Dill Pickle Soup Recipe (Creamy Pickle & Dill Soup)
This dill pickle soup is built on sautéed onion, garlic, and carrots, thickened with a little flour, then mellowed with cream. A small splash of lemon juice and a spoon of sour cream keep the tang balanced and bright. The ingredient list is simple, and the how-to steps are quick to follow right at the stove.
Ingredients
For the soup
Step-by-Step Method
Prep the basics
Dice the onion, mince the garlic, and grate (or thinly slice) the carrots. Grate or finely chop the pickle.
Soften the onion
Melt the butter in a pot. Add the onion and cook over medium heat for 4–5 minutes until translucent.
Add garlic and carrots
Stir in the garlic for about 30 seconds. Add the carrots and sauté for 5–6 minutes, stirring so nothing sticks.
Make a quick roux
Sprinkle in the flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
Pour in the liquid and simmer
Gradually whisk in hot water or vegetable stock until smooth. Bring to a gentle boil, then simmer for 15 minutes.
Stir in pickle and dill
Add the pickle, fresh dill, and dried dill. Let it simmer gently for 8–10 minutes so the flavors blend.
Add dairy without curdling
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.
Finish and serve
Stir in the lemon juice and season with salt and pepper. Warm for 2–3 minutes without boiling, then serve hot.