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Dill Pickle Soup

A unique and flavorful soup that combines the tangy taste of dill pickles with creamy goodness, perfect for meal prep or a quick comforting dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons butter Can substitute with olive oil for a lighter version.
  • 1/2 cup all-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 7 cups chicken broth Use vegetable broth for a vegetarian option.
  • 1/2 cup finely chopped dill pickles
  • 2 tablespoons dill pickle juice
  • 2 tablespoons white sugar
  • 1 tablespoon Worcestershire sauce
  • 4 teaspoons onion salt
  • 2 teaspoons minced garlic
  • 1 teaspoon dill weed
  • 1 teaspoon curry powder
  • 1/2 teaspoon white pepper
  • 2 large bay leaves
  • 2 cups warm milk Use plant-based milk for a dairy-free version.

Method
 

Preparation
  1. Melt the butter in a large stockpot over medium heat.
  2. Whisk in the flour and cook until it starts to turn a pale beige color, about 1 to 2 minutes.
  3. Slowly whisk in the chicken broth until the mixture is thickened and smooth, taking about 2 to 3 minutes.
  4. Add in the finely chopped dill pickles, dill pickle juice, sugar, Worcestershire sauce, onion salt, minced garlic, dill weed, curry powder, white pepper, and bay leaves.
  5. Increase the heat to medium-high and bring the mixture to a boil.
  6. Reduce the heat to medium-low and let it simmer for about 5 minutes, whisking frequently to avoid sticking.
  7. Remove the pot from heat and whisk in the warm milk until fully combined.
  8. Lastly, remove the bay leaves before serving.

Notes

For serving, pair with a fresh garden salad or whole-grain bread. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.