine
  • 4 cloves garlic minced or pressed
  • 1/2 pound extra lean ground beef
  • 1/4 cup all purpose flour see note
  • 4 cups reduced sodium chicken broth
  • 3 inch small red potatoes cut into 1/2 pieces (about 1 and 1/2 cups)
  • 1/2 cup chopped dill pickles about 8-10 small pickles
  • 3 Tablespoons dill pickle brine
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon minced fresh dill or 1 tsp dried dill
  • 1 teaspoon curry powder
  • 1/2 teaspoon white pepper
  • 2 leaves bay
  • 1 cup milk
  • 1 cup evaporated milk
Instructions
  1. Melt butter in a dutch oven over medium high heat. Add onions and cook until softened, about 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beef, and cook until browned, breaking it up with spoon as it cooks. Sprinkle flour over beef mixture and cook for 2 minutes, stirring constantly.
  2. Very slowly pour in chicken broth, stirring constantly to avoid lumps. Stir in potatoes, pickles, pickle brine, Worcestershire, dill, curry powder and bay leaves and bring to a boil. Reduce heat and simmer, covered until potatoes are soft, about 30-40 minutes. Stir in milk and evaporated milk and heath throuth. Remove bay leaves and serve, topping with additional fresh dill and/or pickle slices if desired.
Recipe Notes
Flour acts as a thickener in this recipe. Omit it if you are on a gluten free diet.

Pickle soup nutrition info

Cream of Dill Pickle Soup Nutrition Notes

Using canned evaporated milk instead of cream in this recipe (as in all cream soup recipes) significantly cuts down on fat, saturated fat and calorie content of the recipe. While the flour in this recipe acts as a thickener for the soup, feel free to omit it if you are on a gluten free diet.

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5 Comments

  • Reply
    Phi @ The Sweetphi Blog
    March 23, 2016 at 9:27 AM

    This sounds suuuuper delish! My mother is German and so I’ve had pickles in soup before – yes, it might sound weird to some, but after trying it, it’s sooo good!

  • Reply
    KellyRose
    March 25, 2016 at 5:50 PM

    When Nolan was our babysitter he once ate all our pickles and then drank the brine straight from the jar… He told us it was good for our health!

    • Reply
      Carissa
      March 25, 2016 at 7:20 PM

      Hahaha…Wow! Funny, he never mentioned that one!

  • Reply
    Amie
    February 8, 2017 at 7:48 PM

    This was awesome. I made a pickle soup a while ago and it was okay… this soup will definitely be a keeper!

    • Reply
      Carissa
      February 8, 2017 at 8:21 PM

      I’m so glad you liked it. And that reminds me…I definitely need to make this again soon!

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