Dill Pickle Soup (gluten-free, vegetarian)

Dill Pickle Soup (gluten-free, vegetarian)

Take a break from chicken noodle, tomato or broccoli cheddar and try this Dill Pickle Soup, featuring our Cucumber Dilly Pickles!

What You Need:

  • 2 Tbsp grass-fed butter

  • 1 cup diced onion

  • 1 cup diced carrot

  • 4 fresh garlic cloves, minced

  • 4 medium russet potatoes, or 5/6 large Yukon gold potatoes, peeled and sliced into small cubes

  • 8 cups chicken or vegetable broth

  • 4 dill pickles grated

  • 1 bay leaf

  • ½ cup dill pickle juice

  • ½ cup sour cream

  • 2 tbs fresh chopped dill and more for garnish

  • Sea salt and black pepper to taste


  1. Dice your vegetables and grate the pickles.

  2. Put stockpot or large Dutch oven on medium heat on stovetop. Add butter.  When melted, add onions and carrots and sauté until onions are translucent. Add minced garlic and sauté a few minutes until fragrant.

  3. Add broth, potatoes, pickle and bay leaf and bring to a boil. Reduce the heat to a low simmer and cook approximately 20-25 minutes or until vegetables are soft. Using a ladle, scoop out about 4 cups of the soup and set aside to cool a bit. Put in blender and puree. Add back into the pot. Alternatively, use an immersion blender to partially blend some of the soup to thicken it. 

  4. Add in the sour cream, pickle juice, and fresh dill. Stir well. Turn off the heat and set soup aside.

  5. Taste the soup. Depending on the saltiness of your pickle juice, add salt or more pickle juice as needed to your taste. Serve immediately in individual bowls and garnish with some more fresh dill and a bit of black pepper. Enjoy!

  6. The leftover pickle juice can be used to brine chicken for grilling or frying, or for throwing back some shots! 

Back to blog