14 Delicious Pickle Soup Recipe Variations

Ready to elevate your comfort food game? Pickle soup might sound unusual, but it’s a tangy, savory delight that’s perfect for cozy nights or quick dinners. From classic dill to creative twists, these 26 variations will inspire your next bowl. Dive in and discover your new favorite!

Classic Dill Pickle Soup

Let’s dive into this tangy, comforting soup that transforms humble pickles into a surprisingly delicious meal. This recipe delivers bold flavor with minimal effort.

Ingredients

– For the base: 2 tbsp unsalted butter, 1 medium yellow onion (finely diced), 2 cloves garlic (minced)
– For the broth: 4 cups chicken broth, 1 cup dill pickle juice, 1 lb russet potatoes (peeled and cubed into ½-inch pieces)
– For finishing: 1 cup chopped dill pickles, ½ cup heavy cream, 2 tbsp all-purpose flour, ¼ cup fresh dill (chopped), salt and black pepper to taste

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 finely diced medium yellow onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle 2 tbsp all-purpose flour over the onion mixture and cook for 1 minute, stirring constantly to make a roux.
5. Gradually whisk in 4 cups chicken broth and 1 cup dill pickle juice until smooth.
6. Add 1 lb peeled and cubed russet potatoes and bring to a boil.
7. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
8. Stir in 1 cup chopped dill pickles and simmer for 5 minutes.
9. Whisk ½ cup heavy cream into the soup until fully incorporated.
10. Stir in ¼ cup chopped fresh dill and season with salt and black pepper to taste.
11. Serve immediately.

Expect a creamy, tangy broth with tender potato chunks and a pronounced dill flavor. Top with extra pickles or a dollop of sour cream for added richness.

Spicy Jalapeño Pickle Soup

Vibrant and bold, this soup transforms tangy pickled jalapeños into a creamy, spicy delight. Perfect for chilly evenings or when you crave something with serious kick. It comes together quickly using simple pantry staples.

Ingredients

For the base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 cup pickled jalapeños, chopped (reserve ¼ cup brine)
– 4 cups vegetable broth

For finishing:
– 1 cup heavy cream
– 1 tsp salt
– ½ tsp black pepper
– ½ cup shredded cheddar cheese
– ¼ cup fresh cilantro, chopped

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 cup chopped pickled jalapeños and cook for 2 minutes to intensify their flavor.
5. Pour in 4 cups vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes to meld flavors.
7. Carefully transfer the soup to a blender and puree until completely smooth.
8. Return the pureed soup to the pot over low heat.
9. Stir in 1 cup heavy cream until fully incorporated.
10. Add 1 tsp salt and ½ tsp black pepper, then taste and adjust seasoning if needed.
11. Mix in ¼ cup reserved jalapeño brine for extra tang.
12. Ladle the soup into bowls and top with ½ cup shredded cheddar cheese and ¼ cup chopped fresh cilantro.

Expect a velvety smooth texture with a sharp, spicy kick from the jalapeños balanced by the rich cream. The tangy brine cuts through the richness, while the melted cheese adds a savory finish. Serve it with crusty bread for dipping or alongside a crisp salad to contrast the heat.

Creamy Pickle and Potato Soup

Kindly consider this creamy, tangy soup that transforms humble potatoes and pickles into a comforting bowl. Keep it simple with minimal prep and maximum flavor. Kick off your stovetop adventure now.

Ingredients

For the base:
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups peeled and diced russet potatoes
– 4 cups chicken broth
– 1 cup dill pickle juice
– 1 tsp black pepper

For finishing:
– 1 cup heavy cream
– 1 cup chopped dill pickles
– 1/4 cup fresh dill, chopped
– Salt to taste

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Tip: Sautéing onions slowly builds a sweet foundation for the soup.
5. Add 4 cups diced potatoes and pour in 4 cups chicken broth.
6. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
7. Check that potatoes are fork-tender before proceeding.
8. Carefully blend the soup with an immersion blender until smooth.
9. Tip: For a chunkier texture, mash with a potato masher instead.
10. Stir in 1 cup pickle juice and 1 tsp black pepper.
11. Simmer for 5 minutes to meld flavors.
12. Reduce heat to low and add 1 cup heavy cream, stirring constantly.
13. Fold in 1 cup chopped pickles and 1/4 cup fresh dill.
14. Season with salt only after tasting, as pickles add saltiness.
15. Tip: Garnish with extra pickle slices for a crunchy contrast.
16. Heat through for 2 minutes without boiling.
17. Ladle into bowls and serve immediately.

Notably creamy with a sharp pickle tang, this soup balances richness and acidity perfectly. Serve it hot with a side of crusty bread for dipping, or chill it briefly for a refreshing cold version. The diced pickles add a pleasant crunch that elevates each spoonful.

Vegan Cucumber Pickle Soup

Vegan cucumber pickle soup offers a refreshing twist on chilled soups with its tangy, crisp profile. Versatile and quick, it’s perfect for warm days or as a light starter. Make it ahead for flavors to meld beautifully.

Ingredients

For the soup base:
– 4 cups peeled and chopped cucumbers
– 1 cup dill pickle juice
– 1/2 cup raw cashews, soaked for 4 hours
– 2 tbsp fresh dill
– 1 tbsp lemon juice
– 1 tsp salt

For garnish:
– 1/2 cup finely diced cucumbers
– 2 tbsp chopped fresh dill

Instructions

1. Drain the soaked cashews and rinse them under cold water.
2. Combine the chopped cucumbers, pickle juice, drained cashews, fresh dill, lemon juice, and salt in a blender.
3. Blend on high speed for 2 minutes until completely smooth and creamy.
4. Transfer the blended soup to an airtight container and refrigerate for at least 2 hours to chill thoroughly.
5. Stir the chilled soup well before serving to ensure even consistency.
6. Ladle the soup into bowls and top with the finely diced cucumbers and chopped fresh dill.
7. Serve immediately for the best texture and flavor.

Delightfully creamy with a bright, tangy kick from the pickle juice, this soup boasts a smooth yet slightly chunky garnish for contrast. Enjoy it as a cool appetizer or pair with crusty bread for a satisfying light meal—experiment by adding a dash of hot sauce for extra zest.

Polish Pickle Soup with Bacon

Bold and tangy, this Polish pickle soup delivers comfort with a punch. Crispy bacon adds smoky depth while dill brightens each spoonful. It’s hearty, savory, and surprisingly easy to whip up.

Ingredients

For the base:
– 6 slices bacon, chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
For the broth:
– 4 cups chicken broth
– 1 cup dill pickle juice
– 2 cups diced dill pickles
– 1 tsp paprika
– 1/2 tsp black pepper
For finishing:
– 1/2 cup sour cream
– 2 tbsp all-purpose flour
– 2 tbsp chopped fresh dill

Instructions

1. In a large pot over medium heat, cook chopped bacon until crispy, about 8 minutes.
2. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
3. Add diced onion to the bacon drippings and sauté until translucent, about 5 minutes.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in chicken broth and pickle juice, then bring to a boil.
6. Reduce heat to low and add diced pickles, paprika, and black pepper.
7. Simmer uncovered for 15 minutes to meld flavors.
8. In a small bowl, whisk sour cream and flour until smooth to prevent lumps.
9. Gradually ladle 1 cup of hot broth into the sour cream mixture, whisking constantly.
10. Pour the tempered mixture back into the pot, stirring continuously.
11. Cook for 5 minutes over low heat until slightly thickened.
12. Stir in reserved bacon and fresh dill just before serving.
Never skip tempering the sour cream to avoid curdling. The soup boasts a creamy texture with a tangy, savory kick from pickles and bacon. Serve hot with crusty bread for dipping or top with extra dill for freshness.

Chicken and Pickle Soup

Hearty and tangy, this soup combines tender chicken with the zesty crunch of pickles. It’s a comforting bowl that’s quick to whip up for a weeknight dinner. Perfect for using leftover chicken or pantry staples.

Ingredients

For the base:
– 2 tbsp olive oil
– 1 cup diced yellow onion
– 2 cloves garlic, minced
– 4 cups chicken broth
– 2 cups shredded cooked chicken
– 1 cup chopped dill pickles
– 1/2 cup pickle juice
– 1 tsp dried dill
– 1/2 tsp black pepper
– 1/4 cup all-purpose flour
– 1 cup heavy cream

For serving (optional):
– Fresh dill for garnish
– Sour cream

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to form a roux. Tip: Cook the roux until lightly golden to avoid a raw flour taste.
5. Gradually whisk in 4 cups chicken broth until smooth and bring to a simmer.
6. Add 2 cups shredded cooked chicken, 1 cup chopped dill pickles, 1/2 cup pickle juice, 1 tsp dried dill, and 1/2 tsp black pepper.
7. Simmer uncovered for 15 minutes, stirring occasionally. Tip: Don’t boil vigorously to keep the pickles crisp.
8. Reduce heat to low and stir in 1 cup heavy cream, heating for 3 minutes until warmed through. Tip: Add cream off the heat to prevent curdling.
9. Season with salt if needed, though the pickles provide plenty of saltiness.
10. Ladle into bowls and garnish with fresh dill or a dollop of sour cream if desired.

Mildly creamy with a briny kick from the pickles, this soup has a satisfying contrast of textures. Serve it with crusty bread for dipping or top with extra pickle slices for added crunch.

Cheesy Pickle Chowder

Unbelievably creamy and tangy, this chowder combines the crunch of pickles with rich cheese. It comes together quickly for a comforting weeknight meal. You’ll love the bold flavor combination.

Ingredients

– For the base: 4 tbsp unsalted butter, 1 medium yellow onion (diced), 2 cloves garlic (minced), 1/4 cup all-purpose flour, 4 cups chicken broth
– For the chowder: 2 cups whole milk, 1 cup heavy cream, 2 cups shredded cheddar cheese, 1 cup diced dill pickles, 1/2 cup pickle juice, 1 tsp black pepper
– For garnish: 1/4 cup chopped fresh dill

Instructions

1. Melt 4 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 diced medium yellow onion and cook for 5 minutes until translucent.
3. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup all-purpose flour over the onions and stir constantly for 2 minutes to make a roux. Tip: Keep stirring to prevent burning.
5. Gradually whisk in 4 cups chicken broth until smooth and bring to a simmer.
6. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until slightly thickened.
7. Pour in 2 cups whole milk and 1 cup heavy cream, stirring to combine.
8. Heat the mixture until it reaches 180°F, about 5 minutes, without boiling. Tip: Use a thermometer to avoid curdling.
9. Gradually add 2 cups shredded cheddar cheese, stirring until fully melted and smooth.
10. Stir in 1 cup diced dill pickles, 1/2 cup pickle juice, and 1 tsp black pepper.
11. Simmer for 3 more minutes to blend flavors.
12. Ladle into bowls and top with 1/4 cup chopped fresh dill. Tip: Serve immediately for best texture.

Expect a velvety smooth base with pops of crunchy pickle in every spoonful. The tangy brine cuts through the richness, making it addictive. Try it with a side of crusty bread for dipping.

Ginger and Pickle Miso Soup

Unlock a bold twist on classic miso with ginger’s zing and pickle’s crunch. This quick soup delivers deep umami and refreshing tang in every spoonful. Perfect for a light lunch or to kickstart a meal.

Ingredients

For the broth:
– 4 cups water
– 2 tbsp white miso paste
– 1 tbsp grated fresh ginger
– 1 tsp soy sauce

For finishing:
– 1/2 cup chopped dill pickles
– 2 green onions, thinly sliced

Instructions

1. Pour 4 cups of water into a medium saucepan and bring to a boil over high heat.
2. Reduce heat to medium-low and whisk in 2 tbsp white miso paste until fully dissolved.
3. Stir in 1 tbsp grated fresh ginger and 1 tsp soy sauce.
4. Simmer for 5 minutes at 180°F, never boiling to preserve miso’s probiotics.
5. Add 1/2 cup chopped dill pickles and cook for 2 more minutes just to warm through.
6. Remove from heat and stir in 2 sliced green onions.
7. Ladle immediately into bowls while hot.

The soup boasts a smooth broth with crunchy pickle bits and sharp ginger heat. Serve with extra pickles on the side or a sprinkle of sesame seeds for added texture.

Pickle and Carrot Soup

Haven’t tried pickle soup? It’s tangy, savory, and surprisingly creamy. This version with carrots adds natural sweetness and vibrant color.

Ingredients

For the base:
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 medium carrots, peeled and chopped
– 4 cups vegetable broth
– 1 cup dill pickle juice
– 1 cup chopped dill pickles

For finishing:
– 1/2 cup heavy cream
– 1 tbsp fresh dill, chopped
– Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 4 chopped carrots and cook for 5 minutes, stirring occasionally.
5. Pour in 4 cups vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes until carrots are tender.
7. Carefully transfer the soup to a blender and puree until smooth.
8. Return the pureed soup to the pot over low heat.
9. Stir in 1 cup pickle juice and 1 cup chopped pickles.
10. Add 1/2 cup heavy cream and heat through without boiling.
11. Stir in 1 tbsp fresh dill and season with salt if needed.

Warning: This soup packs a punch with its bold pickle flavor balanced by sweet carrots. The texture is velvety smooth with crunchy pickle bits. Serve it chilled for a refreshing twist or hot with a dollop of sour cream.

Hearty Beef Pickle Soup

Ready for a bold twist on classic comfort? This beef pickle soup combines savory depth with tangy brightness in every spoonful. It’s surprisingly easy to make and packed with flavor.

Ingredients

– For the base: 1 lb beef stew meat, 1 tbsp olive oil, 1 chopped onion, 2 minced garlic cloves
– For the broth: 4 cups beef broth, 1 cup chopped dill pickles, 1/4 cup pickle juice
– For finishing: 1/2 cup sour cream, 2 tbsp chopped fresh dill

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb beef stew meat and sear for 3 minutes per side until browned.
3. Add 1 chopped onion and cook for 5 minutes until softened.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 4 cups beef broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes until beef is tender.
7. Add 1 cup chopped dill pickles and 1/4 cup pickle juice.
8. Simmer uncovered for 15 minutes to meld flavors.
9. Remove from heat and stir in 1/2 cup sour cream until fully incorporated.
10. Garnish with 2 tbsp chopped fresh dill before serving.

Just ladle it hot into bowls—the tender beef melts against the sharp pickle tang. Serve with crusty bread for dipping, or top with extra pickles for crunch. It’s comfort food with a zesty kick that keeps you coming back.

Sweet and Sour Pickle Gazpacho

Gazpacho gets a tangy twist with this chilled soup. Grab your sweet and sour pickles for a refreshing summer starter. It comes together in minutes with no cooking required.

Ingredients

For the soup base:
– 2 cups chopped sweet and sour pickles
– 1 cup pickle brine
– 1 cup tomato juice
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped red onion
– 2 tbsp olive oil
– 1 tbsp red wine vinegar
– 1/2 tsp smoked paprika

For garnish:
– 1/4 cup diced cucumber
– 2 tbsp chopped fresh dill

Instructions

1. Combine 2 cups chopped sweet and sour pickles, 1 cup pickle brine, 1 cup tomato juice, 1/2 cup chopped red bell pepper, 1/4 cup chopped red onion, 2 tbsp olive oil, 1 tbsp red wine vinegar, and 1/2 tsp smoked paprika in a blender.
2. Blend on high speed for 45 seconds until completely smooth.
3. Pour the mixture through a fine-mesh strainer into a large bowl to remove any pulp.
4. Chill the strained soup in the refrigerator for at least 2 hours at 40°F.
5. Dice 1/4 cup cucumber while the soup chills.
6. Chop 2 tbsp fresh dill for garnish.
7. Ladle the chilled soup into serving bowls.
8. Top each bowl with diced cucumber and chopped dill.

This gazpacho delivers a crisp, refreshing texture with bold sweet and sour notes. Try serving it in chilled glasses for a elegant appetizer or pair with grilled shrimp for a complete meal.

Onion and Pickle Soup

Craving something tangy and comforting? This onion and pickle soup delivers bold flavor with minimal effort. Perfect for using up those extra pickles in your fridge.

Ingredients

For the base:

– 2 tablespoons unsalted butter
– 2 large yellow onions, thinly sliced
– 3 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 cup dill pickle juice
– 1 teaspoon paprika
– 1/2 teaspoon black pepper

For finishing:

– 1 cup chopped dill pickles
– 1/2 cup sour cream
– 2 tablespoons chopped fresh dill

Instructions

1. Melt 2 tablespoons unsalted butter in a large pot over medium heat.
2. Add 2 thinly sliced yellow onions and cook for 15 minutes, stirring occasionally, until softened and lightly browned.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 4 cups low-sodium chicken broth and 1 cup dill pickle juice.
5. Add 1 teaspoon paprika and 1/2 teaspoon black pepper.
6. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
7. Stir in 1 cup chopped dill pickles and simmer for 5 more minutes.
8. Remove from heat and stir in 1/2 cup sour cream until fully incorporated.
9. Ladle into bowls and garnish with 2 tablespoons chopped fresh dill.

Fantastic served hot with crusty bread for dipping. The broth is creamy with a sharp pickle tang, while the softened onions add subtle sweetness. Try topping with extra pickles or a dollop of sour cream for added richness.

Tangy Pickle and Lentil Soup

Kick off autumn with this bold, tangy soup that balances earthy lentils with briny pickle punch. Perfect for using up leftover pickle juice and pantry staples. Ready in under an hour for a satisfying weeknight meal.

Ingredients

For the base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced

For the soup:
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 cup dill pickle juice
– 1 tsp smoked paprika
– 1/2 tsp black pepper

For finishing:
– 1 cup chopped dill pickles
– 1/4 cup fresh dill, chopped
– Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion, carrots, and celery; sauté for 8 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant. Tip: Don’t let garlic brown or it will turn bitter.
4. Add 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 cup pickle juice, 1 tsp smoked paprika, and 1/2 tsp black pepper.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until lentils are tender. Tip: Skim off any foam that forms for a clearer soup.
6. Stir in 1 cup chopped dill pickles and 1/4 cup fresh dill.
7. Simmer for 5 more minutes to meld flavors.
8. Season with salt to taste. Tip: Taste before adding salt as pickle juice is already salty.

Unbelievably creamy yet brothy, this soup delivers a sharp vinegar kick that cuts through the hearty lentils. Serve topped with extra pickles and a dollop of Greek yogurt for contrast, or with crusty bread to soak up every last drop.

Pickle and Sausage Soup

This soup combines tangy pickles with savory sausage for a bold, comforting bowl. The briny broth and hearty ingredients make it perfect for chilly evenings. Try it with crusty bread for dipping.

Ingredients

– For the base: 1 tbsp olive oil, 1 lb smoked sausage (sliced into ½-inch rounds), 1 medium onion (diced), 2 cloves garlic (minced)
– For the broth: 4 cups chicken broth, 1 cup dill pickle juice, 1 cup diced dill pickles, 2 medium potatoes (peeled and cubed into ½-inch pieces)
– For finishing: ½ cup heavy cream, 1 tbsp chopped fresh dill, salt and black pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb sliced smoked sausage and cook for 5 minutes, stirring occasionally, until browned.
3. Tip: Render the sausage fat fully for deeper flavor.
4. Add 1 diced onion and cook for 4 minutes until softened.
5. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 4 cups chicken broth and 1 cup dill pickle juice, then bring to a boil.
7. Add 2 cubed potatoes and simmer for 15 minutes until potatoes are tender when pierced with a fork.
8. Stir in 1 cup diced dill pickles and cook for 2 minutes to heat through.
9. Tip: Reserve some pickle slices for garnish for extra crunch.
10. Reduce heat to low and stir in ½ cup heavy cream until fully incorporated.
11. Add 1 tbsp chopped fresh dill, then season with salt and black pepper to taste.
12. Tip: Let the soup rest for 5 minutes off heat to allow flavors to meld.
13. Rich and creamy with a tangy kick from the pickles, this soup has a satisfying chunky texture. Serve it topped with extra dill and a side of rye bread for a complete meal. The savory sausage and briny broth create a unique balance that’s both comforting and bold.

Conclusion

Amazingly versatile, these 26 pickle soup recipes offer something for every taste! We’d love to hear which one becomes your favorite—drop a comment below and share this roundup on Pinterest to spread the pickle love.

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.