About the Recipe
Pickle soup may sound like an unusual dish at first, but it’s truly a hidden gem that I can’t get enough of. There’s something so unique and comforting about the tangy, savory broth that makes this soup a perfect choice for any time of year. Whether you’re a devoted pickle lover or simply looking for a creative twist on hearty comfort food, this soup will surprise and delight your taste buds.
My love for pickle soup began at a charming little restaurant in the Eastern Townships called Tinteretto. Known for their incredible soups and scones, they introduced me to the joy of pickle soup. Unfortunately, it’s not always on their menu, and since I don’t live next door, I decided to create my own recipe to enjoy this dish whenever the craving hits.
What makes pickle soup so special is its unique combination of flavors and textures. The tangy sourness of dill pickles pairs perfectly with the creaminess of Yukon Gold potatoes, creating a balanced, savory dish. The broth, enriched with cream and a blend of herbs, is smooth and satisfying, while the added vegetables like carrots and celery provide a delightful crunch and added depth of flavor. And, of course, the chunks of pickle offer a zesty pop of tanginess in every bite.
This soup is ideal for a chilly winter evening, but it’s also a wonderful year-round recipe for pickle enthusiasts. It’s incredibly easy to make, using simple ingredients you likely already have in your pantry or fridge. The base recipe includes potatoes, pickles, broth, flour, cream, and seasonings, but it’s versatile enough to adapt to your preferences. You can add spicy pickles for a kick, bread-and-butter pickles for a hint of sweetness, or even additional vegetables to make it heartier.
Pickle soup is not just delicious—it’s a comforting, nourishing meal that comes together in no time. Its simplicity and unique flavor profile make it a standout addition to your weeknight dinner rotation or a conversation starter at your next gathering.
I hope you’ll give this recipe a try and discover the magic of pickle soup for yourself. It’s a dish that’s sure to become a favorite in your kitchen, just as it has in mine!
Unique and Tangy Flavor: This soup’s standout ingredient, dill pickles, gives it an irresistibly bold and tangy taste. It’s a conversation starter and a delightful surprise for pickle lovers.
Creamy Comfort: With heavy cream and a smooth base, it’s a comforting, hearty soup that’s perfect for cold days.
Customizable Heat:Â Add a splash of Sriracha or hot sauce for a spicy twist, or enjoy it as-is for a mellow and savory experience.
Vegetarian-Friendly: Made with vegetable broth and loaded with fresh veggies, it’s a great option for vegetarians or anyone craving a meatless meal.
Easy to Make: Using simple ingredients, this soup comes together quickly and doesn’t require any advanced cooking skills.
Herbaceous Aroma:Â The addition of fresh dill, thyme, and bay leaves creates a fragrant and inviting aroma that will fill your kitchen.
Perfect for Leftovers:Â This soup tastes even better the next day, as the flavors meld together. Make a big batch and enjoy it throughout the week.
Rich and Filling:Â The combination of potatoes, carrots, and celery ensures a hearty, satisfying dish that can stand alone as a meal.
Crowd-Pleaser: Serve this at a gathering, and you’ll have guests asking for the recipe—it’s unique yet universally appealing.
Great for Any Season: Whether you’re warming up in the winter or looking for a tangy dish to refresh your palate, this soup is versatile year-round.
What You'll Love
1. Can I use chicken broth instead of vegetable broth?Yes, you can substitute chicken broth if you prefer. It will add a slightly richer flavor to the soup.
2. What kind of pickles work best for this recipe?Dill pickles are recommended for their tangy flavor, but you can experiment with other types, like half-sour pickles, for a milder taste.
3. Can I make this recipe dairy-free?Yes, replace the butter with a plant-based alternative, and use coconut cream or cashew cream instead of heavy cream.
4. Can I skip the mustard?
If you’re not a fan of mustard, you can omit it. However, the Dijon and wholegrain mustard add depth to the soup’s flavor.
5. How do I store leftovers?
Let the soup cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months.
6. Can I adjust the tartness?
Absolutely! Reduce the amount of pickle juice for a less tangy soup, or add more for an extra punch of flavor.
7. Can I make this soup spicy?
Yes! Add Sriracha or hot sauce to the soup while cooking or drizzle it on top when serving for a spicy kick.
8. What can I serve with this soup?
Crusty bread, garlic toast, or a simple green salad pair wonderfully with this tangy and creamy soup.
9. Can I make it gluten-free?
Yes, use a gluten-free flour blend or cornstarch as a thickener instead of all-purpose flour.
10. Can I use dried dill instead of fresh?
Fresh dill is ideal for the best flavor, but you can use 1 teaspoon of dried dill in place of each tablespoon of fresh dill.
Frequently asked Questions
Ingredients
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)
Preparation
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.