How To Make Dill Pickle Soup

Dill pickle soup? You betcha! If you love pickles or dill pickle chips you are going to love this soup!
close up shot of Dill Pickle Soup in a small white round baking dish with some dill pickles around a white plate
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I have been wanting to make dill pickle soup for as long as I can remember, since my mom mentioned to me in passing that she loved a certain dill pickle soup from a diner in central Alberta. This desire was rekindled when I saw a picture from a fellow Albertan food writer about her dill pickle soup this summer.

Dill Pickle Soup in a small white round baking dish, dill pickles around a white plate

I was intrigued by people’s response to it. Loved it? Favorite soup? Gross?

Say what?

Yes indeed, dill pickle soup elicits a love or hate reaction from people, there is no in-between.

When Mike ate this – with his nose wrinkled up in disgust at the mere thought of dill pickle soup- he exclaimed after a few bites “This is just like eating dill pickle chips! Oh my God, this is amazing!”.

So if you are a lover of dill pickle chips, this soup is absolutely for you. If you love pickles, you may not love it like Mike did but I think that you should definitely try this soup. Fair warning, this may not be kid friendly.My daughter wouldn’t touch this with a ten foot pole and my son told me “It’s good in small amounts, but then it was overpowering.”

He’s absolutely right; this isn’t something you eat to fill up. You are going to need biscuits or bread with it as it’s a very potent soup. Delicious, but potent.

top down shot of Dill Pickle Soup in a small white round baking dish with some dill pickles around a white plate

I riffed on the Western Producer recipe that was posted this summer and made a few tweaks. I didn’t use flour, I didn’t use celery (it’s my least favorite item in soups) and I’ve upped the pickles and juice for a better flavor. Cream always makes a soup better, you use less and it gives the soup a much richer flavor.

top down shot of Dill Pickle Soup in a small white round baking dish with some dill pickles around a white plate ready to be enjoy!

The most important thing with this soup is to get the vegetables chopped as small as possible. It’s not supposed to be a chunky soup and even though chunky soups are my absolute favorite, this is definitely not the soup for it. It needs to be creamy with small bits of pickles and vegetables.

Dill Pickle Soup in a small white round baking dish with some dill pickles around a white plate ready to be enjoy!

So about that celery; I honestly don’t think that flavorwise it needs to be there. Texture-wise I’m completely grossed out even thinking about it but if you are a celery lover and you feel that this soup needs it, then go for it. If I really thought it needed the flavor I would have used some celery seed but in all honesty this was perfect for us. I won’t tweak this recipe, change any amounts ever and that is a rare thing for me to say.

You can make a few changes, like adding cornstarch to thicken at the end (try not to use flour, am I the only one who can taste it in soups sometimes?) and adding more cream if the soup is a little too strong for you. Taste test and add what you need.

I highly suggest pureeing the soup at the end instead of using thickeners and you have a lovely gluten free soup (make sure that your pickles and vegetable broth are gluten free). If you chop your vegetables small enough those potatoes are going to fall apart and thicken the soup for you and that’s the best way flavor-wise.


Who’s on board with trying this soup? Yay or nay? Will you trust me enough to give it a whirl?



(P.S, if you still need to use up some pickles, try making some Fried Pickles!)

Dill Pickle Soup

Dill pickle soup? You betcha! If you love pickles or dill pickle chips you are going to love this soup!
4.75 from 8 votes
close up shot of Dill Pickle Soup in a small white round baking dish with some dill pickles around a white plate
Prep Time
15 minutes
Cook Time
8 hours
Total Time
8 hours 15 minutes
Karlynn Johnston


  • 6 cups strong vegetable broth
  • 1/2 white onion
  • 12 baby carrots
  • 2 peeled medium to large russet potatoes cut into chunks
  • 2 tablespoons dried dill
  • 1 cup chopped pickles
  • 1 cup pickle juice
  • 1 cup half and half warmed


  • Pour the vegetable broth into a crockpot and set on low.
  • Take the potatoes, carrots and onion and using a food processor, grind until the vegetables are in small chunks. Alternatively, chop up your vegetables as small as you can. This soup should be a smooth soup, not chunky.
  • Place into the crockpot and add the dill.
  • Cook on low for 6-8 hours until the vegetables are tender and falling apart.
  • Around half an hour before serving, add in the pickle and the pickle juice. MAKE SURE that your vegetables are cooked or the acid can stop the cooking process (just like it does in pickling!) and you will have hard vegetables. Add in the pickle juice slowly and TO TASTE. You can have different strengths of pickle juice! Add it in until you are happy with the taste.
  • Take a hand blender if you have one and blend about 1/3 of the soup before serving. This thickens the soup without flour and I think this adds to the taste; there’s no flour taste in the soup, just pure pickled goodness. I try to avoid flour whenever I can in soups.
  • Stir in the WARM half and half cream a few minutes before serving.
  • Serve and enjoy!

Recipe Notes

The cream being warmed helps to prevent curdling of the soup.

Nutrition Information

Calories: 147kcal, Carbohydrates: 24g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 14mg, Sodium: 1778mg, Potassium: 465mg, Fiber: 2g, Sugar: 4g, Vitamin A: 3505IU, Vitamin C: 6.4mg, Calcium: 89mg, Iron: 1.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Dill pickle soup? You betcha! If you love pickles or dill pickle chips you are going to love this soup! #pickles #soup

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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  1. Brenda says

    Tried this recipe as I was a big fan of the Continental Treat version and love anything pickled. I only had chicken broth, not veggie and right off the bat it tasted and smelled too chicken-y. Still thought it might be ok at that point. I warmed my cream and drizzled it slowly into the mixture, but it curdled instantly. Fail. Guess I’ll stick with the restaurant after all.1 star

    • Ranae says

      I tried this recipe today and I found it a bit thin for my liking! If you’re a fan of a bit more of a creamy/thicker soup try adding 1/2 cup of cream cheese at the beginning of the cooking when you add the veggies and broth! I added some softened cream cheese at the end to thicken it up a bit and it turned out just the way I like it! It’s a delicious soup!4 stars

  2. Janet says

    Just found this. I am intrigued and will try it. I’m not hearing about it in Ontario. You are leading the pack!

  3. David Roach says

    The soup tastes ok. I love the culinary arts and love to make my own adaptations to recipes. I followed this recipe to a tee. The soup was not creamy even with blending the vegtables. As soon as the cream and pickle juice mixed it seperated and made an unpleasant consistancy. I am not a fan of this recipe compared to others big time.

    • VS says

      When adding cream to a soup that has acid, such as the pickle juice or tomatoes to cream of tomato soup or even oysters to oyster stew, heat your acid product separate on low then add about 1/2 tsp. of baking soda . The baking soda will neutralize the acid, then you can add it to your cream/milk broth . Simple no more curdling ?

  4. Keri Nelson says

    Is that diner in Didsbury by chance? Our local place has dill pickle soup every week

    • Lizz Poustie says

      She’s missed two Monday’s in a row. It’s been glorious.

    • The Kitchen Magpie says

      It’s so good!!! And yes , pretty sure that’s where my mom tried it!

    • Lizz Poustie says

      Goodness. Our stolen recipe has been stolen.

    • Diane Alena says

      Ummmm….admittedly I must add….that is how we got it

    • Diane Alena says

      The idea for it anyway. The recipe was a creation of love inspired by a stolen idea

    • The Kitchen Magpie says

      Continental Treat here in Edmonton has made it for years upon years as well, and a big US food blogger made it go mainstream as well. It just keeps getting stolen lol!

  5. Erika Boyer says

    I am thinking of trying it with some lite sour cream instead of half and half.. what do you think????

    • Karlynn Johnston says

      It would add more tang but would be creamy and rich!

  6. Erika Boyer says

    ok, today is the day! had this saved forever but now have 2 leftover baked russets, and everything else to make this!

  7. Sabine Dumdei Vanderkley says

    I have made this recipe and loved it!!!!

  8. Mary P Hoffman says

    Interesting. I think Id try it at least once!

  9. Danielle Braim says

    I made Dill Pickle Soup once, admittedly it was not the recipe you posted. The lone reviewer, other than myself, stated “It tastes too pickley”.

    Go figure

    I loved it though. Soooo good.

    • Karlynn Johnston says

      Hahahah too pickley!!! \U0001f602\U0001f602

  10. Natalie Tremblay says

    Will give this a try on the weekend! And I’m not even prego! :p

    • Karlynn Johnston says

      It’s a surprise, isn’t it! Who’da thunk pickle soup was so good!

    • Crystal Carlson says

      A specialty at Sisters Bistro in Montmartre Sk.

  11. Joy Leeb says

    I love Dill Pickle Soup. My son introduced me to this soup when he went away to university and frequented that classic diner in central Alberta. I came up with a chunky version that my family enjoys but I might give your version a try. Dill Pickle soup is a family favourite, especially in the winter.

  12. Steven Forsythe says

    Karlynn; Love your innovative recipes but, your website is so packed with ads, it takes forever to load! …just sayin’ 😉

    • The Kitchen Magpie says

      It’s not the ads, it’s the theme and we have a new design coming this week! I’m with the same ad company that most bloggers have.

    • Ron says

      I used a homemade beef broth instead of the vegetable broth. Beef broth is the authentic original recepie for the soup. It turned out fantastic! I’m sure the veggie is good too!4 stars

4.75 from 8 votes (6 ratings without comment)

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