Name: Creamy Dill Pickle Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; ¼ cup fresh dill, diced; 1 tsp dried thyme; 1 tsp paprika; 1 tsp turmeric; 4½ cups vegetable broth (homemade or store-bought); 4 pickles, medium, diced (approx. 1 cup); 1 cup white beans, canned, drained and rinsed; ¼ cup pickle juice; 5 tbsp tahini (¼ cup + 1 tbsp)

Jump to Recipe· 3.9 from 5 reviews

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I absolutely love sharing this Creamy Dill Pickle Soup Recipe because it combines unexpected tangy flavors with a comforting, velvety texture that hits the perfect spot on cozy days. It’s one of those dishes that feels like a warm hug, yet it surprises your palate with the bright, zesty punch of fresh dill and pickles, making every spoonful uniquely satisfying and deliciously fresh.

Why You’ll Love This Creamy Dill Pickle Soup Recipe

What really excites me about this soup is the wonderful balance between creamy and tangy. The tahini adds such a luscious creaminess without the heaviness of dairy, while the diced pickles and pickle juice bring a lively, tangy brightness that cuts through beautifully. There’s just something so memorable about that lively dill and pickled flavor mingled with soft, tender potatoes that feels both comforting and refreshing at once.

Another reason I keep coming back to this recipe is how easy it is to pull together. I’m talking about simple, wholesome ingredients, minimal hands-on time, and no complicated techniques – yet the result feels special enough to serve to guests or keep as a hearty midweek meal. It’s perfect for family dinners, casual gatherings, or even for when you crave something a little different from your usual soup lineup. Trust me, it stands out in the best way!

Ingredients You’ll Need

A white pot filled with one layer of finely chopped vegetables, including orange carrots, light green celery, and white onions, all mixed and lightly cooked. The vegetables cover part of the bottom of the pot, showing some brown bits hot in places. The pot has two handles visible on opposite sides, and it is placed on a white marbled surface with a white cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Creamy Dill Pickle Soup Recipe plays a key role, keeping the flavors vibrant and the texture creamy and comforting. The combination of fresh vegetables and pantry staples ensures you can whip it up even on busy days, but with results that scream homemade love.

Olive oil: I use it to gently soften the veggies without overpowering their natural flavors.
Yellow onion: Adds a subtle sweetness and depth as it cooks down.
Carrots: Bring a touch of natural sweetness and color to balance the tang.
Celery sticks: Provide a classic soup base flavor with a bit of crunch.
Yukon gold potatoes: Their creamy texture is perfect for thickening the soup and adding substance.
Garlic cloves: Infuse that irresistible aromatic punch that makes any soup sing.
Dried thyme: A subtle herbaceous note that complements the dill beautifully.
Paprika: Adds mild warmth and an inviting earthy color.
Vegetable broth: The flavorful liquid base that brings everything together.
Pickles: The star ingredient, offering crunch and their signature tang.
White beans: Add protein and creaminess, boosting the soup’s heartiness.
Pickle juice: The secret weapon for extra tang and zip.
Tahini: Provides rich creaminess and a subtle nutty undertone.
Turmeric: Gives a beautiful golden color and subtle earthiness.
Fresh dill: The fresh herb finish that lifts and brightens every bite.

Directions

Step 1: Warm your olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, then sauté gently until these veggies soften and become fragrant, about 2 to 3 minutes. This creates a flavorful base to build on.

Step 2: Toss in the diced potatoes, minced garlic, dried thyme, and paprika. Stir and sauté until the potatoes just begin to soften, roughly 5 minutes—this step lets those spices bloom while the potatoes start to tenderize.

Step 3: Pour in the vegetable broth, then add the diced pickles, rinsed white beans, and pickle juice. Crank up the heat and bring everything to a boil. Once boiling, reduce to a gentle simmer, cover, and let it cook for about 8 to 10 minutes or until the potatoes are nice and soft.

Step 4: Lower the heat and whisk in the tahini along with the turmeric, stirring until the soup becomes luxuriously creamy. Give it a taste and adjust any seasoning at this point. Finally, sprinkle the fresh dill over the top just before serving.

Step 5: If you have leftovers (and you know you will), let the soup cool before storing it in an airtight container in the fridge for up to four days. It tastes fantastic even as leftovers!

Servings and Timing

This Creamy Dill Pickle Soup Recipe yields about 4 generous servings, perfect for sharing with family or saving some for lunch the next day. The prep time is quick at roughly 10 minutes, with a cooking time of about 20 minutes, leading to a total time of around 30 minutes from start to finish. There’s no need for resting or cooling time before serving, which makes it ideal for busy evenings or whenever you want comfort fast.

How to Serve This Creamy Dill Pickle Soup Recipe

A white bowl filled with thick yellow soup containing visible chunks of light yellow potatoes, orange carrots, and small pieces of green herbs, giving a colorful mix. A silver spoon is shown close up, lifting a scoop of the soup with the same mixture of diced vegetables and broth, held by a woman's hand just above the bowl. The bowl rests on a white marbled surface, with a soft focus on another white bowl and a lemon wedge in the background. photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I love to pair it with crusty bread or toasted rye for dipping—the pickles’ tang and the soup’s creaminess balance beautifully against the crunchy, warm bread. A simple green salad with a vinaigrette also brightens the meal, making it feel well-rounded without overwhelming the soup’s delicate flavors.

For garnish, fresh extra dill is my go-to because it adds a lovely visual pop and heightens the fresh herbal notes. If you want to get a little fancy, a drizzle of good olive oil or a dollop of vegan sour cream can be an elegant addition. I usually serve the soup warm but not piping hot, so you can really savor the complex flavors as they unfold with each spoonful.

As for beverages, a crisp white wine like Sauvignon Blanc pairs wonderfully, or if you prefer non-alcoholic options, a chilled cucumber-infused water complements the dill and pickle flavors perfectly. This soup is a delight for casual weeknight dinners, hearty lunches, or even unexpected company when you want to impress without stress.

Variations

I love experimenting with this recipe to tailor it to different tastes and dietary needs. For instance, swapping white beans for chickpeas or lentils adds a unique texture and flavor while keeping things protein-rich. You can also try using different pickles—bread and butter or spicy pickles change the flavor profile interestingly.

If you’re vegan or gluten-free, this recipe is naturally accommodating with just minor tweaks—ensure your broth is gluten-free, and everything else falls perfectly in place. For a dairy twist, a swirl of cream or sour cream can replace tahini if you want a richer taste, although I honestly adore the tahini for its nutty depth and creamy finish.

Cooking-wise, you can slowly cook the soup in a slow cooker by following the same order of ingredients but letting it simmer low and slow for a few hours. It deepens the flavors even more and is a great hands-off option for busy days. Plus, if you want a chunkier version, leaving the potatoes less mashed and the pickles more whole makes it feel more rustic and hearty.

Storage and Reheating

Storing Leftovers

I always store leftover Creamy Dill Pickle Soup in airtight, glass containers as I find they keep the flavors freshest and avoid any unwanted odors. It keeps well in the fridge for up to four days, which is perfect for enjoying easy meals all week long without sacrificing taste.

Freezing

This soup freezes surprisingly well, thanks to the robust vegetables and tahini base. I recommend freezing in portioned, airtight containers or heavy-duty freezer bags to avoid freezer burn. It can stay frozen for up to 3 months, making it a fantastic meal prep option. Just be sure to leave some room in the container for expansion as it freezes.

Reheating

When reheating, I find the best way is to warm it gently on the stovetop over medium-low heat, stirring frequently to keep the tahini from separating and to restore that creamy texture. Avoid boiling it during reheating, as that can alter the flavors and make it less smooth. Adding a splash of broth or water if it’s too thick helps bring it back to perfect soup consistency.

FAQs

Can I make this soup without tahini?

Absolutely! If you don’t have tahini or prefer to avoid it, you can substitute with cashew cream or coconut milk for creaminess. Just keep in mind the flavor might shift slightly, but the soup will still be delicious and creamy.

Are dill pickles the only option for this soup?

Dill pickles are my favorite because they pair so well with the fresh dill and keep the soup nicely tangy. However, you can experiment with other types such as bread and butter pickles or even spicy pickles for different flavor notes. Just adjust your pickle juice amount accordingly.

Is this soup suitable for vegans?

Yes! This recipe is fully vegan since it uses vegetable broth and tahini for creaminess. Just be sure to check your vegetable broth brand to confirm it’s vegan-friendly.

Can I add protein like chicken or tofu?

You can definitely add cooked chicken or tofu cubes to bulk it up if you like. I prefer white beans for a plant-based protein, but adding grilled chicken or sautéed tofu works well too for a heartier meal.

How do I maintain the fresh dill flavor when storing leftovers?

I recommend adding fresh dill just before serving rather than cooking it in the soup. This keeps its bright, fresh flavor from fading during storage. For reheating, sprinkle some freshly chopped dill on top right before you eat.

Conclusion

I truly hope you give this Creamy Dill Pickle Soup Recipe a try—it’s one of those unexpected delights that quickly becomes a favorite. With its beautiful balance of creamy texture and lively tangy flavors, it’s a soup that feels both comforting and exciting at the same time. I can’t wait to hear how it brightens your mealtime!

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