pickle soup recipe
The Best pickle soup recipe
I love how this soup works for every occasion—whether it’s a casual weeknight dinner or a meal for company. It’s light enough to balance out heavier dishes but hearty enough to stand alone. My husband always says it’s the perfect soup for when the weather’s nice but not too warm, and my kids swear by it after a day of playing outside. It’s also something that’s easy to customize; swap in different veggies if you’re watching your intake, or add a splash of cream for a richer taste. The health benefits aren’t bad either—pickles are packed with probiotics, and the broth is usually made with low-sodium chicken or vegetable base, which makes it a decent way to get some extra veggies in without feeling like you’re missing out. My kids don’t even realize they’re eating their greens until I tell them they’re getting their “soup vitamins.” It’s the kind of meal that’s practical, tasty, and just feels right.
Classic Pickle Soup with Cornbread
A tangy and creamy soup made with dill pickles, served with a crispy cornbread topping. Perfect for a cozy meal!
🥘Ingredients
- 4 cups vegetable broth
- 1 (28 oz) can dill pickles, drained
- 1 (15 oz) can black-eyed peas, drained
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp dried dill
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup unsalted butter, melted
👨🍳Directions
-
1
In a large pot, combine vegetable broth, diced onion, minced garlic, black-eyed peas, corn, diced tomatoes, Worcestershire sauce, apple cider vinegar, dill, smoked paprika, salt, and black pepper. Bring to a boil. -
2
Reduce heat to low, add drained pickles, and simmer for 20 minutes. Remove from heat and let soup cool slightly. -
3
Preheat oven to 375°F (190°C). In a mixing bowl, whisk together flour, cornmeal, baking powder, salt, buttermilk, egg, melted butter, and shredded cheese until smooth. -
4
Pour the cornbread batter into an oven-safe baking dish. Spread the soup evenly over the batter. Bake for 20-25 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.
🔧Equipment
- Large pot
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Oven-safe baking dish (9×13 inches)
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of hot sauce or a dash of cayenne pepper to the soup.
- Substitute buttermilk with plain yogurt for a lighter option.
- Make sure to adjust salt levels according to your taste preferences, as broth and pickles can vary in saltiness.
Watch Video Of How Classic Pickle Soup with Cornbread Works
❓ Frequently Asked Questions About Pickle Soup with Cornbread
1. What are the main ingredients required for making classic pickle soup?
To make classic pickle soup, you’ll need the following key ingredients: pickles (dill or bread-and-butter), chicken or vegetable broth, milk or cream, butter, flour, salt, pepper, and a pinch of sugar. Some variations may include onions, celery, or a touch of vinegar for tanginess.
—
2. Can I use store-bought pickle juice instead of making my own?
Yes, you can absolutely use store-bought pickle juice! It adds a great flavor and saves time. Just ensure it’s plain (no added salt or spices) to avoid overpowering the soup. A simple ratio is 1 cup of pickle juice per 4 cups of broth.
—
3. How should I adjust the thickness of the soup if it’s too thin or too thick?
If your pickle soup is too thin, simmer it uncovered for 5–10 minutes to reduce liquid. For a thicker texture, mix 1–2 tablespoons of cornstarch with 2 tablespoons of cold water, stir into the soup, and simmer until thickened. Avoid overdoing it—pickle soup should still be creamy but not gluey.
—
4. Can I add other vegetables or proteins to customize the soup?
Absolutely! Common add-ins include:
– Vegetables: Diced celery, carrots, or onions (for a heartier base).
– Proteins: Shredded chicken, turkey, or even smoked sausage (like kielbasa).
– Herbs: Fresh dill, parsley, or a bay leaf for extra flavor.
Just sauté veggies lightly before adding broth to preserve texture. Avoid overcrowding the pot to prevent a watery soup.
—
5. How do I store and reheat pickle soup properly?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months. To reheat:
– Stovetop: Warm on low heat, stirring occasionally, until bubbly (about 5–7 minutes).
– Microwave: Cover with a damp paper towel and heat in 30-second bursts, stirring between each.
Add a splash of milk or broth if it’s too thick after reheating.
