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creamy dill pickle soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This unusual soup is a must try and one of my all time favorites. The dill pickle taste in this soup is very subtle and never overpowering. The coriander, turmeric and cumin really help tame and complement the dill pickle superbly. It is quick and easy to come together. You can have this ready for your family in about 30 minutes.

yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For creamy dill pickle soup

  • 2 Tbsp
    olive oil
  • 1
    medium sweet onion chopped
  • 3 stalk
    celery chopped
  • 3
    carrots peeled and sliced in thin rounds
  • 3
    cloves garlic minced
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1/2 tsp
    ground turmeric
  • 1/4 tsp
    fresh ground black pepper
  • 1/4 tsp
    dill weed
  • 3 Tbsp
    flour
  • 6 c
    low sodium chicken broth
  • 1 c
    finely grated dill pickles
  • 1 1/2 lb
    yukon gold potatoes cut in small cubes
  • 1/2 c
    whipping cream

How To Make creamy dill pickle soup

  • 1
    Heat olive oil over medium heat in a dutch oven or heavy stock pot. Add onions, celery and carrots and cook for 4-5 minutes; stirring several times. Add garlic, cumin, coriander, turmeric, pepper and dill weed. Cook for 1 minute stirring constantly. Reduce heat to medium low and sprinkle with flour cooking for 1 minute; stirring constantly.
  • 2
    Stir in chicken broth, pickles and potatoes cooking for about 15 minutes; until the potatoes are soft. Stir in cream. Cook for an additional 2-3 minutes; until the soup is hot. Serve promptly.
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