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Dill Pickle Soup Recipe

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This soup is made from a century-old Swiss recipe. Traditionally it is a winter soup, but we serve it year-round because of the demand.—Nancy Ross, Salem, Oregon
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TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8-10 servings

Ingredients

  • 1 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1-1/2 quarts chicken broth
  • 12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)
  • 1 cup white wine or additional chicken broth
  • 1/2 medium onion, finely chopped
  • 3 tablespoons sugar
  • 2 tablespoons vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 to 4 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon dill weed
  • 1 teaspoon curry powder
  • 1/2 teaspoon white pepper
  • 2 bay leaves
  • 2 cups warm milk
  • Dash green food coloring, optional
  • Croutons, optional

Nutritional Facts

1 serving (1 cup) equals 264 calories, 20 g fat (12 g saturated fat), 56 mg cholesterol, 1,579 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove the bay leaves. Add food coloring and garnish with croutons if desired. Yield: 8-10 servings (2 quarts).
Originally published as Dill Pickle Soup in Taste of Home December/January 1995, p51

Nutritional Facts

1 serving (1 cup) equals 264 calories, 20 g fat (12 g saturated fat), 56 mg cholesterol, 1,579 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Dill Pickle Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 14, 2013

Delicious!!! Perfect on a cold night. My son says it's the "pickle chips soup"

MY REVIEW
Reviewed Jan. 2, 2012

Very tangy, but just what I wanted. I liked it more then the rest of my family. I used those giant dill pickles to make grating easier & I grated a couple carrot into it too. I also substituted half the amount of heavy cream for the milk. I have a feeling this is one of those recipes that will be even better the next day.

MY REVIEW
Reviewed Oct. 4, 2011

I have been making Dill Pickle Soup since it was first published in TOH oh so many years ago. I especially love making it as a 1st course for a holiday dinner. Over the years I've shared this recipe with many.

MY REVIEW
Reviewed Aug. 10, 2009

I made this soup for our church's lenten soup supper. It was a hit; but most people said this was not a soup you could eat in large portions. It would be better served at a multi-course meal, where a small portion would be served. It definetly has a unique flavor that not everyone will enjoy; but certainly worth trying.

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