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A serving of creamy dill pickle soup with vegan sour cream and extra fresh dill.

Creamy Dill Pickle Soup

Print Recipe
Creamy, tangy, comforting and filling - this is the perfect way to start soup season with a bang!
Course Main Course, Soup
Cuisine American, European
Keyword creamy dill pickle soup, creamy plant based soup, creamy vegan soup, dill pickles, easy vegan soup, healthy vegan soup, low waste, plant based soup recipe, plant-based soup, scrappy cooking, vegan soup recipe, vegan soups and stews, zero waste
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 427.2
Author carleigh

Equipment

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

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.

Nutrition

Calories: 427.2kcal | Carbohydrates: 58g | Protein: 13.5g | Fat: 17.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 5.4g | Monounsaturated Fat: 8.9g | Sodium: 793mg | Potassium: 1319.6mg | Fiber: 10.9g | Sugar: 6.2g | Vitamin A: 5514.8IU | Vitamin C: 44.8mg | Calcium: 156.7mg | Iron: 4.9mg