Dill Pickle Soup

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This recipe appears in my book The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. Check out the book on Amazon if you're looking for more tasty recipes.

Are you a pickle nut like me? Then you need to make this soup, like right now. I did not know dill pickle soup existed until my family went to a restaurant called The Fountain on Locust for my sister’s birthday a few months back. It’s one of their specialties. Thick and creamy from the potatoes, with lots of saltiness from the pickles, and the fresh tang of dill — it was clearly a dish I needed to add to my repertoire. I finally got around to making it. I like my version even more. ;)

(If you’re in St. Louis and looking for a fun restaurant, definitely check The Fountain on Locust out. It’s a soda fountain with neat art deco decor, a million delicious drinks, and a gluten-free menu.)

  • olive oil for the pan
  • 1/2 medium yellow onion, diced
  • 2-3 cloves garlic, minced
  • 3 medium Yukon Gold potatoes (1 1/2 pounds), cubed
  • 2 1/2 cups gluten-free vegetable broth or water
  • 1/2 cup pickle brine
  • 8 ounces dill pickle spears (7-8 spears), diced + extra for garnish
  • 1/2 cup chopped fresh dill + extra for garnish
  1. Heat a medium pot with a lid over medium heat. Lightly coat the bottom of the pot with oil. Add the onion and cook for 4-5 minutes, until softened. Add the garlic and cook until fragrant, around 30-60 seconds.
  2. Add the potatoes, broth or water, and pickle brine. Cover and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, 15-20 minutes.
  3. Pour the soup into a blender, or use an immersion blender to puree. If using a standing blender, remove the middle piece from the lid and cover with a towel to allow steam to escape while blending.
  4. Return the soup to the pot. Stir in the pickles and dill. Cook until heated through, about 5 minutes. Serve immediately, garnished with extra pickles or dill, if desired.

(Serves 4)

Remember that the pickles and brine are pretty salty, so you don’t want to use a really salty broth. I actually used these vegan boullion cubes at half strength.

When blending the soup, you want to stop when it is just pureed. The soup can end up kind of gummy if you blend it for too long.

I’m also sharing this recipe in Slightly Indulgent Tuesday, Hearth and Soul Hop, Gluten-Free Wednesdays, Whole Food Wednesdays, Full Plate Thursdays, and Wellness Weekends.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. as a Polish girl, I grew up on this soup!…i have not had this since i was younger–now i am 40–thanks for the trip down memory lane…i have to make this for my girls

  2. Oh, this soup sounds like just the thing for my salty cravings. Yum. And I’ll definitely stop by The Fountain on Locust when I’m visiting St. Louis in a couple of weeks!

  3. Wow – as a self professed pickle addict I am totally intrigued by this soup! I have never seen anything like it. I definitely will be trying this! It looks amazing.

  4. I am so excited to try this! Of everything we ate in St. Louis, this was my favorite. Off to buy potatoes…

  5. You can make soup out of pickles? I kind of feel like this is a secret that’s been kept from me. I won’t take it personally.

  6. How fun Kalinda. I’ve never had a Dill Pickle soup before, but you’ve got me interested in trying! It looks beautiful and delicious.
    I’m hosting Whole Food Wednesdays at Beyond The Peel. The page will be going up tonight but this is the link if you’d like to come over and share.
    http://www.beyondthepeel.net/2012/01/whole-food-wednesdays-curried-lentil-soup.html

  7. Your soup look lovely, Kalinda! I never even knew such a thing existed as dill pickle soup, and I’m very intrigued at the idea. Mostly because I love dill pickles…I made some homemade recently and they were super crunchy…I’ll have to make them again and try them with this soup :)

  8. Hi Kalinda, I saw this recipe over on France’s site, Beyond the Peel, and my heart is still racing :). I absolutely love the fresh dill and pickles (how great is that!), and I know my whole family will adore this too! I may sub sweet potato (just because I’m odd that way) but cannot way to try your gorgeous soup! Thank you for the inspiration.

    • I can’t get an idea in my head of what sweet potatoes and pickles would taste like. Guess I’ll to try it out. And I’d love to hear how it goes if you give it a try.

  9. I’ve never heard of dill pickle soup. It sounds delicious! I had fried pickles for the first time a couple of years ago and became addicted immediately. I have this feeling that this soup could be another addiction. :) I found you through Miz Helen’s.

  10. Hi Kalinda,
    This is my kind of soup, I can’t wait to get into the pickle jar and make this awesome soup. Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
    Miz Helen

  11. Hi Kalinda, Thanks for stopping by and sharing this recipe with us at WFW. Your post was very popular! Have a great weekend.

  12. The Fountain sounds like such a cool restaurant, and I just love the idea of this Dill Pickle Soup! Dill Pickles are not easily available in England, so I really look forward to them when I visit Canada and the US. Thank you for sharing this unique and delicious sounding recipe with the Hearth and Soul Hop!

    • I did not know that about dill pickles. I guess you can always make your own. (That probably sounds like a lot of trouble to some, but if you really like pickles, it’s not really that hard.)

  13. I have been all over pickles lately and this looks like a wonderfully creamy soup with the vinegary tang from the pickles.. Looks wonderful!!

  14. What a fascinating soup! I bet this is so refreshing and delicious. Thanks for sharing this recipe with the Hearth and Soul Hop.

  15. I have never had dill pickle soup, but your photos and the fact that it contains potatoes makes me sure I would enjoy it.

  16. I live close to Hamtramck, and Dill Pickle Soup is a delicacy at many of the restaurants there. This recipe lives up to that quite well (although I did add a dollop of sour cream when I served it). Thank you for this easy recipe!!

  17. How have I never heard of this soup or the restaurant?!? I have lived in St Louis all my life and LOVE pickles! Going to have to plan a date night!

  18. You pinned my pin for Dill Pickle Soup, which is amazing!!! Ironically, I didn’t know it existed either until I went to The Fountain on Locust. I love this soup! Just wanted to share the experience with you. Happy pinning!!!

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