How do I make this dill pickle soup creamy?

After adding the sour cream mixture, use an immersion blender directly in the pot or transfer the soup in batches to a regular blender to achieve a smooth, creamy consistency.

What kind of pickles should I use for this soup?

The recipe specifies using 4 chopped dill pickles, which are essential for providing the soup's signature tangy and briny flavor.

Why do I need to reserve broth for the vegan sour cream?

Reserving 1/2 cup of vegetable broth to whisk with the vegan sour cream separately helps temper the sour cream, preventing it from curdling when it's added to the hot soup.

Can I adjust the tanginess of the soup?

The recipe's distinct tang comes from the cup of pickle juice; for a milder flavor, you could try reducing the pickle juice slightly and supplementing with more vegetable broth, though this will alter the intended profile.

How should I store leftover Dill Pickle Soup?

Store any leftover soup in an airtight container in the refrigerator for 3-4 days. This creamy soup also freezes well for longer storage.

7 years ago

Dill Pickle Soup
[Vegan, Gluten-Free]

RO By: Robin

Author Bio

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook.... Read More

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A rustic bowl of creamy, light green dill pickle soup, garnished with a fresh sprig of dill, ready to be enjoyed.

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Discover more recipes with these ingredients

Dill Pickle Soup [Vegan, Gluten-Free]

Dairy Free

It may sound super weird… dill pickle soup!?! However it’s a potato base, very thick and creamy with a dill twang. Seriously, it’s everything. This soup will easily keep in the fridge for 5 days making it a great meal prep idea and reheats beautifully, as well as freezes nicely.

Ingredients You Need for Dill Pickle Soup [Vegan, Gluten-Free]

1 tablespoon of vegan butter or olive oil in a large stock pot
1 medium sized onion, diced
4 dill pickles, chopped
4 large white potatoes, peeled and chopped
1 cup of pickle juice
4 cups of vegetable broth (reserve 1/2 cup to blend with your sour cream)
1 container vegan sour cream
Fresh dill for garnish
Salt and pepper

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How to Prepare Dill Pickle Soup [Vegan, Gluten-Free]

In a large pot or Dutch oven over medium heat, add your butter or olive oil.
Once hot, add your onions and cook for 4-6 minutes until translucent.
Add your remaining ingredients through broth (reserve 1/2 cup to blend in a separate bowl with the sour cream) and bring to a boil.
Lower temp, cover and allow to cook for 30 minutes or until the potatoes are fork tender.
In a separate bowl mix sour cream with broth. Whisk to combine – then add to the soup. Stir.
Using a stick immersion blender or an actual blender in batches, blend until creamy.
Return to the pot. Add salt and pepper to taste.
Ladle into bowls and top with a sprig of fresh dill. Enjoy!