Description
A rich and flavorful creamy dill pickle soup, perfect for a comforting meal. This recipe highlights the tangy taste of dill pickles in a smooth, creamy broth.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups chopped dill pickles
- 1/2 cup heavy cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add chopped dill pickles and simmer for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in heavy cream, fresh dill, and parsley.
- Heat gently, but do not boil.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a tangier soup, use more dill pickles.
- Adjust creaminess by adding more or less heavy cream.
- Garnish with extra fresh dill or a dollop of sour cream.
- This soup can be made vegetarian by using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
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