Description
A rich and tangy creamy dill pickle soup filled with tender vegetables, fresh herbs, and a velvety broth that delivers comfort in every spoonful.
Ingredients
Scale
- 3 cups potatoes, diced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 1/2 cups dill pickles, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 4 cups vegetable broth
- 1 cup milk
- 1/2 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place a large pot over medium heat and allow it to warm up.
- Melt the butter, then add the diced onion and minced garlic. Cook until soft and fragrant.
- Stir in the flour and cook briefly to create a smooth base.
- Gradually add the vegetable broth while stirring continuously to avoid lumps.
- Add the diced potatoes, sliced carrots, chopped celery, and chopped dill pickles.
- Bring the mixture to a gentle simmer and cook for about 20 minutes until the vegetables are tender.
- Lower the heat and slowly stir in the milk and sour cream until fully combined.
- Add the fresh dill, salt, and black pepper, then mix well.
- Let the soup heat through for a few minutes without boiling.
- Serve warm and enjoy.
Notes
- Add pickle juice gradually if you want a stronger tangy flavor.
- Stir dairy ingredients slowly to keep the soup smooth and creamy.
- Use fresh dill for the best flavor and aroma.
- Reheat gently over low heat to maintain texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg
Keywords: creamy dill pickle soup, pickle soup, comfort soup, easy soup recipe, tangy soup