Creamy Dill Pickle Soup
If you love autumn for its comforting dishes, this creamy dill pickle soup is for you! Bright, flavorful, and nutritious, it’s a soup that doubles as a conversation starter.
Every winter, I long for he summer… But honestly, by the time it’s August I look forward to soup season! And every year, I love creating new soup recipes, like this creamy dill pickle soup. Sure, it’s slightly unorthodox but it is perfect for a cozy lunch or dinner.
Plus, this recipe uses pickle juice that would otherwise go to waste. If you’re striving to reduce food waste, you absolutely need a copy of PlantYou Scrappy Cooking in your kitchen! Among 150+ recipes in this cookbook, you’ll find lots of inspiration.
Why You’ll Love This Recipe
- Ready in just 30 minutes, this quick and comforting soup is perfect as a last-minute weeknight dinner.
- Tangy pickles meet creamy tahini for a surprising, delicious combo. You’ll just have to trust the process!
- Yukon gold potatoes and white beans make this creamy dill pickle soup hearty without feeling heavy.
- As the rest of my recipes, this soup is plant-based, beginner-friendly, and simple to adapt for dietary restrictions.
Key Ingredients
- Pickles and pickle juice add that signature tang and depth of flavor. They’re truly the star ingredient in this recipe!
- Yukon gold potatoes provide creamy texture once simmered, making the soup filling and comforting.
- White beans are an accessible source of plant protein that blends seemlessly with other flavors of this soup.
- Tahini add the creamy, nutty quality to balance the tanginess of dill pickles.
- Fresh dill is a classic pairing with pickles and potatoes. Plus, it adds a splash of color.
Hack It!
- Too tangy for your taste? Reduce the pickle juice or add extra vegetable broth.
- If you are allergic to sesame, homemade cashew cream or soy cream can replace tahini.
- For extra protein, serve this creamy dill pickle soup with my crispy air fryer tofu cubes.
- This recipe is meal prep friendly, which means you can make a large batch and store as desired. You can even freeze it in serving-size blocks and enjoy all winter.
- If you love spice (I know I do!), add smoked paprika and a pinch of chili flakes for warmth.
How to Make Creamy Dill Pickle Soup
Step 1: In a pot over medium, heat the oil. Saute onion, carrots and celery until softened, approximately 2-3 minutes.
Step 2: Add the potatoes, garlic, thyme and paprika. Saute until the potatoes are slightly softened, approximately 5 minutes.
Step 3: Add the vegetable broth, pickles, white beans and pickle juice. Bring to a boil, then lower the heat to a simmer. Cover, and cook for 8-10 minutes until the potatoes are soft.
Step 4: Stir in the tahini and turmeric until creamy. Top with the fresh dill and enjoy!
Frequently Asked Questions
Regrigerate for up to 4 days. For convenience, you can split it into separate containers, ready to microwave at a moment’s notice.
Yes! I like to use larger freezer molds that can fit a single serving.
Dill pickles are classic, but bread-and-butter pickles give a sweeter flavor. You can also use lactofermented pickles.
The only ingredients that double as common allergies are tahini (sesame allergy) and celery. You can swap tahini for cashew or soy cream, and add mushrooms instead of celery.
More Plant-Based Soup Recipes
- Spring Noodle Soup
- Healthy Alphabet Soup
- Creamy Vegetable Soup
- Tuscan White Bean Kale Soup
- Sweet Potato Cauliflower Soup
If you love sharing your passion for cooking, join our Plant Cooking Club on Substack! It includes a delicious, plant-packed dinner meal plan in your inbox every Thursday – quick, easy, and designed to make eating more plants (and fiber) effortless.
The Recipe: Creamy Dill Pickle Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 4 Yukon gold potatoes, medium, peeled and diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 4½ cups vegetable broth, homemade or store-bought
- 4 pickles, medium, diced – approx. 1 cup
- 1 cup white beans, from the can, drained and rinsed
- ¼ cup pickle juice
- 5 tbsp tahini, ¼ cup + 1 tbsp
- 1 tsp turmeric
- ¼ cup fresh dill, diced
Equipment
- large pot best if non-stick
Instructions
- In a pot over medium heat, add the oil along with the onion, carrots and celery. Saute until softened, approximately 2 to 3 minutes.
- Add the potatoes, garlic, thyme and paprika. Saute until the potatoes are slightly softened, approximately 5 minutes.
- Add the vegetable broth, pickles, white beans and pickle juice. Bring to a boil, then lower the heat to a simmer. Cover, and cook for 8 to 10 minutes until the potatoes are soft.
- Stir in the tahini and turmeric until creamy. Top with the fresh dill.
- Store in the fridge for up to four days.
Notes
- Too tangy for your taste? Reduce the pickle juice or add extra vegetable broth.
- If you are allergic to sesame, homemade cashew cream or soy cream can replace tahini.
- For extra protein, serve this creamy dill pickle soup with my crispy air fryer tofu cubes.
- This recipe is meal prep friendly, which means you can make a large batch and store as desired. You can even freeze it in serving-size blocks and enjoy all winter.
- If you love spice (I know I do!), add smoked paprika and a pinch of chili flakes for warmth.