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.

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


  1. In a large pot or Dutch oven over medium heat, add your butter or olive oil.
  2. Once hot, add your onions and cook for 4-6 minutes until translucent.
  3. 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.
  4. Lower temp, cover and allow to cook for 30 minutes or until the potatoes are fork tender.
  5. In a separate bowl mix sour cream with broth. Whisk to combine – then add to the soup. Stir.
  6. Using a stick immersion blender or an actual blender in batches, blend until creamy.
  7. Return to the pot. Add salt and pepper to taste.
  8. Ladle into bowls and top with a sprig of fresh dill. Enjoy!