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
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8-10 servings


  • 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, 1579 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.


  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

Full-Bodied White Wine

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

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Reviewed Aug. 23, 2014

"Sodium is very High....eliminated extra salt and vinegar addedsmall amt sliced ginger instead of curry low sodium chicken broth and white wine to get the sodium down and carrots and celery...Its actually bright brighter in flavor w/o the additional..gave 2 stars as it is and 4 stars revised."

Reviewed Oct. 14, 2013

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

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."

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."

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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