This vegan and gluten free dill pickle and potato soup is next level comfort food! It's creamy, rich, packed with vegetables and a unique recipe perfect for any pickle lover.
This vegan dill pickle soup is life changing.
Hyperbole?
Maybe. But also maybe not.
Seriously, my dear readers, I was pretty skeptical when my mom first proposed the idea of pickle soup, but I was blown away by how much I loved it. Even my notoriously picky husband was wowed. That's the ultimate approval!
When you really think about it, the idea isn't all that crazy. It's not like we just took a bunch of pickles, threw them in a blender and called it soup. There are plenty of other ingredients (like potatoes) to tame the flavor and add creaminess and flavor.
Dill pickles add the perfect amount of tanginess, acidity and freshness that really makes this soup stand out. Our whole family is obsessed with pickles (especially my dad), so we devoured a double batch embarrassingly quickly. Highly suggest giving this a try!
Dill Pickle Soup Ingredients
This soup is a bit unusual, as it involves making a quick batch of easy mashed potatoes and then stirring those into the rest of the soup. The soup is not pureed, but we vastly preferred the texture when the potatoes are mashed instead of cubed, which is the reason for the extra step.
This allows for a creamy, thick base that's impossible to replicate with just broth. Plus, you can multi-task and make the potatoes while you get the rest of the soup going.
With that in mind, here's what you'll need for each part of the recipe:
Potatoes
- Yukon Gold Potatoes: our favorite choice for a creamy soup. Russets are a bit too starchy and red potatoes are not a great choice for mashing. We usually peel them, but it's up to you. Cube and boil in salted water until tender.
- Vegan Sour Cream: there are tons of great vegan sour cream alternatives out there, made with anything from almonds to tofu. We've had success with just about all of them, so choose whatever you can find.
- Vegan Cream Alternative: we often use this plain vegan creamer in savory recipes, but there are a few other heavy cream alternatives on the market that will also work well. Whatever you choose, make sure that it's unsweetened and unflavored!
- Dill: fresh or dried both work. Of course we always prefer fresh, but it's not always realistic.
Boil your potatoes in salted water until tender, then drain, mash and stir in the sour cream, cream and dill. While the potatoes are boiling, get started on the rest of the soup...
Soup base
- Olive oil or butter: either works. We usually go for olive oil.
- Onion: finely diced yellow or white onion works best. You can also sub with 1 ½ cups diced leeks.
- Carrot: finely diced carrot adds so much to this soup! You could also add celery if desired.
- Kosher Dill pickles: any variety will do, but the higher quality, the better. We have a soft spot for anything from Bubbies – their kosher dills are the BEST. They also have a dill pickle relish that's insanely good.
- Pickle juice from aforementioned pickles. Adds the perfect amount of acidity.
- Vegetable Broth: we used regular. If you use low sodium, you may want to increase salt slightly.
- Salt, pepper and optional hot sauce: a dash of tabasco or another vinegar-based hot sauce adds the perfect finishing touch, IMHO.
The final product is a creamy, yet not fully puréed soup that's absolutely packed with flavor!
How to store & freeze
Let the soup cool completely to room temperature before transferring to an airtight container. Refrigerate for 4-6 days or freeze for up to 6 months.
When you're ready to use it, let the soup defrost overnight in the refrigerator. Gently simmer over low heat until completely defrosted. You may need to add more vegetable broth to loosen it up.
Serving suggestions
Serve alongside a refreshing salad, like this roasted beet kale salad or this Greek chickpea salad. Or, go super simple with lightly dressed greens. I love tossing arugula in some olive oil, lemon juice or red wine vinegar, salt and pepper. Simple and delicious!
Alternatively, get extra cozy with homemade bread. We have our eye on this homemade sourdough from Bella at Ful-Filled!
More creamy vegan soup recipes
- Lemon Rice Soup
- Creamy Cauliflower Potato Soup
- Coconut Curry Squash Soup
- Red Lentil Soup
- Creamy Broccoli Potato Soup
- Roasted Beet Soup
If you make this vegan and gluten free dill pickle soup recipe, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
Print📖 Recipe
Dill Pickle Soup
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
Description
This vegan dill pickle and potato soup is next level comfort food! It's creamy, rich, packed with vegetables and a unique recipe perfect for any pickle lover.
Ingredients
Potatoes:
- 5-6 medium-sized Yukon gold potatoes, peeled and quartered
- ½ cup vegan sour cream
- ½ cup vegan cream alternative*
- 1 tbsp fresh dill or 1 tsp dried dill
Soup base:
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 1 cup diced carrots (2-3 large carrots)
- ¾ cup finely diced Kosher dill pickles
- ¼ cup pickle juice from jar
- 2 cups vegetable broth
- 1-1 ½ teaspoon salt
- ¾ tsp ground pepper
- Optional: A few dashes of tabasco or another vinegar-based hot sauce
Instructions
- Bring a pot of salted water to a boil. Peel and dice potatoes and add to boiling water. Reduce heat and cook for about 20 minutes, until fork tender.
- Drain potatoes and roughly mash. Stir in sour cream, creamer and chopped dill.
- Meanwhile, heat oil in a large pot over medium heat.
- Add onions and sauté for 5-7 minutes.
- Add carrots and pickles and continue cooking for 5 minutes.
- Add broth, pickle juice, mashed potatoes, salt, and pepper and stir well. Bring to a boil, then reduce heat and simmer for 20-25 minutes. Taste and adjust seasoning if necessary.
Notes
*We often use this plain vegan creamer in savory recipes, but there are a few other heavy cream alternatives on the market that will also work well. Whatever you choose, make sure that it's unsweetened and unflavored!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 462
- Sugar: 17.2 g
- Sodium: 947.7 mg
- Fat: 13.1 g
- Saturated Fat: 6.2 g
- Trans Fat: 0 g
- Carbohydrates: 68.2 g
- Fiber: 7.7 g
- Protein: 7.6 g
- Cholesterol: 0 mg
Rachel says
I am wanting to make this recipe and would like to know what the weight of 5-6 potatoes is that you use? There are quite a variety of sizes, a weight would be more helpful. Thanks!
Lexi says
Hi! Usually 1 medium potato is a little less than 1/2 lb.
Ren says
Forgot to rate the soup with my previous comment 5/5 🙂
Ren says
So good! 🙂 Thank you for sharing this. It was really easy to make and tasted different then the flavor profile I’m used to. And I mean that in the best way.
I will definitely be making this again.
Brent Harrison says
Glad you enjoyed, thank you!
Kimberly says
Absolutely delicious! The only modification I made was to add a can of navy beans to add some protein. The flavor was so good. I was originally planning on freezing some, but I think we'll end up eating it all before that can happen. Thank you for a wonderful recipe!
Lindsay Ewing says
The dill pickle soup is easy, delicious, and unusual. It did not last long in our apartment, and we've already shared the recipe with friends and family. Thanks, Lexi and Beth!
Lexi says
Thank you so much, Lindsay! I'm so glad you enjoyed this recipe! 🙂
Julia says
This looks so awesome! I can`t wait to try it. It slightly resembles Rassolnik soup (classic recipe is with meat, I just use veggie broth), where you also add cooked pearled barley to the mix. It makes it extra nutritious!
Lexi says
Oh that's a great idea! Let me know if you try it with the barley 🙂
bella says
Thank you SO much for sharing my bread recipe 🙂 This soup looks and sounds amazing!
Lexi says
Of course! We have loved seeing all of your beautiful sourdough posts - had to share it!