Dill pickle soup is the perfect treat for any dill pickle lovers in your life.
I’ve made a few additions to the traditional Polish recipe for dill pickle soup to make it a more well-rounded meal. Adding ham gives the soup some protein and nods to the always delicious pickle roll ups. Finally, I decided some mild cheddar needed to be added because the soup was a bit on the sharp side and the cheese toned it down some. This is something that can be omitted if you’re happy with the flavor of your soup.
For a lower carb soup, omit the potatoes and carrots, or substitute quartered radishes for them. It sounds strange, but they have a similar texture when cooked. The spiciness of the radish goes away with cooking. You’ll also want to omit the flour. To help with thickening whisk about a teaspoon of xanthan gum into the broth before you add it to the soup.
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Low Carb Dill Pickle Soup
Ingredients
- 2 tbsp vegetable oil
- 2 carrots peeled and diced
- 1/2 cup onion diced
- 2 stalks celery diced
- 1 cup diced ham
- 1 cup dill pickles diced
- 1/4 cup butter
- 1/4 cup flour
- 2 potatoes peeled and diced
- 1 tsp minced garlic
- 1/2 tsp celery seed
- 4 cup chicken broth
- 1/2 tsp black pepper
- 1/2 cup pickle juice
- 1/4 tsp dill
- 1/4 tsp sea salt
- 1/2 cup cheddar cheese shredded
- 1/2 cup heavy cream
- 1/2 cup sour cream
Instructions
- Heat vegetable oil in skillet over medium heat. Add onions, celery, carrots, ham, and pickles. Cook, stirring frequently, until vegetables are tender. Set aside.
- In a large pot melt butter, then stir in flour to create a blonde roux.
- Add cooked vegetables, potatoes, chicken broth, pickle juice, garlic, celery seed, dill, salt, and pepper. Heat to boiling. Reduce heat to medium low and add heavy cream, sour cream, and cheese.
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