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Dill Pickle Soup

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 More Pickle Recipes»
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8-10 servings (2 quarts)


  • 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


  • 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.
Nutrition Facts
1 cup: 264 calories, 20g fat (12g saturated fat), 56mg cholesterol, 1579mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 4g protein.

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Average Rating:
  • GrannyHolly
    Oct 29, 2016

    Will certainly make again! I didn't add the vinegar, wine or salt & the soup was amazing. Going to try it when the 'pickle-loving g'kids' come for a visit

  • goodfriends432351
    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.

  • sddeck
    Oct 14, 2013

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

  • mlheideman
    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.

  • jif1965
    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.

  • lucyhoyt
    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.