top of page

Pickle Soup

Prep Time:

15 Minutes

Cook Time:

30 Minutes


4-6 Servings


About the Recipe

Pickle soup may sound like an unusual dish, but it's a hidden gem that I absolutely adore. There's something so comforting and satisfying about the tangy, savory broth that makes it a perfect dish for any time of the year.

I first had this soup at a little restaurant here in the Eastern Townships called Tinteretto. They make the best soup and scones around. One of them being Pickle Soup. Since I do not live next door to them and they do not always have pickle soup on the menu, I knew I needed to come up with a recipe so that I could enjoy it whenever I was craving it. Pickle soup has a unique taste that comes from the combination of dill pickles, potatoes, and broth. The sourness of the pickles adds a zesty flavor that is balanced out by the creaminess of the potatoes. It's a perfect combination that is both tangy and savory.

The texture of pickle soup is also something that I love. The broth is creamy and the added vegetables give it a hearty feel. The potatoes are cooked until they're soft and almost melt in your mouth. And the chunks of pickle add a nice crunch to each spoonful. It's a great dish for a cold winter night or when you're in need of some comfort food.

Another reason I love pickle soup is that it's incredibly easy to make. With just a few ingredients, you can have a delicious meal on the table in no time. The traditional recipe typically calls for broth, potatoes, dill pickles, flour, cream, and seasonings to which I added carrots and celery to add more depth of flavor and crunch. You can make it your own by adding other vegetables or adjusting the seasonings to your liking. For example, you could add different types of pickles, like spicy pickles or bread and butter pickles, to switch up the taste.

In conclusion, pickle soup is a fantastic dish that I would highly recommend to anyone looking for a new and unique recipe to try. It's a comforting and hearty soup that is both tangy and savory. Plus, it's incredibly easy to make, so it's a great recipe to add to your weeknight meal rotation. I hope you give it a try and love it as much as I do!


3 Potatoes (Yukon Gold or Fingerling)

2-3 Medium Carrots (Sliced)

2-3 Celery Stalks (Sliced

1 Yellow Onion (chopped)

2 Garlic Cloves (finely chopped)

2 tablespoons Extra Virgin Olive Oil

2 tablespoons Unsalted Butter

4 tablespoons All-Purpose Flour

6 cups Vegetable Broth

1 cup Dill Pickles (finely chopped)

1 cup Pickle Juice

1/2 teaspoon Dijon Mustard

1/2 teaspoon Wholegrain Mustard

1 bunch Fresh Dill (Roughly chopped)

2 Bay Leaves

1 tablespoon Thyme

1/2 cup Heavy Cream (+ extra for drizzling)

*Sriracha or Hot Sauce (Optional)


This soup requires quite a few ingredients, the ingredients list is longer than the cooking explanation, but it is so worth the prep time.

Start by chopping your onion, garlic, potatoes, carrots, celery, and pickles. You want everything to be in nice bite sized pieces. l like to slice my carrots and celery, but if you prefer to chop them, that is fine too. I make my pickle pieces quite small, so that you can easily get a few pieces on a spoon with the rest of the veggies.

Remove the dill frawns from the stem and roughly chop.

Now that everything is prepped the soup will be easy to throw together.

In a large pot start by heating up your olive oil and onions. Sauté until onions begin to become translucent. Add your garlic and continue to cook 1-2 minutes until fragrant.

Add your carrots and celery and cook, stirring occasionally for another 3-4 minutes until the carrots and celery start to soften.

Add in the butter and flour and mix until your veggies are coated in a light floury paste.

Add the vegetable stock and potatoes. Cook until the potatoes are cooked through, approximately 15 minutes (test by sticking a fork into a potato piece. If it goes in easily, they are cooked). Next, add your pickles and stir. Cook for another 2-3 minutes. Add the chopped dill, thyme and bay leaves. Keep cooking and stirring occasionally 2-3 minutes. Add the two mustards, pickle juice and cream. Cook for an additional 5 minutes and flavor with salt and pepper to taste.

To serve, you can drizzle a little more cream over top and a sprinkle of fresh dill. If you like it spicy you can also add some sriracha or a splash of your favorite hot sauce.

bottom of page