dill pickle soup recipe
The Best dill pickle soup recipe
I love this recipe because it’s versatile enough to be a cozy weeknight dinner or a showstopping dish for a holiday gathering. The dill and vinegar give it a zesty kick that cuts through the heaviness of colder months, while the creamy broth makes it feel indulgent without being heavy. Plus, it’s surprisingly light on calories—just enough to satisfy without weighing you down. My husband swears by it after a long shift, and my kids will eat it straight from the bowl with no second thoughts. It’s the kind of dish that makes you feel like you’ve done something good for your health, even if you’re not counting calories. And honestly? It’s just plain delicious.
Classic Dill Pickle Soup with Creamy Topping
A refreshing, tangy soup that balances bold flavors with a creamy finish. Perfect for chilly evenings, this recipe uses homemade dill pickles for a bright, herby depth.
🥘Ingredients
- 4 cups vegetable broth
- 1 (15 oz) can diced tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp dried dill
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 bay leaf
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- Salt to taste
👨🍳Directions
-
1
In a large pot, combine vegetable broth, diced tomatoes (with juice), onion, garlic, dill, smoked paprika, black pepper, and bay leaf. Bring to a boil. -
2
Reduce heat to medium and simmer for 15 minutes, allowing the flavors to meld. Remove the bay leaf before continuing. -
3
Blend the soup until smooth. Return it to the pot and simmer for another 10 minutes to thicken slightly. -
4
In a small bowl, whisk together sour cream, mayonnaise, chopped dill, lemon juice, and a pinch of salt until fully combined. -
5
Pour the creamy topping over the soup and stir gently. Taste and adjust seasoning if needed.
🔧Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Blender
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Dill Pickle Soup with Creamy Topping Works
❓ Frequently Asked Questions About Dill Pickle Soup with Creamy Topping
1. What is the best way to store homemade dill pickle soup?
Keep the soup in an airtight container in the refrigerator for up to five days. For longer storage, freeze it in portions for up to three months. Thaw overnight in the fridge before reheating.
2. Can I substitute any of the ingredients if I don’t have them on hand?
Yes, you can adjust the broth slightly—use vegetable or chicken stock if needed. For extra flavor, add a splash of apple cider vinegar or a pinch of smoked paprika instead of the dill. If you lack fresh dill, dried dill works in half the quantity.
3. How do I know when the soup is done?
The soup is ready when the broth reaches about 180°F (82°C) and the vegetables are tender but still crisp. The pickled onions should soften slightly, and the soup should have a balanced, tangy-savory flavor.
4. Should I add the dill after cooking, or before?
Add the dill right before serving. Fresh dill loses its vibrant flavor quickly, so cooking it in would make it bitter. A sprig on top of each bowl adds freshness and presentation.
