Dill Pickle Soup Recipe (Creamy Pickle & Dill Soup)

Dice the onion, mince the garlic, and grate (or thinly slice) the carrots. Grate or finely chop the pickle.

Melt the butter in a pot. Add the onion and cook over medium heat for 4–5 minutes until translucent.

Stir in the garlic for about 30 seconds. Add the carrots and sauté for 5–6 minutes, stirring so nothing sticks.

Sprinkle in the flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Gradually whisk in hot water or vegetable stock until smooth. Bring to a gentle boil, then simmer for 15 minutes.

Add the pickle, fresh dill, and dried dill. Let it simmer gently for 8–10 minutes so the flavors blend.

Lower the heat. Stir in the heavy cream. In a bowl, temper the sour cream with a few spoonfuls of hot soup, then slowly mix it into the pot.

Stir in the lemon juice and season with salt and pepper. Warm for 2–3 minutes without boiling, then serve hot.