Last Updated on April 14, 2024
This Vegan dill Pickle Soup is surprisingly easy to make!
It is full of vegetables mingling with the tangy crisp dill pickle taste we all love, enhanced by the bright grassy flavor of fresh dill.
A soup that can be whipped together in as little as 40 minutes and enjoyed anytime of year.
But to be truthful, this is a new soup for me and my family, I had never heard of dill pickle soup before.
I discovered it while I was shopping at a local deli, I noticed this unique soup on the menu.
Unfortunately, I couldn’t try it because it was not gluten free or dairy free.
After researching about dill pickle soup, I decided to create my own gluten free and dairy free version.
Really not to my surprise, everyone in my family fell in love with this soup, and why not, we all love pickles!
I am so happy I stumbled on to this delicious soup, it now has become a favorite comfort food in my house.
Ingredients for these soup
- Oil – Any oil will work in this recipe. I have used avocado or olive oil to saute the vegetables.
- Onion – A fresh sweet onion is used in this soup. This can be exchanged for leeks or green onions.
- Carrots
- Dill Pickles – I used a vinegar-based dill pickle in this recipe.
- Broth or Water – Use all vegetable broth or water in this soup. Or use half water and half broth for your soup. I used a low sodium broth in my soup.
- Potatoes – My potato of choice is the red potato. This is because they hold their shape and have a better flavor than other potatoes.
- Plant Based Milk – Any plant based milk will work for this soup. I used a plain unsweetened almond milk in this soup.
- Flour – The flour is the thickener for the soup. A all purpose flour can be used or if you are gluten intolerant, use your favorite gluten free flour. I used the King Arthur Measure for Measure Gluten Free Flour in my soup.
- Dill Pickle Brine – Adding the dill pickle brine to the soup helps bring out more of the flavor of dill pickles.
- Garlic – I used minced garlic for this soup.
- Fresh Dill – Fresh dill is added to the soup and is used as a garnish for serving the soup.
- Salt and Pepper – To taste.
How to make a Vegan Dill Pickle Soup
Clean and dice the potatoes, carrots, and onion.
In a medium large stock pot, on medium high heat, add the oil, onion, and minced garlic.
Cook until the onions start to slightly brown.
Next add the potatoes, carrots, broth and/or water.
In a small measuring cup, mix together the flour and plant based milk, pour into the stock pot.
Cook everything until the carrots and potatoes are soft.
Pour in the dill pickle brine and stir until well combined.
Chop the fresh dill and dill pickles into small pieces, add to the soup, cook until hot.
Salt and pepper to taste, enjoy!
Vegan Dill Pickle Soup
Ingredients
- 1 Onion I used a sweet onion. This can be substituted with any variety of onion.
- Oil Any oil will work to saute the vegetables. I have used olive or avocado oil in this recipe.
- 1 Tbsp Minced Garlic
- 1/2 Cup Carrots Chopped.
- 1 Cup Dill Pickles Diced.
- 5 Cups Vegetable Broth and/or Water I used a low sodium vegetable broth for the soup. This can be substituted with just plain water or half water with half broth.
- 3 lbs. Potatoes I used red potatoes in this soup.
- 6 Tbsp Plant Based Milk I used a plain unsweetened almond milk.
- 3 Tbsp Flour I used my favorite gluten free flour in my soup. Any flour will work in the soup.
- 3 Tbsp Fresh Dill
- 6 Tbsp Dill Pickle Brine
- Salt and Pepper to taste.
Instructions
- Clean and dice the potatoes, carrots, and onion.
- In a medium large stock pot, on medium high heat, add the oil, onion, and minced garlic.
- Cook until the onions start to slightly brown.
- Next add the potatoes, carrots, broth and/or water.
- In a small measuring cup, mix together the flour and plant based milk, pour into the stock pot.
- Cook everything until the carrots and potatoes are soft.
- Pour in the dill pickle brine and stir until well combined.
- Chop the fresh dill and dill pickles into small pieces, add to the soup, cook until hot.
- Salt and pepper to taste, enjoy!
