Spicy Dill Pickle Soup

If you love pickles, you’re going to want to try this spicy dill pickle soup! Creamy potatoes, tangy pickles, and bold Cajun spices give a unique twist to this comfort food recipe you’ll end up craving.

You might be thinking, spicy and pickles in a soup, really?! But that’s exactly what makes this recipe so special. We love taking classic comfort foods and giving them a bold, unexpected twist. It’s these creative flavor combinations that turn ordinary freezer meals into something you’ll actually look forward to eating.

That’s also the heart of the Freezer Meals 101 Club. Inside, we share all our best tips and tricks for creating freezer meals that taste fresh, exciting, and anything but boring. You’ll get access to unique recipes like this one, plus once-a-month live cooking classes where you can cook alongside us, ask questions, and gain confidence in your freezer cooking. Come join us! You’ll never look at freezer meals the same way again.

Spicy Dill Pickle Soup Recipe

Ingredients

• 5 cups chicken broth
• 1 ¾ lb. Russet potatoes, peeled and quartered
• 2 cups carrots, peeled and chopped
• ½ cup butter
• 1 ½ cups dill pickles, chopped, divided
• ½ cup flour
• 1 cup cold water
• 1 cup sour cream
• 2 cups dill pickle juice
• 1 ½ tsp. Cajun seasoning
• 1 tsp. fresh dill
• 1 tsp. dry mustard powder
• ¼ tsp. cinnamon
• ¼ tsp. nutmeg
• ½ tsp. cayenne pepper
• ½ tsp. salt
• ½ tsp. pepper

Assembly Instructions:

• In a large pot, combine chicken broth, potatoes, carrots, and butter.
• Bring to a boil.
• Reduce to a simmer and cook until the potatoes are tender, about 20 minutes.
• Add 1 cup of pickles and continue to simmer.
• In a shaker, mix water and flour together. Stir into the pot.
• Slowly add in the sour cream while continuing to stir.
• Add pickle juice and seasonings.
• Increase the heat to return the soup to a simmer. Cook for five more minutes.
• Remove from heat.
• Using an immersion blender, blend until smooth.
• Add the remaining ½ cup of pickles.
• Cool and add to a large freezer bag or divide into several medium freezer bags or Souper Cubes.

Cooking Instructions:

• Thaw.
• Reheat on stovetop or in microwave, stirring occasionally.
• Garnish with sliced dill pickles, fresh dill, and/or freshly ground pepper.

Additional Cooking Tips

You can adjust the level of spice in this recipe by adding more or less of the Cajun seasoning and cayenne pepper to your liking.

To add some protein to this soup, you can serve it over cooked shredded chicken, cooked smoked sausage or kielbasa, ground turkey, or add some bacon crumbles on top. To keep it vegetarian, add some white beans or chickpeas. Add your cooked protein of choice on the day of serving.

What to Serve with this Recipe

To make a complete meal with this dish, serve it with some crusty bread or dinner rolls. You can also include a fresh garden salad, or double down on the pickle flavor with a cold dill cucumber salad. Grilled cheese sandwiches also make a fun addition, especially if you are feeding the family.

For more unique and tasty dishes like this one, check out our Seafood Curry Pasta, Sauerkraut Soup, or our Pizza Soup Recipe.

Print

Spicy Dill Pickle Soup

Prep Time

15 mins

Cook Time

45 mins

 

Course: Soup

Servings: 8

Calories: 309 kcal

Ingredients

• 5 cups chicken broth
• 1 ¾ lb. Russet potatoes peeled and quartered
• 2 cup carrots peeled and chopped
• ½ cup butter
• 1 ½ cup dill pickles chopped divided
• ½ cup flour
• 1 cup cold water
• 1 cup sour cream
• 2 cups dill pickle juice
• 1 ½ tsp. Cajun seasoning
• 1 tsp. fresh dill
• 1 tsp. dry mustard powder
• ¼ tsp. cinnamon
• ¼ tsp. nutmeg
• ½ tsp. cayenne pepper
• ½ tsp. salt
• ½ tsp. pepper

Instructions

Assembly instructions:

1. In a large pot, combine chicken broth, potatoes, carrots and butter.
2. Bring to a boil.
3. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes.
4. Add 1 cup pickles and continue to simmer.
5. In a shaker, mix water and flour together.
6. Stir into the pot.
7. Slowly add in the sour cream while continuing to stir.
8. Add pickle juice and seasonings.
9. Increase heat to return soup to a simmer.
10. Cook for five more minutes. Remove from heat.
11. Using an immersion blender, blend until smooth.
12. Add remaining ½ cup of pickles.
13. Cool and add to a large freezer bag or divide into several medium freezer bags or Souper Cubes.

Cooking instructions:

1. Thaw.
2. Reheat on stovetop or in microwave, stirring occasionally.
3. Garnish with sliced dill pickles, fresh dill, and/or freshly ground pepper.